Basic recipe

• 1 tin of organic chickpeas (drained weight 265g)
• 50ml chickpea water
• 2 garlic cloves
• 4-6 tablespoons lemon juice
• 100ml water, ice cold!
• 1/2 tsp salt
• Pepper
• 1/2 tsp cumin, ground
• 120g liquid tahini
• 1-2 tbsp organic virgin olive oil

Wild garlic hummus

• 1-2 handfuls of fresh wild garlic - depending on how much you like wild garlic ;)

Beet hummus

• 1 - 1 1/2 beet, cooked & vacuum-sealed

To serve

• a few chickpeas
• some sesame seeds
• Organic olive oil, virgin

Basic recipe

1. Drain the chickpeas from the tin through a sieve. Collect 50 ml of the chickpea water. Rinse the chickpeas very well under cold water. Keep a few chickpeas for decoration. Set everything to one side.
2. Peel the garlic cloves. Place in a blender with the lemon juice and 1/2 teaspoon of salt and blend until smooth.
3. Now add 120 g of tahini to the blender and blend thoroughly. Slowly pour the ice-cold water and chickpea water into the blender while it is running. The result should be a light, fluffy mixture.
4. In the last step, add the chickpeas, 1-2 tablespoons of olive oil and 1/2 teaspoon of cumin and blend for at least 3 minutes until creamy. Season to taste with salt, pepper and lemon juice. If the hummus is too thick, mix in a little more cold water.

Wild garlic hummus

1. To make the wild garlic hummus, wash the fresh wild garlic well and pat dry. Now start with steps 1 and 2 of the basic recipe. In the next step, place the wild garlic in the blender with 120g tahini and blend thoroughly. Slowly pour the ice-cold water and chickpea water into the blender while it is running. The result should be a green, fluffy mixture.
2. In the last step, add the chickpeas, 1-2 tablespoons of olive oil and 1/2 teaspoon of cumin and blend for at least 3 minutes until creamy. Season to taste with salt, pepper and lemon juice. If the hummus is too thick, mix in a little more cold water.

Beet hummus

1. To make the beet hummus, cut the pre-cooked beet into small cubes. Now start with steps 1 and 2 of the basic recipe. In the next step, place the beet cubes in the blender with 120g tahini and blend thoroughly. Slowly pour the ice-cold water and chickpea water into the blender while it is running. The result should be a dark red, fluffy mixture.
2. In the last step, add the chickpeas, 1-2 tablespoons of olive oil and 1/2 teaspoon of cumin and blend for at least 3 minutes until creamy. Season to taste with salt, pepper and lemon juice. If the hummus is too thick, mix in a little more cold water.

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To serve, drizzle the hummus with olive oil as desired and decorate with toppings (chickpeas, sesame seeds, herbs). Goes well with crackers, flatbread, arepas or vegetable sticks