Ingredients (for one bowl):

  • 250 g chickpeas, soaked overnight
  • 2 litres of water 
  • 1 clove of garlic
  • 1 teaspoon ground cumin
  • 1 tablespoon tahini (sesame paste)
  • 150 ml water
  • 4 tablespoons olive oil
  • 1 organic lemon
  • 1 heaped teaspoon sea salt
  • Freshly ground pepper
  • Black salt

Chickpea spread (hummus)


  1. Cook the soaked chickpeas in 2 litres of water for about 1 hour until soft. Skim the foam that rises to the top. Drain the chickpeas and leave to cool.
  2. Put the chickpeas, garlic, cumin, tahini, water and olive oil into a high container. Wash the lemon under hot water and finely grate the zest. Juice the lemon and add to the container along with the zest. Finely blend with a hand blender.
  3. Pour the chickpea spread into a bowl and sprinkle with black salt. Serve with fresh bread.

Tip: You can also make hummus with tinned chickpeas. This is a great way to save soaking and cooking time.

Decoration tip: Arrange the hummus in the shape of a crescent on the plate. The NewMoon design is beautifully reminiscent of a crescent moon and the hummus will look even more delicious.