Today we present one of our favorite vegan summer recipes: chickpea hummus. Simple to make, we like it because very few ingredients are enough to prepare it, it can be adjusted according to taste and goes well with many other dishes. Hummus is excellent to serve during a summer aperitif, along with crispy bruschetta and tomato and avocado salads. Another perfect match is with raw vegetables: carrots, fennel, celery, to be cut into sticks and dipped directly in hummus. We will prepare our recipe, of course, with our organic legumes: the Ceci Pascià, a typically Sicilian round variety that you can easily buy here, in our online shop. If you feel like trying an equally delicious alternative, we offer you lentil hummus. To prepare it, just replace the chickpeas with lentils. We recommend our organically grown Mignon Lentils, which you can buy here. But let's get to the ingredients.
250 of organic chickpeas (or lentils)
2 tablespoons of tahini
juice of 1 lemon
2 cloves of garlic
2 tablespoons of extra virgin olive oil
Soak the chickpeas in cold water the evening before preparing the hummus. The next day, boil them in salted water until they are soft. Once drained, put them in a mixer together with all the other ingredients and, if necessary, add salt. Let it cool and, when ready to serve, garnish with a few sprigs of parsley, a sprinkling of paprika and a drizzle of extra virgin olive oil.