Tasty trio of hummus

Tasty trio of hummus

Total: 2 hr 30 Min. | Active: 1 hr 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / portion: 49 kcal
, Fat: 3 g
, Carbohydrate: 4 g
, Protein: 2 g

Ingredients

24 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Carrot hummus (for 8 portions)

250g carrots, in pieces
2tins chickpeas (approx. 240 g each), drained
2tbsp tahini
4tbsp olive oil
1dl water
½ lemon, use only the juice
2tbsp thyme leaves
1tsp paprika
2tsp ground cumin
1tsp chilli powder
salt and pepper to taste
a little olive oil
a little sea salt

Roasted beetroot hummus (for 8 portions)

250g raw beetroots (approx. 1 piece)
2tsp olive oil
2tins chickpeas (approx. 240 g each), drained
2tbsp tahini
4tbsp olive oil
1dl water
½ lemon, use only the juice
2tsp ground cumin
1tsp garlic powder
2tsp chilli powder
salt and pepper to taste
a little olive oil
a little sea salt

Hummus with dried tomatoes (for 8 portions)

2tins chickpeas (approx. 240 g each), drained
10 dried tomatoes
2tbsp tahini
4tbsp olive oil
1dl water
½ lemon, use only the juice
1 ½tsp tomato puree
2tsp paprika
2tsp ground cumin
1tsp chilli powder
salt and pepper to taste
a little olive oil
a little sea salt
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How it's done

Carrot hummus (for 8 portions)

Steam the carrots in a steamer or steaming basket with a little water, drain. Puree the chickpeas in a food processor or mixer. Transfer the hummus to a bowl, top with a drizzle of olive oil and a pinch of sea salt.

Roasted beetroot hummus (for 8 portions)

Bake for approx. 1 hr. in the centre of an oven preheated to 180°C. Allow the beetroot to cool, peel and cut into pieces, puree in a food processor or mixer. Add the chickpeas, briefly puree. Transfer the hummus to a bowl, top with a drizzle of olive oil and a pinch of sea salt.

Hummus with dried tomatoes (for 8 portions)

Puree the chickpeas in a food processor or mixer. Add the tomatoes, puree until a homogeneous, creamy texture is achieved. Add the tahini, oil, water, lemon juice, tomato puree and spices, briefly puree. Transfer the hummus to a bowl, top with a drizzle of olive oil and a pinch of sea salt.

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