Recipes / Starter

Chickpea hummus in three versions

Difficulty Easy

10 MIN

No cooking required

4 Portions

Ingredients

  • Classic hummus with curry: 250 g cooked chickpeas
  • one tablespoon of tahina sauce
  • juice of 1 lemon
  • juice of 1 lemon
  • 2-3 tablespoons of water
  • 3 tablespoons olive oil + enough for seasoning
  • a pinch of salt
  • a tablespoon of Cannamela Organic ground curry
  • a teaspoon of Cannamela Organic ground garlic
  • chickpeas for garnish
  • sesame seeds for garnish
  • Cherry tomato hummus with sweet paprika: 250 g cooked chickpeas
  • 5 dried cherry tomatoes in oil
  • a tablespoon of tahina sauce
  • a pinch of salt
  • juice of 1 lemon
  • 2-3 tablespoons of water
  • 3 tablespoons olive oil + enough for seasoning
  • one tablespoon Cannamela Organic sweet paprika
  • a teaspoon of Cannamela Organic ground garlic
  • chickpeas for seasoning
  • sesame seeds for seasoning
  • Avocado hummus with ginger and turmeric: 250 g cooked chickpeas
  • a chopped avocado
  • a tablespoon of tahina sauce
  • a pinch of salt
  • juice of 1 lemon
  • 2-3 tablespoons of water
  • 3 tablespoons olive oil + enough for seasoning
  • a teaspoon of Cannamela Organic ground ginger
  • one tablespoon Cannamela Organic ground turmeric
  • a teaspoon of Cannamelaorganic ground garlic
  • chickpeas for garmish
  • sesame seeds for garnish

Ingredients

  • Classic hummus with curry: 250 g cooked chickpeas
  • one tablespoon of tahina sauce
  • juice of 1 lemon
  • juice of 1 lemon
  • 2-3 tablespoons of water
  • 3 tablespoons olive oil + enough for seasoning
  • a pinch of salt
  • a tablespoon of Cannamela Organic ground curry
  • a teaspoon of Cannamela Organic ground garlic
  • chickpeas for garnish
  • sesame seeds for garnish
  • Cherry tomato hummus with sweet paprika: 250 g cooked chickpeas
  • 5 dried cherry tomatoes in oil
  • a tablespoon of tahina sauce
  • a pinch of salt
  • juice of 1 lemon
  • 2-3 tablespoons of water
  • 3 tablespoons olive oil + enough for seasoning
  • one tablespoon Cannamela Organic sweet paprika
  • a teaspoon of Cannamela Organic ground garlic
  • chickpeas for seasoning
  • sesame seeds for seasoning
  • Avocado hummus with ginger and turmeric: 250 g cooked chickpeas
  • a chopped avocado
  • a tablespoon of tahina sauce
  • a pinch of salt
  • juice of 1 lemon
  • 2-3 tablespoons of water
  • 3 tablespoons olive oil + enough for seasoning
  • a teaspoon of Cannamela Organic ground ginger
  • one tablespoon Cannamela Organic ground turmeric
  • a teaspoon of Cannamelaorganic ground garlic
  • chickpeas for garmish
  • sesame seeds for garnish
Buy cannamela products online
Discover the line
Discover the line
Discover the line
Discover the line

Partners

Preparation

1

Classic hummus with curry:
First place the previously cooked chickpeas, a tablespoon of tahina sauce, the lemon juice, water, olive oil and a pinch of salt in a blender.
Start blending until smooth and creamy, then add a tablespoon of Cannamela Ground Curry and a teaspoon of Cannamela Ground Garlic (or more, to taste).
Blend the mixture again and our Classic Hummus with Curry is ready.
Transfer the hummus to a bowl, drizzle with a little oil and garnish with some chickpeas and sesame seeds.

2

Cherry tomato hummus with sweet paprika:
In a blender combine the cooked chickpeas, dried cherry tomatoes in oil, tahina sauce, lemon juice, water, olive oil and a pinch of salt.
Start blending until smooth and creamy, add the Cannamela ground garlic and Cannamela sweet paprika (vary the amount of garlic and paprika to taste).
Blend the mixture again well and our cherry tomato hummus with sweet paprika is ready!
Pour the hummus into a bowl and season with a drizzle of oil, and garnish with chickpeas and sesame seeds to taste.

3

Avocado hummus with ginger and turmeric:
First place the cooked chickpeas, one avocado cut into small pieces, the tahina, a pinch of salt, lemon juice, water and olive oil in a blender and blend until smooth and creamy.
Next add a teaspoon of Cannamela ground ginger, a tablespoon of Cannamela ground turmeric and a teaspoon of Cannamela ground garlic (adjusting the quantities of turmeric, ginger and garlic to taste).
Blend again and our Avocado hummus with turmeric and ginger is ready!
Transfer the hummus to a bowl, drizzle with a little oil and garnish with some chickpeas and sesame seeds.

Related recipes

Explore

Starter

Savoury pie with Swiss chard, bacon and walnuts

Starter

Kale chips with paprika

Starter

Springtime seafood salad with turmeric dressing

Starter

Savoury cabbage and paprika crepes

Starter

Pan-fried flatbreads: 3 tasty kinds
Discover all recipes