TOMAMI HUMMUS

#2

vegan

spread & sandwich

easy

Jörg Lehmann

INGREDIENTS FOR 4 PERSONS

150g dried chickpeas
60g tahini
140 ml of ice cold water
Juice of 1/2 lemon
3 tbsp olive oil
3 tbsp TOMAMI #2
1 clove of garlic
1/2 tbsp white sesame seeds
3 sprigs of parsley
Salt

INSTRUCTIONS

Soak the chickpeas overnight, drain off the water and retain. Boil the chickpeas in a pressure cooker with the water. As soon as it is under pressure, allow to cook for a further 15 minutes, then take the pan off the stove and wait until the pressure subsides.

In the meantime, squeeze the lemon. Peel the garlic and cut into thin slices. Wash and drain the parsley and pluck the leaves. Fry the garlic in a pan with 1 tablespoon of olive oil. Toast the sesame seeds in the same pan until they are golden brown and remove the pan from the heat. Put the parsley in the pan and fry lightly in the remaining heat.

Drain the chickpeas and leave to cool down. Put the chickpeas, the tahini and 2 tablespoons of olive oil into a mixing bowl and puree. Slowly add the ice cold water until the mixture is creamy. Season the hummus with the lemon juice, TOMAMI #2 and salt.

Put the finished hummus in a bowl and decorate with garlic, sesame seeds and parsley.

A recipe by Jörg Lehmann.