Lemony Hummus in 2 ways

Updated: Feb 1

This fluffy and tasty hummus is very easy to make.

Tip: If you want to pipe the hummus, make sure to keep it well chilled. A cold hummus holds its shape much better. Adjust the water level.

60 g sesame seeds (whole, roasted) or tahini
1 tsp salt (iodized salt)
½ tsp caraway seeds
½ tsp cumin powder
Juice of 1 large lemon (about 60 ml)
1 tsp fresh garlic
400 g canned chickpeas with 90%-100% of the chickpea water (cooled in fridge )

Simply add the ingredients to a blender and blend until smooth.However, I recommend not adding everything at the same time.

Start by grinding the roasted sesame seeds until they turn into a fine powder. Then add the spices, lemon juice, and garlic.

Add the canned chickpeas and their liquid (90%-100%)at the end. This makes blending much easier and faster, and helps achieve a smoother texture.

At this stage, the hummus may not yet be fully creamy—keep blending.

I didn’t use a high-speed blender, so blending took at least 5 minutes to reach a fluffy consistency.

When it is creamy enough, it is ready to serve.

It is also tasty when it’s chilled in the fridge for a while.

Topping

EV olive oil

Pinch of smark (spice)

A pinch of black pepper

This hummus is served with grilled vegetables.

(Oven grilled with a drizzle of olive oil )

Paprika and carrots 220°C -25mins

Paprika and carrots 220°C 25mins

(Pan grilled)

Asparagus ( olive oil,salt and pepper)- 5mins

Pickled beets and spicy pepper

Strawberries

Romaine lettuce

If you don’t have time to grill veggies.

You can always serve hummus with veggie sticks:)

This is the hummus made for the 3rd June’s WS.

I used Tahini instead of whole sesame seeds. It works just as well.

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