Chickpea hummus with mandarin and ginger

¿You like hummus? It is a fabulous way to eat legumes without it being in the form of a pot and it is also a very loved dish by those who follow vegan or vegetarian diets. The truth is that it is very versatile because it can be used to accompany many dishes, but the truth is that it is so good, that only with bread it is really delicious.

Today we are going to prepare a different version of the classic, adding a touch of tangerine and ginger. It is spectacular, I assure you. It has an exotic and fresh that make it unique. Cheer up to try it!

We already knew the classic: Hummus chickpea. But there are many versions of both combination foods such as yogurt, lime, curry and other legumes such as peas, lentils or beans. Do you want to see all these versions? Do not miss them: hummus recipes.

It's also super super easy to prepare, in 5 minutes we have it ready and the thermomix is ​​already clean. So we can leave it prepared in advance, store it in a tupper in the fridge so it doesn't dry out. Then we just have to plate and that's it. In addition, it is easy to transport too, so if you have a picnic or take a starter to a friend's house ... do not hesitate!

Chickpea hummus with mandarin and ginger

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Exotic and delicious chickpea hummus with a touch of mandarin and ginger that makes it unique. Ideal as a starter and snacks with toasted bread.

• Irene Arcas

• Kitchen: Modern
• Recipe type: snacks
• Rations: 4

• Cooking time: 5M
• Total time: 5M

Ingredients

• 400 g jarred chickpeas (1 large jar)
• 1 mandarina
• 50 g olive oil
• 1 tablespoon of orange juice
• 1 tablespoon of lemon juice
• 1 / 2 teaspoon salt
• 1/2 garlic
• 1 thick slice of ginger without skin

To decorate:

• a splash of oil
• sweet or hot paprika
• flake salt

Preparation

1. Peel the tangerine and remove the skin from the segments. We pour into the glass.

2. Add the rest of the hummus ingredients and program 10 seconds at speed 5 y 1 minute at speed 7.

3. We serve decorating with a good jet of extra virgin olive oil and sweet paprika and a few flakes of salt.