Autumn is here, and with it come the cozy evenings when we make ourselves really nice at home. What's better than homemade hummus with a seasonal twist? Today I would like to introduce you to my recipe for an apple-rosemary hummus - a delicious variation of the popular dip that fits perfectly into the season.
This hummus combines the creamy texture of chickpeas with the fresh sweetness of apple and the spicy aroma of rosemary. A hint of roasted cumin rounds off the taste experience and gives the dip a pleasant warmth. Whether as a spread, with crunchy vegetables or as an accompaniment to autumn oven-baked vegetables - this hummus is sure to be a highlight on your table.
Let's get in the kitchen together and whip up this wonderful fall hummus!
Ingredients:
- 150 g dried chickpeas (or 1 glass of cooked chickpeas)
- 1 piece of kombu seaweed (optional)
- 20 g sesame seeds
- 1 clove of garlic
- 1 tbsp tahini
- ½-3/4 tsp salt
- ½-1 apple
- 1 sprig of fresh rosemary
- ½ tsp whole cumin (cumin)
- 2 tbsp olive oil
- 4 tsp lemon juice
- 1 tbsp toasted sesame oil (optional)
Preparation:
Soak the chickpeas overnight in 3 times the amount of water and drain the soaking water the next day.
Put the chickpeas in a pot, cover with water and cook for approx. 50-60 minutes while adding the kombu algae.
Drain the chickpeas through a sieve into a bowl and set aside some of the cooking liquid. Place the chickpeas in a blender.
Roast the sesame seeds in a pan until the seeds begin to crackle, then let them cool and grind them by hand in a coffee grinder or mortar.
Finely chop the garlic and add it to the mixing bowl along with the ground sesame seeds, garlic clove, chickpeas, tahini, salt and 100 ml of chickpea broth and puree finely.
Wash and finely dice the apple. Pluck rosemary needles and chop the needles very finely. Dry-roast the cumin in a pan until it begins to smell, then add the apple pieces and rosemary and sauté everything together for a few minutes.
Stir the apple-romarin-cumin mixture into the hummus and round everything off with 4 teaspoons of lemon juice and a little toasted sesame oil.
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Serving suggestion:
Enjoy this delicious hummus on bread, as a dip for raw vegetables or with baked or steamed vegetables! 😋💚
