Sous Vide Hummus

Sous Vide Water Bath, Sous Vide Bag or Container, Food Processor or Blender

10 minutes

1 hour 10 minutes

Mediterranean

Sous Vide, Hummus, Mediterranean, Healthy

Appetizer

Sous Vide

Vegetarian

1

2 cloves of garlic, minced

2 tablespoons of tahini paste

2 tablespoons of olive oil

1/2 teaspoon of ground cumin

1/4 teaspoon of ground coriander

1/4 teaspoon of paprika powder

Juice from half a lemon

Salt and pepper to taste

150 grams of cooked chickpeas

Preheat your sous vide water bath to 75°C (167°F).

In a bowl, mix together the garlic, tahini paste, olive oil, cumin, coriander, paprika powder and lemon juice until combined.

Add the cooked chickpeas to the mixture and season with salt and pepper to taste.

Place the mixture in a sous vide bag or container and seal it tightly.

Place the bag in the preheated water bath for 1 hour.

Once done cooking, remove the bag from the water bath and let it cool down for 5 minutes before opening it up.

Transfer the hummus into a food processor or blender and blend until smooth and creamy. Serve immediately or store in an airtight container in the fridge for up to 5 days.

Calories – 200; Fat – 8g; Carbohydrates – 25g; Protein – 6g

Enjoy this delicious Mediterranean-style hummus with a unique twist by making it sous vide! This recipe is easy to make with minimal ingredients and requires only an hour of cooking time in your sous vide water bath at 75°C (167°F). The result is a creamy hummus that can be served immediately or stored in an airtight container in the fridge for up to 5 days!

4

Chakchouka, a Tunisian dish made with peppers, tomatoes, and onions, often with eggs added, is a popular dish in Mediterranean cuisine.