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Prepare the Hummus

  • Chickpeas, canned, washed and drained 1 cans (470 g)
  • Tahini paste 75 ml
  • Maille Dijon Originale Mustard 60 ml
  • Greek yogurt 60 ml
  • Lemon juice with zest 30 ml
  • Salt 9 g
  • Maple syrup 15 ml
  • Fresh parsley, washed and roughly chopped 8 g
  • Olive oil, as needed
  • Paprika, as needed
  • Greek yogurt, as needed
  • MAILLE® Dijon Originale Mustard, as needed
  1. Prepare the Hummus

    • Put all ingredients in a food processor and blend until smooth and creamy. If it’s too thick add some more water, lemon juice or olive oil. Stir in some Maille® Dijon Originale Mustard, garnish with a dollop of Greek yogurt and finish with some chopped parsley, paprika powder and a splash of olive oil.
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