A Trio of Hummus
Hummus, the yummy, creamy dip from the Middle East is always a welcomed dish. As you know, the best one is the home-made one, hence I have prepared a trio! All of them are uncomplicated in their preparation and bring color to each table. At home or for a party, this vegan trio is always a winner!
Ingredients
Basic recipe with the white (not black) chickpeas for the beetroot with mint and the carrot with turmeric hummus
- 200 g chickpeas, white results in about 400 g cooked chickpeas
- 70 g Tahini
- 3 garlic cloves
- 3 tsp cumin seeds crush in a mortar
- 5 Tbsp lemon juice freshly juiced
- 8 Tbsp olive oil
- 10 Tbsp water
Additionally for the beetrot with mint hummus
- 1/2 of the white chickpeas
- 2 raw beetrot, small ones about 110 gramm
- 10 g mint leaves finely chopped
Additionally for the carrot with turmeric hummus
- 1/2 of the white chickpeas
- 1 Tbsp olive oil
- 2 small spring onions approx. 60 g, cut in small rings
- 1 piece root of turmeric approx. 5 g (about thumb width), finely grated
- 1 carrot approx. 100 g, finely grated
- 3 Tbsp water
- 3 tsp black pepper
- 3 tsp Za’atar
Black chickpea with seaweed hummus
- 200 g black chickpeas
- 35 g Tahini
- 1-2 gloves of garlic
- 1 tsp cumin seeds crush in a mortar
- 2-3 Tbsp lemon juice freshly juiced
- 4 Tbsp olive oil
- 4 Tbsp water
- 2 tsp lemon zest
- 1 tsp roasted sesame oil
- approx. 1/2 tsp seaweed salt oder seaweed flakes to taste
Instructions
- Soak the light and, if you want to prepare all 3 hummus variants, the black chickpeas separately in large bowls covered with plenty of water overnight or for at least 8 hours.
- After the soaking time, boil the well-rinsed chickpeas in two separate, large saucepans in plenty of water for at least 90 minutes. Drain off the cooking water or save for aquafaba (see tips).
- Beetroot hummus: At the same time, cook the beetroot in plenty of water for 1 hour, then peel.
- For the white chickpea base, put the cooked and slightly cooled chickpeas in a food processor (alternatively hand blender). Add all the remaining ingredients for the base and puree until smooth. If necessary, scrape the hummus off the sides of the food processor and puree again (add a little more water depending on the desired consistency). Take out half of the white chickpea base and set aside.
- For the carrot with turmeric hummus, cut the spring onions into fine rings, finely grate the carrot and turmeric. Heat the olive oil in a coated pan. Fry the spring onion rings in it for 1 minute, then add the grated turmeric root and the finely grated carrot and fry for 1 minute. Put the contents of the pan, 3 tablespoons of water and the za'atar in the food processor (alternatively hand blender) to half of the light base. Mix again and season with black pepper, salt and, if necessary, a little lemon juice and pour into a bowl.
- For the beetroot with mint hummus, place the second half of the white chickpea base in the food processor and puree with the peeled, cooked beetroot. Add the chopped peppermint leaves and mix well. Season with pepper, salt and a little lemon juice if necessary and pour into a bowl.
- For the black seaweed hummus, put the cooked black chickpeas and the remaining ingredients in a food processor (alternatively hand blender) and puree finely. If necessary, scrape the hummus from the sides of the food processor after 2 minutes and puree again (add a little more water depending on the desired consistency). Season with a little more seaweed salt or seaweed flakes, pepper, salt and, if necessary, a little more lemon juice. Pour into a bowl.
- Arrange your hummis beautifully and decorate with e.g. fresh parsley, coriander, chives, mint or pomegranate seeds. Serve together with (pita) bread, crackers, vegetable sticks etc.
Notes
Don't waste tip: the cooking water of the chickpeas is called aquafaba. This can be whipped like egg white and is therefore an ideal plant-based substitute for beaten egg whites. If the chickpea cooking water is still too runny and therefore not concentrated enough, let it boil down uncovered until the liquid reaches a slightly gel-like consistency. Let it cool down and you can use it as aquafaba for e.g. vegan mousse au chocolat or meringue.
Tried this recipe?Let us know how it was!