Hummus mit Pinienkernen, Majoran
und GAEA Fresh Extra Natives Olivenöl

Roast the garlic and season it with marjoram and pine nuts … the taste will surprise you more than anything!

With our GAEA FRESH extra virgin olive oil this popular oriental appetizer is even better. Promised!

  • KOCHZEIT
  • 9 Stunden 30 Minuten

  • PORTIONEN
  • 4-5

ZUTATEN

  • 250 gr. Chickpeas
  • 3 tablespoons sesame paste
  • 3 tablespoons GAEA FRESH extra virgin olive oil
  • 1 bay leaf
  • 1 garlic bulb
  • 1 lemon
  • salt
  • Kumin
  • 2 tablespoons of pine nuts
  • Fresh Marjoran

VORBEREITUNG

Soak the chickpeas for 6 hours. Then cook with the bay leaf until soft (about 30 – 40 minutes). Then pour the water off.

While cooking the chickpeas, wrap the garlic bulb in aluminum foil and grill it in the oven for 20 minutes at 180 ° C.

Then split the tuber in half and press out the toes.

AUSFÜHRUNG

Use a blender and mix the hot chickpeas with the garlic, the sesame paste, the olive oil and the lemon juice.

If necessary add some warm water.

Now add the cumin and a tablespoon of pine nuts and mix well with each other.

If the mass has reached the desired consistency (nice creamy), please taste it off. Maybe you have to add some lemon juice.

Serve the hummus with a splash of GAEA FRESH Extra virgin olive oil, marjoram leaves and the rest of the roasted pine nuts.