Hummus is an Arabic food, one of the latest discoveries in western cuisine. Despite being a traditional dish, it is only recently that this recipe has been valued as it deserves to be. There is far more to it than just mashed chickpeas and lentils.
Hummus was an unknown recipe in our country, until relatively recently. Hummus has now become popular in both restaurants and for domestic consumption. More and more supermarkets now offer this ready-made product. We will show you several hummus recipes and we encourage you to make it yourself.
Hummus is made with 4 ingredients: chickpea puree, lemon juice, tahini and olive oil. From these base ingredients we can add others to create new recipes. We will show you how to make traditional hummus and give you some more variations. You can modify this centuries old recipe to your taste.
First of all, we give you the guidelines so that you know how to make the classic hummus version. Once you know how to make this you can start to create the best hummus recipes.
Hummus is usually served in a bowl and is perfect for eating on toast, with carrot sticks or to complement a sandwich. To make a generous portion we need:
Beat cooked chickpeas until pureed. Then add the lemon juice, salt and tahini. Stir the whole mixture for several minutes until it is even. It is now ready. When serving, drizzle the oil over the top and sprinkle a little parsley.
As you can see, it is an easy and quick recipe. It is best to make a large portion, since it can be used in many dishes and it stays fresh for days in the fridge. Just cover the bowl with saran wrap to be able to enjoy this healthy recipe for days.
The recipe for hummus with red pepper is very similar to traditional hummus recipes. The only difference is that we will include 2 new ingredients: red pepper and paprika.
Follow the same steps as in the previous recipe, roast a red pepper and chop it. We mix this together with the rest of the ingredients and here you have a reddish hummus with a slight peppery flavor.
Upon serving, sprinkle a little paprika on top. Another option if you are a big paprika fan, is to include paprika in the blender. This will make it more red and flavorful. In addition to being tasty, this hummus looks great because of its bright color.
Lentil hummus is a variant of traditional hummus. For many, this recipe is not considered a proper hummus because it lacks the main ingredient, chickpeas. From a nutritional point of view, this imitation hummus is still a great source of nutrients. The lentil is a source of protein and provides iron, phosphorus and B vitamins.
The recipe is made the same way as traditional hummus, except that lentils are used instead of chickpeas. We recommend that you add less lemon. Add the lemon little by little and taste test the hummus as you go. Lentils have a strong flavor and can be acidic if there is too much lemon.
Of all the hummus recipes, this is probably the least well known. Its striking color will make an excellent adornment for any dish. Best of all, it tastes just as good as it looks.
Once again we refer to the traditional hummus recipe. The only difference is that instead of 1 pound of chickpeas we will add just half-pound. In addition the recipe will include 1 cup of cooked beets.
Once all the ingredients are mixed together, serve it in a bowl, add some mint leaves and enjoy.
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