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Humus - Sprout Magazine


  • 100g dried chickpeas (or 1 can of chickpeas – start the recipe at point 4) 237 gram
  • (¼ tsp of bicarbonate soda – optional)
  • 1 tsp of toasted cumin seeds
  • 1 tsp of toasted coriander seeds
  • ¼ tsp of chili flakes
  • 2 bay leafs
  • 1 lemon
  • 100 ml extra virgin Olive oil
  • 1 tsp of tahini
  • salt and white pepper to taste
  • (Ras el Hanout – optional)

Real good hummus.

November 29, 2015

Snack for four people.

How to make it.

  1. Soak the chickpeas in cold water for 8 hrs. Adding a ¼ tsp of bicarbonate soda will help break down the sugars in the chickpeas which makes them easier to digest.
  2. Rinse the chickpeas and put them in a pot. Cover them in fresh water, add toasted cumin and coriander seeds, chili flakes, bay leafs and lemon zest to add flavour to your chickpeas. Adjust quantities to taste.
  3. Leave to simmer for at least 1 hr (you might need to add some water) until the chickpeas are really soft but still hold their shape. Strain off, remove bay leaves and leave your chickpeas out to cool off.
  4. Purée with a stick blender, add olive oil, lemon juice and tahini. Your hummus should be nice and smooth. Add salt and white pepper to taste, if you want some more flavour you can add Ras el Hanout. If you used the canned chickpeas you can add the cumin, coriander and chili flakes now.


Hummus is the Arabic word for chickpeas. This spread, originating from the Middle East, can be used as a dip or sandwich topping. This garlic free recipe makes your hummus ideal to take to work for a healthy snack. Chickpeas, sometimes referred to as Garbanzo beans, are a great source of vegetable protein.

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