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Moringa Hummus

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15 minutes

of preparation



Moringa Hummus Ingredients

1 can chickpeas, rinsed and drained
½ tsp baking soda
½ cup of tahini paste
¼ cup of lemon juice (1 ½ to 2 lemons)
1 tsp of Yamba moringa powder
1 large clove of garlic (or 2 small ones), roughly chopped
½ tsp fine salt
pepper to taste
2 to 4 tbsp ice water
½ tsp of cumin powder
¼ cup of olive oil
paprika powder or chili powder
olive oil to drizzle

How To Make

1. In a food processor or high-powered blender, combine the lemon juice, garlic, salt & pepper. Process until the garlic is very finely chopped, then let the mixture rest for ten minutes.

2. Add the tahini to the garlic and blend until the mixture is thick and creamy.

3. While running the food processor, drip in 2 tbsp of ice water. Scrape down the food processor and blend until the mixture is ultra smooth, pale and creamy. You might need to add 1 or 2 tbsp of water extra if the tahini is thick.

4. Add the cumin, Yamba moringa powder and the drained, over-cooked chickpeas to the food processor. While blending drizzle in the olive oil. Blend until the mixture is extremely smooth, scraping down the sides of the processor as necessary. Add more ice water by the tablespoon (if needed) to achieve a super creamy texture.

5. Taste and add more salt, cumin or lemon juice if necessary.

6. Scrape the hummus into a serving bowl or platter. Top with some olive oil, cumin, paprika/chili and coriander.