Hummus Impossible

Nothing could be easier and known than hummus, right?

However, we believe that many people still do not know it or even do not know how fast is to serve it for dinner, so here we are, ready to urge you to try it!

Why? First of all, because it is delicious.

Secondly, but not for importance, because this delicious dish is rich in protein, vitamin C and iron. The iron in chickpeas is assimilated by our body only through the association with vitamin C, so you have absolutely no excuses! It’s perfect!

hummus ceci chickpeas paprika

The recipe is of ancient origin: a sauce made of chickpea paste and sesame seed paste, flavored with olive oil, garlic, lemon juice and paprika, cumin seeds powder and finely chopped parsley.

The variants differ according to the taste or to the Middle Eastern place where hummus is made. We just want to present you a basic version: without the cumin, which I personally love but that many people might not like.

 

To eat with pita bread, croutons, black rye bread (not just philologically correct but great) … or fingers!

Once prepared, you can store it in the fridge for about 3 days.

hummus ceci chickpeas paprika

As we have learned at the MiVeg event, September 28 (but on this issue we would have to talk for hours … wonderful vegan event, wonderful people finally known, wonderful conferences and a lot of love and respect for every living species), from the workshop of Grazia Cacciola, a super nutritious and interesting alternative would be to prepare raw hummus from sprouted chickpeas.

This, at least, will be our next step!

Note: hummus, حمص in Arabic, means – in fact – chickpeas!

Ingredients for four:

440 gr of chickpeas, already cooked and drained
6 tablespoons of tahini
juice of 2 limes
4 small cloves of garlic, without the inside sprout
salt
4 tablespoons of extra virgin olive oil
Paprika

Preparation time:

10 minutes + chickpeas cooking time

Kilokalories per portion:

350 kcal

Degree of Difficulty:

1 peppermill of 5

Preparation:

Leave the chickpeas to soak for one night. Then rinse and remove all the impurities and the skins by rubbing with fingers. Boil in plenty of water with a pinch of baking soda, drain and let cool.

Once ready, pour them into the blender with the rest of the ingredients: the tahini, the garlic cloves, the juice of the two limes, the extra virgin olive oil and salt to taste.

Blend until you get the desired consistency, adding water to get the creaminess you’re looking for, if you need it.

Serve, sprinkled with paprika, a dribble of good olive oil and, if you want, some chopped parsley.

Voilà, les jeux sont faits!

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