Hummus is a bean-based pasty Arabian cuisine snack. Moreover, you can vary the additives to your liking: try making, for example, beet hummus or sweet hummus … with cocoa and condensed milk!
Both recipes are for 4 servings.
Let's start with the savory beetroot option.
Ingredients:
- 1 and 1/3 lemon juice;
- 235 g canned chickpeas;
- 40 ml olive oil;
- 1 small beet;
- 1 large clove of garlic (or to taste)
- salt and pepper to taste.
Preparation:
Beets should be baked or boiled until tender. I prefer the baked version: this way it turns out to be an order of magnitude tastier and healthier!
Peel the finished beets and chop into small cubes.
Send into the bowl of the food processor along with the garlic and try to chop until smooth.
Add canned chickpeas, as well as freshly squeezed lemon juice and 40 ml of olive oil. Whisk thoroughly until smooth. Season with salt and pepper.
Serve with fresh vegetables and savory crackers or breads.
The second option will delight the sweet tooth, because we will prepare hummus with a chocolate flavor!
Ingredients:
- 20 g cocoa powder;
- a pinch of cinnamon;
- 225 g chickpeas;
- 20 g sugar;
- 75 ml of condensed milk;
- 1/3 tsp vanilla extract.
Preparation:
If using canned chickpeas, simply heat them in a skillet for a few minutes to soften them. If you take dry, then keep in mind that before cooking it must be soaked and then cooked for a long time (see the instructions on the package).
Then the finished warm chickpeas should be combined with the rest of the ingredients in a blender and beat until smooth.
Serve ideally with dry biscuits or white loaf croutons and fruit.
