Chickpea hummus: gluten-free, vegan recipe

Sharing is caring! 🙌🏼 If you have been a student of one of our on-site courses, you’ll surely have had the opportunity to taste the delicious hummus that Pam prepares with so much care—and it’s featured in the breakfast! 🤤

To ensure our students get the complete experience, we aim for perfection in even the smallest of details, especially the buffet. We include various sweet and savory options, and this is one of our favorites.

All the breakfast recipes that our students try over the duration of the course are included in the recipe book and course dossier, which are handed out at the beginning of the course. From our Banana Bread to our Carrot Cake, all the way to our olive oil muffins and peanut and passionfruit cookies.

Without a doubt, everyone who tries this hummus is blown away, to say the least. That’s why we want to share this gluten-free, vegan recipe with you:


400 g Cooked chickpeas 1
90 g Water
45 g Natural lemon juice
45g Pure toasted white sesame paste
45 g Olive oil 1
7.5 g Salt
5.5 g Citrus fiber emulsifying Natur Emul (optional)
3.5 g Ground cumin
q.s Olive oil 2
q.s Cooked chickpeas 2
q.s Toasted white sesame seeds


Recipe for 640g of hummus: Rinse the cooked chickpeas 1 with water and drain.

Blend the chickpeas 1, water, lemon juice, sesame paste, olive oil 1, salt, emulsifying agent, and cumin with a hand-blender until a smooth paste is obtained.

Keep in the fridge for up to 3 days.

Serve with a drizzle of olive oil, some chickpeas and sesame seeds. Voilà! 

If you’d like to try it at home, we’d love to see the results! 💌 And if we’ve inspired you to take on a new experience and take part in one of our on-site courses, all we can say is: we’re waiting for you! 💚

Here you’ll find all the information regarding our two on-site courses, including all our available dates. Remember that, at Jordi Bordas, we give courses in Spanish, English, and French. 💫

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