Basic Recipes

9 times protein strong hummus

It’s been awhile since I’ve tried Hummus for the first time. But the addiction is still present.
Nowadays it is a widely used spread, easy to make and much better in taste when you make it yourself instead of the ready-to-use containers of the supermarket.
If you really want a smooth hummus; buy dried chickpeas and rinse & soak for at least a day and night in the fridge. Then remove the skin by hand before using. It takes a bit more time, but you will definitely taste the difference!
Below is a collection of improvised recipes and recipes that I have found and made my own through the years. All doable with or without chickpeas in skin. Trust me, in periods of binge eating, the most (special?) ideas are created. Did anyone say blueberry or peanut butter hummus..? Yes, great for the summer! Enjoy.


Classic Hummus

Ingredients:IMG_0131
⁃ 1 jar of chickpeas (400g), drained
⁃ 2 tbsp tahini
⁃ 1 garlic clove (or 2 if you like garlic a lot, like I do)
⁃ 3-4 tbsp olive oil
⁃ 2 tbsp lemon juice
⁃ Coriander or Parsley (optional)
⁃ Paprika or Cayenne Pepper (optional)
⁃ Salt and pepper to taste

Extra needed: sieve, high speed blender or foodprocessor

Directions:
Rinse the Chickpeas in cold water. Rinse well, especially when they come from a can! Put the chickpeas in a blender with good engine, or in a food processor (a food processor works way better then a blender). Turn and mix. Add the tahini, garlic and lemon juice and mix again. While running the foodprocessor (or blender) add the optional spices. Finally, add the olive oil. Pour in slowly and blend into a smooth hummus. If to dry, add a bit more olive oil or water.


Sun-dried tomato Hummus

Ingredients:IMG_0068
⁃ 1 jar of chickpeas (400g), drained
⁃ 1 garlic clove
⁃ 2-3 tbsp olive oil
⁃ 4 tbsp sun-dried tomatoes in oil
⁃ 2 tbsp lemon juice
⁃ 2 tbsp parsley
⁃ Salt and pepper to taste

Extra needed: sieve, high speed blender or foodprocessor

Directions:
Puree all ingredients in a food processor and blend until smooth. Taste the flavour in between, and add more water or oil if you find the hummus too dry or thick.


Spicy roasted red peppers Hummus

Ingredients:
⁃ 1 jar of chickpeas (400g), drained
⁃ 3-4 tsp tahini
⁃ 1 garlic clove
⁃ 100 g roasted red peppers from a jar
⁃ 3 tbsp lemon juice
⁃ 1/2 ground cumin
⁃ 1/2 tsp Cayenne Pepper
⁃ Parseley (optional)
⁃ olive oil (add till smoothen)
⁃ Salt and pepper to taste

Extra needed: sieve, high speed blender or foodprocessor

Directions:
Puree all ingredients in a food processor and blend until smooth. Taste the flavour in between, and add more water or oil if you find the hummus too dry or thick.


Beetroot Hummus

Ingredients:IMG_0245
⁃ 1 jar of chickpeas (400g), drained
⁃ 5-6 pre-cooked beets
⁃ 2 tbsp tahini
⁃ 3 garlic cloves
⁃ 1-2 tbsp olive oil
⁃ 4 tbsp lemon juice
⁃ Cumin (to taste)*
⁃ Salt and pepper to taste
*if you don’t have any cumin, add some cayenne pepper, Italian herbs and rosemary. Oddly enough it makes a great combo!

Extra needed: sieve, high speed blender or foodprocessor

Directions:
Cut the beets into pieces.
Puree all ingredients in a food processor and blend until smooth. Taste the flavour in between, and add more water or oil if you find the hummus too dry or thick.


Pumpkin Hummus

Ingredients:
⁃ 1/2 pumpkin (+/- 500 grams including peel IMG_0140
⁃ 3 tbsp tahini
⁃ 3 garlic clove
⁃ 3-4 tbsp olive oil
⁃ 1 tbsp lemon juice
⁃ Coriander (optional)
⁃ a pinch of cumin
⁃ Paprika or Cayenne Pepper (optional)
⁃ Salt and pepper to taste
⁃ olive oil

Extra needed: oven, baking dish, sieve, high speed blender or foodprocessor

Directions:
Preheat the oven to 200℃ (400℉).
Remove seeds from the pumpkin. Cut the pumpkin into large chunks (no need to peel the pumpkin). Drizzle with olive oil and grill 45-50 minutes in the oven.
Then let the pumpkin cool slightly, and cut into small pieces. Add to the food processor and blend until smooth.
Add the rest of the ingredients, and blend again until smooth. Taste the flavour in between, and add more water or oil if you find the hummus too dry or thick.


Peanut butter Hummus

Ingredients:
⁃ 1 jar of chickpeas (400g), drained
⁃ 4-5 tbsp peanut butter
⁃ 240 ml (1/4 cup) warm water
⁃ 1 garlic clove
⁃ 2 tbsp olive oil
⁃ 3 tbsp lemon juice
⁃ Coriander (optional)
⁃ Paprika or Cayenne Pepper (optional)
⁃ Salt to taste

Extra needed: sieve, high speed blender or foodprocessor

Directions:
Puree all ingredients in a food processor and blend until smooth. Taste the flavour in between, and add more water or oil if you find the hummus too dry or thick.


Mango Hummus

Ingredients:
⁃ 1 jar of chickpeas (400g), drained
⁃ 60 g (1/3 cup) tahini
⁃ 1 mango
⁃ 2-3 tbsp olive oil
⁃ 1 garlic glove
⁃ 2 tbsp lemon juice
⁃ 1 tsp sambal/tabasco/cayenne pepper (add more if you prefer spicier) IMG_0128
⁃ Curry powder to taste
⁃ Salt and pepper to tast

Extra needed: sieve, high speed blender or foodprocessor.

Directions:
Puree all ingredients in a food processor and blend until smooth. Taste the flavour in between, and add more water or coconut milk if you find the hummus too dry or thick.


Coconut Hummus

Ingredients:
⁃ 1 jar of chickpeas (400g), drained
⁃ 2 tsp tahini
⁃ 2 garlic clove
⁃ 1 tbsp olive oil
⁃ 3 tbsp lime juice
⁃ 1-2 tbs red curry paste (if you prefer spicier add more)
⁃ 60 ml (1/4 cup) full fat coconut milk (+ extra to thin if necessary)
⁃ Salt and pepper to taste

Extra needed: sieve, high speed blender or foodprocessor

Directions:
Puree all ingredients in a food processor and blend until smooth. Taste the flavour in between, and add more water or coconut milk if you find the hummus too dry or thick.


Blueberry HummusIMG_0089

Ingredients:
⁃ 1 jar of chickpeas (400g), drained
⁃ 400 g (2 cups) blueberries
⁃ 2 tbsp lemon juice
⁃ Salt and pepper to taste

Extra needed: sieve, high speed blender or foodprocessor

Directions:
Puree all ingredients in a food processor and blend until smooth.


 

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