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  Vegan Kochen mit Kamalaya : Hummus  

Vegetarisch Kochen mit Kamalaya : Hummus

Makes approx 250 grams

This popular Middle Eastern spread is rich in fibre, protein, iron and folic acid. It helps to stabilise blood sugar levels, making it a great dietary addition for diabetics. It is a staple of the Middle Eastern diet, where it is enjoyed at breakfast, lunch and dinner. Serve with vegetable crudités or flatbreads, use it on sandwiches or even add it to pasta dishes for a healthy cream sauce.

Chickpeas, dried (soaked overnight), 250 g (dry)
Olive oil, 5 tbsp
Garlic, 5 Cloves
Tahini paste, 50 g
Lime juice, 40 ml
Sea salt, To taste

Rinse the soaked chickpeas well, then put in a saucepan with plenty of water. Bring to the boil, reduce to a medium heat and cook uncovered until soft (about 2-3 hrs). During cooking, skim off the foam on top, and add more water as necessary.
Strain off the water, reserve little bit water if required to puree the chickpeas
Place the chickpeas in to the food processor and add all remaining ingredients except salt.
Blend until smooth and creamy (about 1 minute) on a medium level and adjust the flavour with the sea salt.

Note – if you’re serving this as a dip, you can garnish with a sprinkle of sesame seeds.