It is good for everyone here is the recipe hummus chickpea!

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Typical Middle Eastern dish, the hummus chickpea is a typical sauce of Middle Eastern cuisine. It is used to accompany other foods, such as eggs, tomatoes or other vegetables or simply to stuff bread and crackers.

The nutritional quality of this dish is in particular to be referred to the contents of minerals (especially iron, potassium, calcium and magnesium) and vitamins, such as thiamine (B1) and riboflavin (B2).


Image Source: Google Image

As regards the energy value, 100 grams contain about 120-140 Kcal, but this value is from recipe variable in recipe. Here is how to prepare it.


  • 250 g of chickpeas
  • 2 tablespoons Tahitian (to be prepared separately using 100 g of sesame seeds and 20 g of sesame oil or sunflower, or rice)
  • Juice of 1 lemon
  • 2 cloves garlic
  • Salt
  • 2 tablespoons olive oil
  • Parsley
  • Paprika


The process is very fast. The time is lost for the chickpea cooking. They can therefore also be prepared before and freeze them (if the hummus you will love and you know you want to do over again is a good idea). We give you the complete recipe.

The first thing to do therefore is to cook the chickpeas. Dry ones as you know must be put to soak in cold water for 12 hours and are then rinsed and drained before being cooked. If you have a pressure cooker, it takes only 30 minutes of cooking.

You may also like to read another article on Srewang: Make way for vegetables! 5 different recipes for hummus

When you put the beans on the fire, prepare the tahina: toasted in a pan the sesame seeds for about 5 minutes. Be careful not to burn them. When they are toasted place them in a blender together all oil you choose and do so creamy. This is then passed through a sieve. You got so tahina. Put it aside and started preparing hummus real.

In a frying pan, which is also non-stick, put 2 tablespoons of olive oil, paprika and garlic. Turn on the heat and as soon as the garlic is golden add the chickpeas well drained. Cook for about 2-3 minutes.

Put everything in a blender, along with two tablespoons of tahini, the lemon juice and a pinch of salt. Mixed until the mixture is creamy. You may need to add a little water to make the mixture more homogeneous.

The hummus at this point is ready. It just has to serve it to the table. We recommend a free appetizer: put on the table the hummus in a bowl or in multiple bowls (seasoned with olive oil and a handful of parsley), the croutons on a plate, slices of tomato and cold cuts. And let guests prepare for themselves their own toast!

Recall that the hummus chickpea you keep a few days in the refrigerator, stored in a glass jar.

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