1 can of canned chickpeas Also suitable for cooking
3 v.š. Supergarden freeze-dried pea powder
1 clove garlic
2 t.s. tahini paste
3 t.s. olive oil
6.t.s. liquid from preserved chickpeas Or water
1 t.s. lemon juice
1⁄2 t.s salts
1⁄4 t.s. pepper
The first and most important step in making humus with a wonderful creamy texture is to remove the skin of the chickpeas. You can remove the skin easily by pressing the chickpeas between your fingers. It's very easy, but it takes a good 10-15 minutes. This step is not necessary, but only without the cuticle it is possible to produce humus with an extremely creamy texture without any lumps.
We put all the products in the food shredder and grind to a homogeneous mass.
If the humus is too thick, add a little water and rub again. This adjusts the thickness of the humus until we reach the desired texture.
By the way, if you want to decorate and serve nicely, put the humus in a jar, sprinkle with olive oil, sprinkle with seeds and greens. I used dehusked hemp seeds, black sesame and pea seedlings.
This recipe was developed in collaboration with Supergarden.