Hummus platter: creamy hummus topped with homemade pesto, chickpeas, pine nuts and parsley.
An easy, flavourful tapas plate – a light lunch or a side for dinner. Hummus platter with pesto and chickpeas – the combination is simply wonderful, and it goes beautifully with a batch of freshly baked flatbreads – find the recipe here, baguette or similar.
If your olive oil is very strong in flavour, you can replace some of it with rapeseed oil or grapeseed oil. That gives a rounder flavour, without the olive oil taking over.
Smooth and creamy hummus
There are two secrets to perfectly creamy hummus – the first is actually quite simple: it needs blending, and it needs blending for a long time.
The second tip is that it is worth boiling the chickpeas with 1 tsp of baking powder – even if they are from a tin. Simmer them for about 30 minutes, rinse and let them cool. It makes your hummus extra creamy. If the chickpeas are already very soft, I skip this step:)
Hummus platter – Hummus with pesto and chickpeas
Ingredients
Hummus
- 2 tins chickpeas (set aside about 1/2 tin for the topping)
- 100 ml olive oil* see the note in the intro
- 2 tbsp tahini – click here for the recipe
- 2 cloves garlic, grated (1 if they are large)
- 1 lemon, juiced – adjust to taste
- 3/4 tsp ground cumin
- 1/2 tsp salt, perhaps a little more
- Water
To serve
- 1/2 tin chickpeas (use the ones set aside from the hummus)
- 3-4 tbsp pesto – try this recipe, click here
- 1 handful flat-leaf parsley, finely chopped
- 1 handful toasted pine nuts
- Olive oil
- Flatbread, baguette or similar, to serve
Method
- Rinse the chickpeas thoroughly and tip about 1 1/2 tins into a food processor, blender or similar.*The remaining 1/2 tin is used to top the dish.
- Add the tahini, cumin, salt and garlic along with the oil, and blend well. Season with lemon juice and a little more salt if needed, and blend again until you have a smooth, creamy hummus.Add a little more oil if the hummus is too thick, or adjust the consistency with water, and blend until the texture is fine and the hummus is smooth and creamy. *Some chickpeas are firmer than others, so make sure you blend until completely smooth. Depending on which brand of chickpeas I use, I often add a good splash of water as well as the oil to make the hummus soft enough – so adjust the consistency with water if needed. Season with salt.
- Spread the hummus out on a plate and top with the pesto, chickpeas, pine nuts, chopped parsley and a drizzle of olive oil.Serve with freshly baked baguette, flatbread or similar.
Nutrition
Premium
Den humus ser så lækker ud du skriver, der skal bruges to dåser kikærter til opskriften. Hvor store er de dåser ? Er det sådan a la en dåse flåede tomater størrelse eller a la en dåse majs ?
Mvh
Lotte
Hej Lotte
Tusind tak for din besked 🙂
De er almindelig dåse størrelse, dem der rummer 400 ml 🙂
Warm wishes, Dianna
Har i årevis jagtet hemmeligheden bag en silkeblød humus og endelig lykkedes det . SÅ LÆKKER i både smag og konsistens.
Hej Mia
Hold op hvor gør det mig bare glad at høre altså, – tusind tusind tak:)
Warm wishes, Dianna