Category Archives: Dips and Sauces

Homemade Hummus


Hummus is one of my favorite spreads on earth. I could eat it every day, on flat bread, baguette, with pasta or as dip for raw vegetable sticks. It contains a lot of my most loved flavors, like garlic, sesame and parsley. When I make it, it’s always a big portion and I eat it for the next 3 days. So the recipe is for around 350g, perfect if you bring it to a dinner party with a lot of people; but you can also reduce the ingredients by half.

250g     chickpeas (can or dried ones*)
100ml  good olive oil
10          leaves Italian parsley
3             cloves of garlic
2             tablespoon tahini (sesame paste)
2            lemons (you only need the juice)
1            teaspoon dried chili
1            teaspoon black pepper
1            teaspoon paprika powder
Salt to taste, mint leaves and chili for decoration

1. Add all ingredients in a blender and puree until creamy (You can also use a hand blender). Depending on the power of your blender and the wetness of the chickpeas, you may have to ad 2-3 Tablespoon water or more oil. That’s it! Quick and easy made and ready to eat ( it has the best flavor if you put it in the fridge for 3-4 hours but you can also eat it right away)

* If you use dried chickpeas, let them soak in water in the fridge for 12 hours. I usually do that over night; then cook them for 30 minutes in salted water until they are soft.




Basil-chickpea pesto with sundried tomatoes

As I am in Bali, it’s hard to find nuts (except peanuts) and if you find them they are crazy expensive, so making a good pesto is a challenge. I tried a few variations for a Bali compatible pesto and the best one was with chickpeas, sesame paste and sundried tomatoes. And as I needed only 3 tablespoon of chickpeas for this recipe and the prepare and cooking time for dried ones it quite long, I also made hummus with the remaining amount (recipe will follow).

Chickpea-basil pesto

For one jam glass (300ml)

100g      fresh basil
100g      dried tomatoes
100ml   good olive oil
50g         freshly grated parmesan cheese
3              cloves of garlic
1              dried chili
3              tablespoon cooked chickpeas (30g)
1             teaspoon tahini (sesame paste)
Salt and ground black pepper to taste

1. That’s the hardest part: Let the chickpeas soak in water in the fridge for 10-12 hours. Afterwards cook them in salted water for 25-30 minutes until they are soft.

2. Let the chickpeas cool down for 5 minutes while plucking the basil leaves and adding them into a blender with the other ingredients. Puree for 1-2 minutes until creamy. You may have to add a little bit more oil or water if the mass is to firm.

Enjoy your homemade pesto with pasta, in salads or as dip. You can store it in the fridge for 1-2 weeks.