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Tasty trio of hummus
1 h 30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 49
  • Fat about 3g
  • Carbohydrates about 4g
  • Protein about 2g
This is needed
This is needed for 24 portion
Carrot hummus (for 8 portions)
  • 250 g carrots, in pieces
  • 2 tins chickpeas (approx. 240 g each), drained
  • a little olive oil
  • 1 dl water
  • 0.5 lemons, use only the juice
  • 2 tbsp thyme leaf
  • 2 tbsp tahini
  • 1 tsp paprika
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • salt and pepper to taste
  • a little sea salt
Roasted beetroot hummus (for 8 portions)
  • a little olive oil
  • 250 g raw beetroots (approx. 1 piece)
  • 2 tins chickpeas (approx. 240 g each), drained
  • 2 tbsp tahini
  • 1 dl water
  • 0.5 lemons, use only the juice
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 2 tsp chilli powder
  • a little sea salt
Hummus with dried tomatoes (for 8 portions)
  • 2 tins chickpeas (approx. 240 g each), drained
  • 10 dried tomatoes
  • 2 tbsp tahini
  • a little olive oil
  • 1 dl water
  • 0.5 lemons, use only the juice
  • 1.5 tsp tomato puree
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • a little sea salt
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Carrot hummus (for 8 portions)
Steam the carrots in a steamer or steaming basket with a little water, drain. Puree the chickpeas in a food processor or mixer. Transfer the hummus to a bowl, top with a drizzle of olive oil and a pinch of sea salt.
Roasted beetroot hummus (for 8 portions)
Bake for approx. 1 hr. in the centre of an oven preheated to 180°C. Allow the beetroot to cool, peel and cut into pieces, puree in a food processor or mixer. Add the chickpeas, briefly puree. Transfer the hummus to a bowl, top with a drizzle of olive oil and a pinch of sea salt.
Hummus with dried tomatoes (for 8 portions)
Puree the chickpeas in a food processor or mixer. Add the tomatoes, puree until a homogeneous, creamy texture is achieved. Add the tahini, oil, water, lemon juice, tomato puree and spices, briefly puree. Transfer the hummus to a bowl, top with a drizzle of olive oil and a pinch of sea salt.