Can I make hummus in advance?

Name: Hummus with fennel-sesame crackers and herb oil
Cook time: 15 min
Total time: 15 min
Ingredients: 1 kg pre-cooked rinsed chickpeas; juice and zest of 2 large lemons; 1 generous tablespoon tahini; 5 tbsp olive oil; pepper and salt; 250 ml chicken broth; 1 tsp garlic powder (fresh is also fine, but less digestible); 1 tsp coriander seeds; 1 tsp cumin; 1 tsp fennel seeds; 2 tsp sesame seeds; 1 tsp fresh thyme leaves; 1 tsp sumac powder from sour red berries (available at Pit&amp;Pit); 8 tbsp olive oil; Let your imagination run wild and follow the seasons. In this recipe, I used: slices of pumpkin, apple, cucumber, tomato, radish, celeriac, watercress, olives, and edible flowers.

Yes, you can make hummus in advance and store it in the refrigerator. It stays good for about 3-5 days.

Hummus with fennel-sesame crackers and herb oil

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15min

This hummus with fennel-sesame crackers is quick to make and so delicious. Discover the full recipe here

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Ingredients

What do you need?

Quantity:

Ingredients for hummus
1 kg pre-cooked rinsed chickpeas
juice and zest of 2 large lemons
1 generous tablespoon tahini
5 tbsp olive oil
pepper and salt
250 ml chicken broth
1 tsp garlic powder (fresh is also fine, but less digestible)

Ingredients for herb oil
1 tsp coriander seeds
1 tsp cumin
1 tsp fennel seeds
2 tsp sesame seeds
1 tsp fresh thyme leaves
1 tsp sumac powder from sour red berries (available at Pit&Pit)
8 tbsp olive oil

Ingredients for decoration
Let your imagination run wild and follow the seasons. In this recipe, I used: slices of pumpkin, apple, cucumber, tomato, radish, celeriac, watercress, olives, and edible flowers.

1 kg pre-cooked rinsed chickpeas
juice and zest of 2 large lemons
1 generous tablespoon tahini
5 tbsp olive oil
pepper and salt
250 ml chicken broth
1 tsp garlic powder (fresh is also fine, but less digestible)

1 tsp coriander seeds
1 tsp cumin
1 tsp fennel seeds
2 tsp sesame seeds
1 tsp fresh thyme leaves
1 tsp sumac powder from sour red berries (available at Pit&Pit)
8 tbsp olive oil

Let your imagination run wild and follow the seasons. In this recipe, I used: slices of pumpkin, apple, cucumber, tomato, radish, celeriac, watercress, olives, and edible flowers.

Preparation method

How do you make this?

Toast the coriander, cumin, fennel, and sesame seeds in a cast-iron pan until the sesame seeds are beautifully golden and your kitchen smells like a vacation.

Put everything in a mortar and let it cool.

Add thyme, sumac powder, and olive oil and mix together.

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