Hummus with herbs and Espelette pepper

Name: Hummus with herbs and Espelette pepper
Prep time: 15 min
Cook time: 45 min
Yield: 10 people
Ingredients: 500 g dried chickpeas; chervil; basil; Parsley; Salt & Pepper; Espelette pepper; 3 lemons; 4 tbsp Tahini; extra virgin olive oil

21.06.202320.06.2023 1 min read

Do you like hummus? Then why not try a new recipe by making this hummus with herbs and Espelette pepper. It’s perfect for a friendly aperitif with friends or family!

For this recipe, it is necessary to soak the chickpeas for 12 hours before making the hummus.

Hummus with herbs and Espelette pepper

CourseApéro, Sauces & Dips, Side, Snacks, Starters
CuisineAll-time Classic, Fresh & Healthy, Vegan

Servings	Prep Time
10 people	15 minutes

Cook Time	Passive Time
45 minutes	12 hours

Servings	Prep Time
10 people	15 minutes

Cook Time	Passive Time
45 minutes	12 hours

Hummus with herbs and Espelette pepper

CourseApéro, Sauces & Dips, Side, Snacks, Starters
CuisineAll-time Classic, Fresh & Healthy, Vegan

Servings	Prep Time
10 people	15 minutes

Cook Time	Passive Time
45 minutes	12 hours

Servings	Prep Time
10 people	15 minutes

Cook Time	Passive Time
45 minutes	12 hours

Ingredients

Servings: people

Units:

Instructions

Cook the chickpeas in a pot of water for about 45 minutes (until tender). If you are using a steamer, the cooking time is 15 minutes.
Once the chickpeas are cooked, rinse them in cold water and place them in a mixing bowl with the other ingredients.
Add the herbs as you go along to suit your taste.
Blend until smooth. If necessary, add olive oil to loosen the mixture.
Add the Espelette pepper last.
Place the hummus in a bowl, sprinkle with a few fresh herb leaves and a drizzle of olive oil.
Serve with fresh pita bread or other bread. Enjoy!

Recipe Notes

Get al ingredients you need at Farmy!

Bouche Bée

Je m’appelle Bérangère et suis une passionnée de cuisine depuis toujours. Mais c’est à ma grand-maman Marie que je dois le virus de la pâtisserie. Nos traditionnelles sessions pâtisserie du dimanche sur la table en marbre, durant lesquelles j’ai appris à battre la crème, à abaisser la pâte et à surveiller la cuisson de nos confections sucrées, m’ont incitée à m’emparer de la cuisine et à concocter mes premières recettes, en autodidacte. Aujourd’hui, avec la création de « Bouche Bée », l’aventure prend un nouveau tournant! Le relooking complet du blog propose désormais plus de rubriques et de photos, des recettes avec/sans gluten maison, des suggestions de saisons, des associations audacieuses, de nouvelles collaborations, la participation à des événements locaux et bien plus encore.