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Hummus
I hope you are getting as much excited as I do whenever I hear the word Hummus! One of my all-time favourites spreads that go well on a toast or a piece of bread at any given time of the day.
Hummus is made from cooked, mashed chickpeas, blended together with tahini paste, lemon juice and garlic. This delicious dip comes from Middle East cuisine and becomes more and more popular around the world.
Here are a couple of simple recipes on how to prepare the perfect hummus
The Classical Hummus (vegan)
INGREDIENTS
Makes around 3 portions of 150 g.
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1 can chickpeas or 250 grams cooked
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1/4 cup (60 ml) fresh lemon juice (1 large lemon)
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1-2 spoons of tahini (if you are allergic to sesame seeds, substitute it with adding extra 1-2 spoons of natural vegan yoghurt)
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2 spoons of natural vegan yoghurt (just to get the smooth texture)
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1 garlic clove
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1 tablespoon of olive oil (or any other mild vegetable oil if you are allergic to it, I use sometimes Walnut or Avocado oil)
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1/2 teaspoon ground cumin
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Pinch of salt
DIRECTIONS
For this recipe, I simply use a food processor as it is easiest to make it. You can also use a staff mixer and add ingredients in the bowl.
Add all of the ingredients to the food processor and set on high for 1 minute. After that stop the processor and scrape the sides from the bowl, give a good mix with the spoon and process again for 30 seconds. Repeat it for a couple of times until it is mixed and you like the smooth texture.
If for some reason there are still pieces of chickpea left, add a spoon of oil or yoghurt and mix for an extra 30 seconds. This will smoothen the dip.
Enjoy!
The Beetroot Hummus (vegan)
This hummus requires actually exactly the same ingredients. Additionally, we will add one baked beetroot. Here goes the recipe:
INGREDIENTS
Makes around 3 portions of 150 g.
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1 can chickpeas or 250 grams cooked
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1 mid-size beetroot
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1/4 cup (60 ml) fresh lemon juice (1 large lemon)
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1-2 spoons of tahini (if you are allergic to sesame seeds, substitute it with adding extra 1-2 spoons of natural vegan yoghurt)
-
2 spoons of natural vegan yoghurt (just to get the smooth texture)
-
1 garlic clove
-
1 tablespoon of olive oil (or any other mild vegetable oil if you are allergic to it, I use sometimes Walnut or Avocado oil)
-
1/2 teaspoon ground cumin
-
Pinch of salt
DIRECTIONS
Before you start preparing your ingredients, preheat the oven to 200 C°. Begin with cutting into smaller pieces one beetroot on the cutting board. Take a baking sheet and place the baking paper on top.
Transfer the pieces of beetroot on to the baking sheet and put it in the oven for roasting for about 30 min. For this recipe, I simply use a food processor as it is easiest to make it. You can also use a staff mixer and add ingredients in the bowl. Once the beetroot is roasted, add all of the ingredients to the food processor and set on high for 1 minute.
After that stop the processor and scrape the sides from the bowl, give a good mix with the spoon and process again for 30 seconds. Repeat it for a couple of times until it is mixed and you like the smooth texture.
If for some reason there are still pieces of chickpea left, add a spoon of oil or yoghurt and mix for an extra 30 seconds. This will smoothen the dip.
Enjoy!
Check out the food processor I use in my kitchen: