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Pestos & Spreads

Servings: 6

Preparation time: 45 minutes

Di culty: easy

Ingredients:

• 350 g chickpeas

• 3 cloves of garlic

• 150 g sesame paste (tahini paste)

• juice of 1 organic lemon

• 1 pinch of cumin

• 3 tbsp. smooth parsley

• 4 tbsp. olive oil

• sea salt

• 50 g black olives

• lemon slices

• chilli powder

• 1 ﬂ atbread

Preparation:

Weigh the chickpeas on the scales, cover with water in the jug of the ThermoBlend Elite and

cook at 100°C for 20 minutes. Once so , ﬁ nely puree at speed 4 for about 20 seconds. Add

the coarsely chopped cloves of garlic together with the tahini paste, the lemon juice and

the cumin, season with salt and puree again for 10 seconds at speed 4. Cover the prepared

hummus and let it cool for 30 minutes. Wash the parsley and pluck the leaves. Arrange the

chickpea paste in small bowls and drizzle with good olive oil. Garnish the hummus with olives,

lemon wedges, parsley leaves and chilli powder. An Arabic delicacy as a dip with ﬂ atbread.

Hummus