Hummus – chickpea puree

Ingredients for 1 servings:

• 1 can chickpeas (400 g)
• 2 tbsp tahini
• 1 clove(s) garlic
• 1 tsp cumin
• 1 tbsp olive oil
• ½ lemon(s), juice
• n. B. Chickpea water, collected
• n. B. ice cubes
• 2 tbsp olive oil or butter
• 1 tsp sweet paprika powder
• 1 tsp tomato paste
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

creamy and spicy

Strain the chickpeas, reserving some of the liquid and setting it aside. Place the chickpeas in a blender with the sesame paste, garlic, cumin, olive oil, and lemon juice. Season with salt and roughly blend everything. There are several ways to make the hummus creamy: Add more olive oil and the drained water a sip at a time, or gradually mix in a few ice cubes. I prefer the latter. The ice cubes make the hummus super creamy, but the coldness of the ice cubes also ensures that the flavor is perfectly preserved while blending. Definitely give it a try. Once the hummus has reached the desired consistency, season again and set it aside. Now make the topping from oil or butter, tomato paste, and paprika. To do this, heat the fat and briefly roast the other two ingredients in it until it smells wonderful. Let it cool slightly and serve on top of the hummus.