Ingredients (for one bowl):
- 250 g chickpeas, soaked overnight
- 2 litres of water
- 1 clove of garlic
- 1 teaspoon ground cumin
- 1 tablespoon tahini (sesame paste)
- 150 ml water
- 4 tablespoons olive oil
- 1 organic lemon
- 1 heaped teaspoon sea salt
- Freshly ground pepper
- Black salt
Chickpea spread (hummus)
Preparation:
- Cook the soaked chickpeas in 2 litres of water for about 1 hour until soft. Skim the foam that rises to the top. Drain the chickpeas and leave to cool.
- Put the chickpeas, garlic, cumin, tahini, water and olive oil into a high container. Wash the lemon under hot water and finely grate the zest. Juice the lemon and add to the container along with the zest. Finely blend with a hand blender.
- Pour the chickpea spread into a bowl and sprinkle with black salt. Serve with fresh bread.
Tip: You can also make hummus with tinned chickpeas. This is a great way to save soaking and cooking time.
Decoration tip: Arrange the hummus in the shape of a crescent on the plate. The NewMoon design is beautifully reminiscent of a crescent moon and the hummus will look even more delicious.
