Lemon-Basil-hummus bowl

This is spring on your plate! Creamy hummus with fresh lemon, juicy tomatoes and intense Basil from the Plantcube.

 Min. |   


  • 1/2 Seedbar Basil
  • 120 g cherry tomatoes
  • 1/4 cucumber
  • 1/4 bunch radishes
  • 1/2 red onion

For the hummus:

  • 200 g chickpeas
  • 60 g tahini (sesame paste)
  • 1 clove of garlic
  • 1/4 lemon
  • 2 tbsp olive oil
  • 1 tsp crushed cumin
  • Salt & pepper

On the side:

  • Some baguette


per pack (3 Seedbars)

Step 1

Wash the lemon, grate the rind and squeeze out the juice. Drain the chickpeas, collect the liquid and set aside.

Step 3

Peel the garlic and press through a garlic press or chop finely.

Step 4

Mix the tahini, garlic and half of the lemon juice to a firm paste. Gradually add the chickpea water until you have a thick mixture. Add a little more water if needed.

Step 5

Blend the tahini mixture, chickpeas, remaining lemon juice and rind, Basil and cumin in a blender until creamy. Add a splash of water if needed and puree again. Add salt to taste.

Step 6

Wash and quarter the tomatoes and radishes. Wash the cucumber and cut into small cubes. Peel and finely dice the red onion.

Step 7

Mix the tomatoes, cucumber, radishes and red onion with olive oil and flavour with salt and pepper.

Step 8

Divide the hummus into bowls, top with salad and serve with baguette.

Recipe provided by the cooking app KptnCook.

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