Carob hummus

Carob hummus

Hummus is a wonderful chickpea filling that is fantastic on sandwiches, between wraps, as a vegetable dip, as a garnish for various bowls and dishes, as a snack, as a pasta sauce (add a little pasta cooking water) and let’s be honest – it really goes with every dish. It’s a good idea to make hummus with cranberries in the spring, but at any other time you can substitute cranberries with other herbs, beetroot, sun-dried tomatoes, roasted peppers or anything else.

Quantity: approx 400g
Time: 1 h with chickpeas cooked or 15 min with canned chickpeas.
Severity: light

• 330 g chickpeas, previously cooked or preserved in soda (approx. 180 g dry matter)
• 50 g tahini
• 30 g carulauku
• 20 ml lemon juice (juice of one small lemon)
• 15 ml good quality olive oil (can be used without olive oil – tahini is also oily).
• 3-4 ice cubes
• salt to taste

How to make carob hummus?

If using dried chickpeas, soak them overnight in water, rinse and boil with 1 tablespoon of baking soda for about 45 minutes, until the chickpeas are completely soft. Remove the peeled shells, rinse and drain. If using canned chickpeas, simply remove the shells (rub the chickpeas lightly between your palms), rinse and drain.
Place all the hummus ingredients in a food processor and process until smooth and creamy. You can leave the consistency a little more grainy or, if you prefer, make it even more velvety. Serve and enjoy!