Different Types of Hummus

Different Types of Hummus

It's nothing personal, I think we've all gone through that feeling of fear at those dinners where "everyone brings something." If it’s not well organize, probably the host will end up with enough food to survive for several years!

Your next ludic-festive encounter will be safe from food scraps with one of these delicious hummus recipes, surely it will be the first thing to be finished.

There are a thousand different ways you can eat hummus: as a side, a salad dressing, a sandwich spread, in pizzas or even adding some to your favorite pasta or rice recipes to make them creamier.

Here some original recipes which I strongly recommend to serve with pita chips or fresh veggies.

ARTICHOKE HUMMUS

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INGREDIENTS

1 small pot of cooked chickpeas (about 230g)

8 canned artichoke hearts

1 glass of water (about 200 ml)

1.5 tbsp of tahini

1 tbsp of extra virgin olive oil

The juice of 1/2 lemon

Sea salt to taste (optional)

LET’S DO IT

1.     Rinse the chickpeas well and let drain a little.

2.     Put the chickpeas, artichokes, tahini, lemon juice, oil and salt in a big vase for the mixer. Add half a glass of water and the reserve the rest.

3.     Grind everything with the blender or food processor. You'll have a pretty rough dough. From here, gradually add the remaining water, while beating, until you have a more or less fine consistency.

4.     Put it in a bowl with a little chive (fresh or dry) and a generous splash of extra virgin olive oil. You can decorate with pieces of artichoke.

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WHITE BEAN PUMPKIN HUMMUS

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INGREDIENTS

2 cups (230 g) of chopped raw pumpkin

425 g of cooked cannellini beans

1 tbsp tahini

1 tsp ground cumin

1 tsp sweet paprika

3 tbsp extra virgin olive oil

The juice of 1 lemon

Sea salt to taste (optional)

LET’S DO IT

1.     Combine all the ingredients in the blender or food processor. 

2.     Put it in a bowl and garnished with some pine nuts and basil leaves (optional)

3.     Easy peasy!

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OLIVE HUMMUS

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INGREDIENTS

400 g pitted olives (plus more for garnish)

400 g cooked chickpeas

2-3 tbsp tahini

3 tbsp olive oil

1/2 cup (120 ml) water

Sea salt to taste (optional)

LET’S DO IT

1.     Combine all the ingredients in the blender or food processor. 

2.     Put it in a bowl and garnished with some olives and a generous splash of extra olive oil.

3.     Enjoy!

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SUN DRIED TOMATO BASIL HUMMUS

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INGREDIENTS

400 g cooked chickpeas

1/3 cup sun dried tomatoes in olive oil (about 8, plus more for garnish)

2 tbsp olive oil from sun dried tomato jar

3 tbsp fresh lemon juice

2 tbsp tahini

2 tbsp chopped fresh basil, plus more for garnish

Sea salt to taste (optional)

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LET'S DO IT

1.     Rinse the chickpeas well and let drain a little.

2.     Put the chickpeas along with the sun-dried tomatoes, oil from jar, lemon juice, tahini, and salt in a big vase for the mixer and blend. Add 2 tbsp of the liquid from chickpea and keep blending.

3.     Add basil and mix everything one more time.

4.     Serve topped with more olive oil from sun dried tomato jar, additional fresh basil and finely chopped sun dried tomatoes.

5.     Enjoy!