Discover how to make black chickpea hummus without tahini, an alternative to classic chickpea hummus typical of Middle Eastern cuisine.
Step 1 of 4: First of all, the black chickpeas need to be soaked for at least 24 hours in a container with plenty of water. Black chickpeas have a harder, rougher skin.
Step 2 of 4: Then boil the chickpeas in salted water for 1 hour. Meanwhile, peel the garlic and wash the parsley.
Step 3 of 4: To prepare the sauce, use a food processor, add the chickpeas, extra virgin olive oil, garlic, parsley, pepper, paprika and finally the squeezed lemon.
Step 4 of 4: Blend until you obtain a smooth and homogeneous sauce.
Recipe by
In summary: Contains nickel · Allergens detected: Sesame
| Average values | Per 100 g |
|---|---|
| Energy | 94 kJ23 kcal |
| Fat | 0.26 g |
| of which saturated fatty acids | 0.06 g |
| Carbohydrates | 3.75 g |
| of which sugars | 2.25 g |
| Fibre | 2.31 g |
| Protein | 1.28 g |
| Salt | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
