Hummus is a recipe that originates in the Middle East and is consumed on flatbreads or unleavened bread. It is a sauce made from chickpea paste and sesame paste, tahini, flavored with olive oil, lemon juice, garlic, paprika, cumin seeds, and chopped parsley. Also try the cannellini bean and almond cream.
In Mediterranean cuisine, hummus can be used to dress cooked vegetables or can replace the classic crudités with raw vegetables. In this recipe, you can make it in three colors to brighten up the everyday table, and then spread it on flatbreads, crackers, or boiled potatoes. It is prepared in just a few minutes, can be stored for a few days in the refrigerator, and is a real delight.
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: No cooking
- Cuisine: Middle Eastern
Ingredients
- 14 oz cooked, boiled chickpeas (1 can)
- 1/2 lemon juice
- Half tablespoon tahini (or 2 teaspoons of sesame seeds)
- 1 tablespoon olive oil
- to taste garlic powder – salt – parsley – sweet paprika
Steps
1 – Drain the chickpeas, without discarding the water, and put them together with the other ingredients in the blender glass (or hand blender). A pinch of garlic powder, a pinch of salt, a pinch of paprika, a handful of fresh parsley, according to your taste.
2 – Blend everything together for a few seconds with a finger of chickpea water, depending on the thicker or more liquid consistency you prefer. Taste, adjust the salt, and the hummus is ready.
To color the Hummus:
PURPLE = Add cooked beet juice or beet powder
GREEN = Peas or spinach, or spinach powder
YELLOW = Pumpkin or carrots or turmeric powder.
