For the hummus:
400 g chickpeas, cooked (for extra creamy texture, use skinless chickpeas, by removing skin after cooking)
1 lime, juiced
¼ cup Tahini
¼ cup extra virgin olive oil
1 tsp Himalayan salt
4 garlic cloves, roasted
1 tbsp grounded cumin
1 ¼ cups cold liquid left from cooking the chickpeas (or liquid from the can), or more if needed
For the toppings:
dill
parsley
cherry tomatoes
chickpeas
slices of lime
radish
extra virgin olive oil
sesame seeds.
1
Blend everything thoroughly using a high-speed blender until you reach a smooth consistency. Add more water if the consistency is too thick.
2
Transfer the mixture into a bowl and top with dill, parsley, cherry tomatoes, chickpeas, slices of lime, radish, extra virgin olive oil, and sprinkle with sesame seeds.
Ingredients
For the hummus:
400 g chickpeas, cooked (for extra creamy texture, use skinless chickpeas, by removing skin after cooking)
1 lime, juiced
¼ cup Tahini
¼ cup extra virgin olive oil
1 tsp Himalayan salt
4 garlic cloves, roasted
1 tbsp grounded cumin
1 ¼ cups cold liquid left from cooking the chickpeas (or liquid from the can), or more if needed
For the toppings:
dill
parsley
cherry tomatoes
chickpeas
slices of lime
radish
extra virgin olive oil
sesame seeds.
Directions
1
Blend everything thoroughly using a high-speed blender until you reach a smooth consistency. Add more water if the consistency is too thick.
2
Transfer the mixture into a bowl and top with dill, parsley, cherry tomatoes, chickpeas, slices of lime, radish, extra virgin olive oil, and sprinkle with sesame seeds.
