"Hummus" by Angelo Kremmydas - Head Chef at "nacarat"

"Hummus" by Angelo Kremmydas - Head Chef at "nacarat"
  • 60 minutes
  • Medium
  • 4 people

Step by step

"Hummus" by Angelo Kremmydas,
the Head Chef of "nacarat" restaurant in the heart of Amsterdam.

"Angelo’s passion for cooking started when he was young, getting involved in his mother’s cooking. Being raised by a Dutch mother, family dinners always involved different flavours: from traditional Greek dishes up to nasi goreng & Surinamse rotis. He is all about trying new things & new cuisines & we are happy to provide him with the best Greek food products for his tasteful creations."

Boil the BIO Small Chickpeas with 1/4 white onion, 1 garlic clove, 1 thyme string & 1 bay leaf.

Cook them for around 30-45 mins until they are really soft.

Strain & remove the vegetables & spices & keep the cooking water.

Blend the ingredients at high speed while slowly adding the liquids for 5-10mins.

TIP: Enjoy it with a Smoked Buffalo Sausage & "Moustopiperia" in a Pita Bread...
Check here for the "Anatolian" - Greek Street Food

List of ingredients

400g Boiled BIO Greek Small Chickpeas from Small Family Farms

320ml Water from the Boiled Chickpeas

4g Cumin

16ml Lemon Juice

100g BIO Macedonian Tahini

4g Fine Pure Messolonghi Sea Salt

24ml BIO Extra Virgin Olive Oil

24ml Garlic Confit Olive Oil

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We make it with the following ingredients
Product Name Qty Price
"BIO Makedoniko Tahini", Organic Greek Tahini (Sesame Paste) - "Haitoglou Bros"
"Psilo Thalassino Alati Mesologgiou", Fine Pure Sea Salt from Messolonghi - "Salt Odyssey"

In stock