Hummus Recipe 2 Ways
Ingredients
Ingredients Hummus with Roasted Peppers
- 250 g boiled chickpeas
- 2-3 capsicum peppers
- 85 g tahini
- 40 ml lemon juice
- 10 ml olive oil
- 1 tbsp cumin
- 30 ml cold water
- salt and pepper
Ingredients Hummus with Spinach
- 250 g boiled chickpeas
- 1 large handful of raw spinach
- 85 g tahini
- 40 ml lemon juice
- 10 ml olive oil
- 1 tbsp cumin
- 50 ml cold water
- salt and pepper
Instructions
Preparation
- Soak the chickpeas one night in advance. After about 10-12 hours, drain the water in which the chickpeas were hydrated. Then add it to a large pot with fresh water. The water should cover the chickpeas with a few fingers. Boil for 30-40 minutes. I change the water when I boil the beans. I noticed that it is better for the stomach.
- Change the water and cook again for 30-40 minutes. I noticed that the cooking time of chickpeas differs and depends on the type of chickpeas used. Whether it is organic or not, big or small grain, etc. After boiling, I remove the chickpea shells, which are quite fibrous. They come out very quickly but it really is a patient Chinese job. If you don't have time, you can leave the shells.
- Add the chickpeas to the blender along with the other ingredients.
- Mix until you get a creamy paste. I tried to prepare the hummus in both the food processor and the blender. If you want hummus with a texture like the one served at the restaurant, then I recommend using a high-performance blender. I'm using Froothie!
Tried this recipe?Let us know how it was!
