The hummus is a recipe from Arabic cuisine. It’s a chickpea cream served with pita bread and crudités to dip.
It’s delicious and very healthy!
If we add to the “basic” hummus other ingredients such as cooked beetroot, we will get a very colourful hummus 🙂
For the basic hummus:
350 gr. cooked chickpeas (if they are from a tin, drain and wash them with water)
2 tablespoons of tahini
½ garlic clove
½ teaspoon of cumin powder
½ teaspoon of sweet paprika powder
1 tablespoon of extra virgin olive oil
juice of ½ lemon
salt, black pepper (optional)
For beetroot and pumpkin hummus:
½ beetroot (cooked)
100 gr. (ca.) pumpkin (cooked in microwave or oven)
sweet paprika powder
sesame and pumpkin seeds
Crudités: carrots, cucumber, yellow bell pepper, endive.
Put all the ingredients for the “basic” hummus in a blender: chickpeas, tahini, garlic, olive oil, cumin, paprika, lemon juice, salt and a touch of water.
Mix it well. (It has to be creamy, we can add some more water until we get the consistency of a thick sauce.)
Season to taste (add more lemon, salt, cumin… if you think it’s needed).
Now, divide the mix in 3 parts.
- The 1st part will be the classic hummus. Serve it in a bowl with a drizzle of oil, dust of paprika and chickpeas.
- The 2nd part: put it in a blender with the cooked pumpkin and blend it. Serve it in a bowl and garnish with some pumpkin seeds.
- The 3rd part: blend it with the cooked beetroot. Serve it with some sesame seeds.
Ready to eat!
Serve your hummus trio with some crudités (sticks of carrot, cucumber, yellow pepper and endive leaves) and triangles of pita bread <Moisten the pita breads with water, toast them for a couple of minutes and cut them into 8 triangles>.
I think hummus is a perfect dish for a “finger-food” dinner.
Moreover it’s an amusing way to eat pulses and raw veggies (with all their vitamins).