- 250 gram chick peas *Note
- 5 radishes with leaf
- 1 large garlic clove (or 2, depending on the strength of the garlic you’re using)
- juice of half a lemon
- 1 tablespoon tahin (sesame paste)
- a dash of water
- olive oil
- pepper and salt to taste
*Note: if you’re using dries chick peas you need to soak them overnight and cook them until they’re tender
Kitchen equipment needed
- cutting board & small knife
- optional: citrus juicer
- food processor
Preparation — 10 minutes
If you’re using dried chick peas you need to soak them overnight and cook them until they’re tender, that will take about 30 minutes.
Rinse the radishes by removing the leafs and rinse them well under running cold water. Remove the ends of the radishes and set aside. Peel the garlic cloves and squeeze the juice from half a lemon.
Finishing the hummus with radishes — 10 minutes
Add the cooked and drained chicken peas to the food processor with a bit of the liquid from the jar or a bit of water to make it smoother.
Add lime juice, peeled garlic, tahin and the radish with leafs. Blend until you’ve reached a quite smooth mixture and add some olive oil until you’ve reached the desired consistency. Season with pepper and salt. Delicious on bread or as a dip for raw veggies, enjoy!