This is a quick, simple and healthy dish that has its roots in the Middle East and is a national dish in Lebanon, the Palestinian Territories, Israel and Syria, but is also a common dish throughout the Middle East. Hummus is a common appetizer, traditionally eaten with thin, rag-like pita bread and eaten with other so-called mezze (Levantine appetizers, e.g., kibbeh, baba ganoush, fatoush, taboulé). Especially in the conscious diet, this dish has also gained popularity in the Western world, which, in addition to its tastiness, is due in no small part to its vegan preparation. We have added some proteins, minerals and other nutritious ingredients to the high-fiber chickpea mush with hemp seed oil. Of course, this dish can also be easily prepared with some cannabinoid infused oil, -but here the dosage should be carefully calculated.
Ingredients for 4 servings
- 250 g chickpeas
- 2 cloves of garlic
- 1 pinch of cumin
- 1 teaspoon paprika powder
- 1 bunch coriander, chopped optionally parsley
- 4 tbsp. olive oil
- 2 tbsp. hemp seed oil
- 1 pinch salt
- 50 ml lemon juice
- 4 tbsp. sesame paste, tahini
- black sesame seeds for decoration
Soak the chickpeas overnight in cold water, then drain through a sieve and drain well. The water is collected and set aside. The garlic is peeled, coarsely chopped into small pieces and mixed together with cumin, paprika powder, chopped coriander (or parsley) , olive oil and salt. Now the chickpeas are added and thoroughly mashed. Finally, tahini and lemon juice are stirred in, seasoned and chilled, covered, in the refrigerator.
We prepared our version with cilantro, decorated with black sesame seeds and served with swiss bread.