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Le Chaudron recipe
Houmous de pois chiches
Chickpea hummus
⏱ 15 minServes 6Easy170 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
250 g (9 oz)cooked chickpeas
2 tbsptahini
1 clovegarlic
3 tbspolive oil
1lemon juice
1 tspcumin
1 pinchsalt
- 250 g (9 oz) cooked chickpeas
- 2 tbsp tahini
- 1 clove garlic
- 3 tbsp olive oil
- 1 lemon juice
- 1 tsp cumin
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain and rinse the cooked chickpeas well under cold water and put them in the food processor.
- Add the tahini, pressed garlic and cumin and blend once to start puréeing the chickpeas.
- Add the lemon juice and two spoonfuls of olive oil and blend thoroughly until smooth and creamy.
- Thin with a little cold water if needed, blending again, never adding sugar.
- Season with a pinch of salt, taste and adjust the acidity with a squeeze of lemon as you like.
- Spoon into a bowl, make a well, pour in the rest of the olive oil and sprinkle with a little cumin before serving.
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