Vegan Hummus Espuma
easy
·under 10 minutes
Benefits
Especially fast
No oxidation
Reduced costs
Increased whipped volume
Preparation is particularly soft
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.
Ingredients
5 g
clove of garlic, cut
15 ml
olive oil
80 ml
vegetable stock
50 ml
vegan cream (31%)
15 ml
lemon juice
160 ml
Water of chickpeas (can)
240 g
chick peas in a can
30 g
Tahini (sesam paste)
Steps to prepare
1.
Blend all the ingredients together using a hand blender or stand mixer.
2.
Pour the mixture through the iSi Funnel & Sieve into a 0.5 litre iSi Whip. Screw on an iSi Professional Charger and shake vigorously 6 to 8 times.
3.
Refrigerate for at least 30 minutes and shake again before first use.
Food pairing tip: The hummus is great in your veggie wraps, as a dip with pita bread or with warm falafel.
Benefits
Especially fast
No oxidation
Reduced costs
Increased whipped volume
Preparation is particularly soft
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.
iSi Tip
Use the iSi decorative spout to pour the hummus espuma directly into a ready-made wrap.