Home made Hummus

Hummus is made of chickpea paste and sesame paste (tahini), it’s widespread in Arab countries and it has very ancient origins. It is usually eaten with unleavened bread, or spread inside the pita before filling it with falafel. It can be used as a dip for raw vegetables (carrots, celery, fennel), as an alternative to the classic vinaigrette.

Dried organic chickpeas 3 cups
Organic Tahini 3/4 cup
Fresh organic lemon juice 1/2 cup
sweet paprika
Cumin seeds
extra virgin olive oil


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Soak the chickpeas with plenty of water for at least 24 hours.
You can also use the chickpeas in cans / glass / box but it is not the same!
Boil the chickpeas in a pressure-cooker for 20 minutes.
Take 2 cups of boiled chickpeas and put them in a mixer with the tahini, lemon juice and a couple of teaspoons of each spice (then you will taste and adjust to your taste) and salt. Add boiling water to mix well (about a cup) and extra virgin olive oil.
Put in a bol, sprinkle with paprika and serve with toasted bread.
It keeps in the refrigerator for 3-4 days.


With the remaining part of boiled chickpeas I usually prepare the chickpeas-cream for Sissi !
I put about a cup of boiled chickpeas with a little of vegetable stock (fresh or frozen in single portions or organic granular from Almaverde Bio) and 150 grams of organic tomato sauce (I usually make tomato sauce in single portions and freeze them) in a mixer with a little olive oil. I complete this cream that lacks carbohydrate with a simple pasta (oil / butter and a little parmesan ) apart or I add pasta (smaller size) in the cream itself !
This very simple and nutritious recipe is suitable from 8-10 months and evry child really like it!
You can freeze the cream in individual portions , of course without pasta!

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