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Black Chickpea Hummus

Black Chickpea Hummus

@manu-food-writer

Discover how to cook black chickpea hummus without tahini, an alternative to the classic chickpea hummus typical of Middle Eastern cuisine.

Difficulty: Easy
Cooking: 60 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Garlic2cloves
  • Dried black chickpeas500
  • Lemon1unit
  • Extra virgin olive oil6tablespoons
  • Paprikato taste
  • Pepperto taste
  • Fresh parsley10sprigs
  • Saltto taste
  • Sesame seedsto taste

Preparation

  1. STEP 1 OF 4

    First, soak the black chickpeas for at least 24 hours in a container with plenty of water. Black chickpeas have a harder and rougher skin.

  2. STEP 2 OF 4

    Then, boil the chickpeas in salted water for 1 hour. In the meantime, clean the garlic and wash the parsley.

  3. STEP 3 OF 4

    To prepare the sauce, use a food processor, combine the chickpeas, extra virgin olive oil, garlic, parsley, pepper, paprika, and finally the squeezed lemon.

  4. STEP 4 OF 4

    Blend until you obtain a smooth and homogeneous sauce.

General Information

Storage notes

The hummus can be stored in the fridge for 3/4 days.

More information

24 hours soaking

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)355.65
Carbohydrates (g)50.83
of which Sugars (g)3.52
Fat (g)6.27
of which Saturates (g)0.83
Protein (g)20.48
Fiber (g)13.06
Sale (g)0.01
  • Proteins
    20.48g·23%
  • Carbohydrates
    50.83g·56%
  • Fats
    6.27g·7%
  • Fibers
    13.06g·14%