Voion Land Products



  • 2 cups of cooked chickpeas  Voion
  • 1-3 sec. garlic (depending on the intensity you want)
  • 4 tbsp. tahini
  • 6 tbsp. olive oil
  • juice of 1 medium lemon
  • 2 pinches of cumin
  • 2 pinches of sweet paprika
  • salt
  • pepper
  • 2-3 tbsp water (for a more creamy and smooth result)

For serving

  • a little paprika
  • a little olive oil


For the hummus, we use cooked chickpeas. Alternatively, we have, ideally from the previous night, soak the chickpeas in water. Strain and boil over high heat. Skim the surface and reduce the intensity of the hearth, to let them boil until soft, almost melted.

Strain the chickpeas well and transfer them to the mash, where we beat them with all the other ingredients until they are homogenous. Serve with extra olive oil, fresh chopped onion and lemon. (Eggplant salad and hummus are two gluten-free treats. Those of you who are intolerant, also prefer gluten-free bread)