Hummus
Allergens
Nuts
For
Persons
1
clove of garlic/n
200
g
Chickpeas, cooked
70
g
ground hazelnuts
2
tbsp
oil
1
tbsp
Oil for serving
2
tbsp
Freshly squeezed lemon juice
1.20
dl
Water
1
tsp
sweet paprika powder
1
tsp
ground cumin
0.50
tsp
salt
0.50
tsp
Freshly ground pepper
2
Sprigs of parsley, leaves plucked
Peel the garlic and place it in a tall container with the chickpeas, hazelnuts, 2 tablespoons of oil, lemon juice, water, paprika and cumin. Purée with a hand blender and season with salt and pepper.
To serve, drizzle 1 tablespoon of oil over the hummus and garnish with the parsley leaves.
To serve, drizzle 1 tablespoon of oil over the hummus and garnish with the parsley leaves.
Tips
200 g of cooked chickpeas is equivalent to about 80 g of dried chickpeas.
For a change in flavour and appearance, replace half of the chickpeas with cooked green peas or cooked beetroot.
For a change in flavour and appearance, replace half of the chickpeas with cooked green peas or cooked beetroot.
Nutrients per portion 190kcal
CO₂ equivalent per portion 124g