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Super Health Food


Small dips with chickpea hummus


  • Carrots

  • Celery

  • Belgian endive leaves

  • Fresh spring onions

  • The juice of half a lemon

For the chickpea cream:

  • chickpeas already boiled 200 gr

  • the juice of half a lemon

  • ½ clove of garlic (optional)

  • A few leaves of parsley

  • 3 - 4 leaves of mint

  • 3 tablespoons of extra virgin olive oil

  • salt

Cut the vegetables into sticks and put them in a bowl with cold water and the juice of half a lemon. This operation serves to make them crisp and not to make them black. Store them in the refrigerator.

Meanwhile, prepare the chickpea cream by blending all the ingredients in a blender. In the end, add salt and add any oil if it is too thick.

Put the cream on the bottom of small glasses (about 1/3 of the height) and "insert" the previously drained and dried vegetable sticks with home paper.

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