In many regions of the world, chickpeas - along with other legumes - are a staple food. Chickpeas are true nutrient bombs because they contain a lot of proteins, minerals and trace elements. In addition, they are rich in B vitamins and fiber.
For the hummus
- 200 g of silk tofu - crumble with a fork
- 100 g of chickpeas - cook
Liquid ingredients and spices
- 1/2 cup lemon juice
- 1 bay leaf
- 2 - 3 garlic cloves - squeeze
- 2 tablespoons of Tahin
- 1 teaspoon crystal salt
- 1 pinch of chilli powder
Soak the chickpeas overnight with three times the amount of cold water.
The next day, pour off the soaking water, rinse the chickpeas well and bring to a boil in a saucepan with the 2 1/2 times the amount of fresh water.
Add salt and cook for about 90 minutes with the bay leaf. Then allow to cool.
Puree the tofu together with the cooled chickpeas, the garlic and the spices in the blender.
Season to taste and let it soak in the fridge for a few hours. Maybe spice it up again.
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