Prep time: 15-20 mins
- 400 g drained chickpeas from a can / jar
- 3 tablespoons of tahini paste
- juice of one lime or 1/2 large lemon
- 2 tablespoons of olive oil
- 2 cloves of garlic
- 50 ml of sparkling water
- a pinch of salt, pepper and sweet paprika (powdered)
- 2 cloves of black garlic
- 1/2 tablespoon of finely chopped parsley
- 1/2 tablespoon of finely chopped cilantro
- 1 chili pepper
- 1 tablespoon of olive oil
- sweet paprika (powdered)
- fresh pomegranate juice
- lime / lemon juice
Place all hummus ingredients in a blender / food processor and blend until you get a perfectly smooth consistency. After blending, taste and, if necessary, add more salt / pepper / paprika or lemon juice. Regulate consistency by adding more water according to your liking.
Spread hummus on a deep plate. Use the back of a spoon to create “swirls” as shown in the picture.
Top with 1 tablespoon of olive oil. Let it run down the swirls. Chop 2 cloves of black garlic into small pieces and garnish your hummus with it. Be gentle. Be caring. Cut the chili pepper into small pieces. Remove the seeds. Top your hummus with it. Garnish with a pinch of sweet paprika powder. Add finely chopped parsley and cilantro.
Preferably pre-mixed with each other. At the end, sprinkle with lime / lemon juice and pomegranate juice (you can also garnish with pomegranate seeds).
Hummus is a classic „mezze” dish. It was created to be shared with others, preferably from one deep plate (as shown in the picture). Instead of using a spoon, we suggest eating hummus by scooping it up with pieces of pita bread. You can also use sliced carrots or celery. Our personal favorite, however, is Pak Choi! Yes. That’s right. Pak Choi. Its boat-shaped stalks are perfect for scooping
hummus with all the richness of its garnishes. And it is much healthier than bread.