Recipe: Hummus with Smoked Sardines

Hummus with Smoked Sardines RECIPE BY ISRAEL FRANCO ZUBIAGA, Chef in La Bodeguita de Corralejo

Ingredients for 4 people:
— 250 g. hummus*
— 40 g. smoked sardines
— 2 g. sweet paprika
— 1 slice of papadum bread


— 200 g. boiled chickpeas
— 150 g. lemon (just the lemon juice)
— 14 g. tahini (sesame paste)
— 5 g. sesame oil
— 60 g. soft olive oil (0,4)
— dried ground coriander to taste
— nutmeg to taste
— cumin to taste
— 100 cl cooking water
— salt and black pepper to taste


Put the chickpeas to soak in warm water for 12 hours. Then, change the water and boil them until they are tender (2:45h approximately). Mix with the blender together with the rest of ingredients and add cooking water little by little until you achieve the desired consistency. You may need less than 100cl cooking water. Taste and add salt and pepper as necessary.
Fry the papadum bread in plenty of oil at 180ºC until it gets brown and crunchy. Dry it with absorbent paper. Chop the smoked sardines into regular pieces a set aside until plating up.


We distribute the hummus into 4 bowls or hollow dishes, and we place the chopped smoked sardines on top. We sprinkle sweet paprika, and we end up breaking the papadum bread with our hands and placing it so that it makes the plate bulkier. Ready to eat. Enjoy your meal!

• If you prefer a vegetarian dish, an option is to replace the smoked sardine with vegetable garnish, crudités:
—pepper, celery and/or carrot. You must rinse them properly, don’t forget to peel the carrot and chop it into regular cubes. If you want to modify their flavour you can drain them.
• If you want to save time you can buy good quality boiled chickpeas instead of boiling them yourself.

Prickle: add some salt, sugar and sherry vinegar or wine to a water base, and boil it for a while. Add the vegetables and let them cool down. It’s also a way to conserve them. Once they are cold you can use them on your hummus as garnish.

Hummus with Smoked Sardines RECIPE | Macaronesia Fuerteventura

RECIPE BY ISRAEL FRANCO ZUBIAGA, Chef in La Bodeguita de Corralejo

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