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🍽️ Crispy Oven Hummus with Almonds

269 kcal · 30 min · 4 servings

Ingredients

• 250 g dried chickpeas
• 1 onion
• 3 garlic cloves
• 1 tbsp olive oil
• 50 g tahini
• 40 g yogurt (3.5% fat) (2 tbsp)
• 3 tbsp lemon juice
• salt
• 30 g butter (2 tbsp)
• 80 g almond kernels
• 40 g sesame seeds
• pepper
• ground cumin
• sweet paprika powder

Instructions

1. 1. Place the chickpeas in a pot and cover them with plenty of cold water. Let them soak overnight.
2. 2. Pour off the soaking water. Rinse the chickpeas in a sieve under cold water.
3. 3. Peel the onion and the garlic. Chop both ingredients very finely.
4. 4. Dry the pot and heat the olive oil in it.
5. 5. Sauté the onions and garlic over medium heat until they are translucent.
6. 6. Add the drained chickpeas and cover them with water.
7. 7. Bring the mixture to a boil once.
8. 8. Reduce the heat and cook the chickpeas for about 1 hour until tender.
9. 9. Drain the chickpeas. Reserve some of the cooking water.
10. 10. Let the chickpeas cool down to lukewarm.
11. 11. Put the chickpeas, tahini paste, and yogurt into a blender.
12. 12. Blend the mixture until creamy.
13. 13. Add the lemon juice and season with salt.
14. 14. Stir in some cooking liquid as needed to achieve the desired consistency.
15. 15. Spread the hummus into a shallow, ovenproof dish.
16. 16. Melt the butter.
17. 17. Chop the almonds coarsely.
18. 18. Mix the almonds with the sesame seeds.
19. 19. Spread the almond-sesame mixture over the hummus.
20. 20. Season with salt, pepper, cumin, and paprika.
21. 21. Drizzle the melted butter over the top.
22. 22. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
23. 23. Bake the hummus in the oven for about 20 minutes.
24. 24. Wash the mint and shake it dry.
25. 25. Pluck the mint leaves off the stems.
26. 26. Garnish the finished hummus with the mint leaves.

Nutrition per serving

• kcal: 269
• Protein: 11 g · Fett/Fat: 17 g · Carbs: 17 g