Hummus Variations


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  • 2 tins chickpeas (400 ml)
  • 1 cloves of garlic
  • 5 lemon juice
  • 0.5 tsp. salt
  • 125 g sesame (Tahin)
  • 5 tbsp. olive oil
  • 5 tbsp. water
  • 30 g pine nuts
  • 2 tbsp. pesto, green
  • 5 Stiel(e) basil leaves
  • 5 tbsp. water
  • 150 g full fat yoghurt
  • 2 sesame
  • 5 tbsp. water
  • 5 tbsp. orange juice
  • 1 red chili
  • 100 g dried tomatoes

Do you love hummus, the oriental dip made of chickpeas, as much as we do? Then what are you waiting for - prepare our basic recipe. The best thing about it: our hummus is not just super creamy, but thanks to a few extra ingredients can be varied super easily. Just try it out... and if you want to, experiment with other ingredients and seasonings (e.g. beetroot, avocado or curry). Everything is allowed, as long as it tastes good!

For the basic recipe, pour out chickpeas, rinse, and leave to drain. Put chickpeas, garlic (peeled and chopped), lemon juice and 5 tbsp. cold water in a high-sided container and purée until the mixture takes on a creamy consistency. Add salt, tahini and oil, and stir in. Season to taste - done!

Hummus meets pesto? You read right! For pesto-hummus, finely purée chickpeas, garlic, lemon juice and cold water as above, and add pine nuts, pesto and basil leaves. Finally, stir in salt, tahini and oil, season to taste, and enjoy.

Fancy it a bit fresher? Try our yoghurt-hummus!Finely purée chickpeas, garlic, lemon juice and cold water, and then add full fat yoghurt. Stir in salt, tahini and oil, and season to taste. Sprinkle with roasted sesame seeds, and get dipping.

Be warned, our tomato-hummusdoes have one side-effect: it’s addictive! As always, purée chickpeas, garlic and water for this recipe too. Replace the lemon juice with orange juice (sweet flavour). Then add a chopped chilli (spicy flavour) and chopped dried tomatoes. Purée all that to a smooth mass, before adding salt, tahini and oil, and season the hummus to taste. Yummy!

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