Chickpea hummus



Sigdal Rye and spelt bran
130 g chickpeas
1/2 spoonful of cumin powder
2 spoons of lemon juice
1 clove of garlic
2 spoons of olive oil
2 spoons of chopped coriander leaves



Rinse the uncooked chickpeas thoroughly.

Place them in a large saucepan, cover with cold unsalted water and bring to the boil over high heat.

From the first broths, allow 1 hour and 30 minutes for cooking. Stir regularly with a wooden spoon. At the end of the cooking time, drain the chickpeas with a sieve and leave them to cool.

Blend all the ingredients together until you have a smooth cream.

It's ready!

Serve with your Sigdal Seigle and Bran d'Épeautre crackers

With Sigdal, dare healthy excess!