Ingredients:

​

• 260 gr. cooked and drained chickpeas.

• ½ Teaspoon baking soda

• 1/2 lemon

• 75 gr. from tahini

• 50 ml olive oil

• 1 clove garlic.

• ½ Teaspoon of cumin

• 1 pinch of paprika to garnish

• Salt

 

 

 

 

 

​

 

Elaboration:

​

Wash the canned chickpeas well with fresh water and drain them well. Put in a blender the chickpeas and the baking soda.  Squeeze half a lemon and add its juice. Add two tablespoons of Tahini, incorporate the minced garlic clove, the 50 ml of oil, the cumin  and the salt. Blend at maximum power until we obtain a smooth and homogeneous cream. Taste and adjust the seasonings, adding more salt or lemon if needed. Put it in a bowl, cover with film and leave it in the refrigerator until we serve it. Serve it garnished with a sprinkle of paprika, a splash of olive oil and a few whole chickpeas.

​

For Beetroot Hummus: Put in a blender the chickpeas, the beetroot and the baking soda.queeze half a lemon and add its juice. Add two tablespoons of Tahini, incorporate the minced garlic clove, the 50 ml of oil, the cumin  and the salt. Blend at maximum power until we obtain a smooth and homogeneous cream.

​

For  the avocado Hummus: Put in a blender the chickpeas, the avocado and the baking soda.  Squeeze half a lemon and add its juice. Add two tablespoons of Tahini, incorporate the minced garlic clove, the 50 ml of oil, the cumin  and the salt. Blend at maximum power until we obtain a smooth and homogeneous cream.