purée rich in vegetable proteins vegan


100 grams of chickpeas

½ tea spoon of mango powder

or seaweed powder

2 table spoons of tahiné (sesame purée)
2 table spoons of lemon juice
1 crushed clove of garlic
1 table spoon olive oil
little water
1 tea spoon Cayenne pepper
black pepper freshly ground
2 table spoons coriander leaves


Soak chickpeas 24 hours or more.

Cook them in water with a little sea salt and some mango powder or seaweed powder.

The cooking time will depend on the sooking time (between 20 and 40 minutes)

Mix chickpeas, tahiné, lemon juice, garlic and pepper in a mixer with a little water.

Season houmos with olive oil and Cayenne pepper.

Mix the freshly chopped leaves of coriander.

Use on your fresh bread, with germinated seeds if you like.

Use at apéritif or to the snack with sticks of fresh vegetables.

Serve as table sauce with your vegetables and cereal dishes.


Chickpeas are difficult to digest, it is recommended to soak them 12 or 24 hours. If you have time, you can furthermore let them germinate one day (remove the water and cover them), they will be softer and richer in vitamins.


Mango powder can be bought in the Indian groceries under the name "amchur"



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