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Hummus duo


100 g dried chickpeas

1 tbsp tahini

½ clove of garlic

1 tbsp lemon juice

3 tbsp water

pinch of salt


2 tsp olive oil

1 tsp curry powder

1 tsp paprika powder

½ tsp cajun seasoning



1. Soak the chickpeas in cold water overnight. Drain the chickpeas and pat them dry. Bring water to a boil and cook chickpeas for 60 minutes. Drain and let cool.

2. Peel and crush the garlic.

3. Keep 2 teaspoons of chickpeas aside. Place the rest of the chickpeas together with the tahini, garlic, lemon juice, water and olive oil in a tall cup and mix with the hand blender until smooth. Season with salt and pepper. You can also mix everything in a food processor.

4. Divide the hummus over 2 bowls.

5. For the curry hummus, add 1 teaspoon of curry powder to one part.

6. For the paprika hummus, add 1 teaspoon of paprika and ½ teaspoon of cajun spices to the other part.

7. Sprinkle a teaspoon of the chickpeas set aside on each hummus.

TIP: You can also use canned chickpeas for this recipe. Take 200 g drained and rinsed canned chickpeas instead of 100g dried.

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