Tasty trio of hummus

Name: Tasty trio of hummus
Prep time: 90 min
Total time: 150 min
Yield: 24
Ingredients: 250 g carrots; 6 tins chickpeas; 6 tbsp tahini; 12 tbsp olive oil; 3 dl water; 1 ½ lemons; 2 tbsp thyme leaves; 3 tsp paprika; 6 tsp ground cumin; 4 tsp chilli powder; salt and pepper to taste; a little olive oil; a little sea salt; 250 g raw beetroots; 2 tsp olive oil; 1 tsp garlic powder; 10 dried tomatoes; 1 ½ tsp tomato puree

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@bettybossi.ch

Carrot hummus (for 8 portions)

250 g carrots, in pieces

2 tins chickpeas (approx. 240 g each), drained

2 tbsp tahini

4 tbsp olive oil

1 dl water

½ lemons, use only the juice

2 tbsp thyme leaves

1 tsp paprika

2 tsp ground cumin

1 tsp chilli powder

salt and pepper to taste

a little olive oil

a little sea salt

Roasted beetroot hummus (for 8 portions)

250 g raw beetroots (approx. 1 piece)

2 tsp olive oil

2 tins chickpeas (approx. 240 g each), drained

2 tbsp tahini

4 tbsp olive oil

1 dl water

½ lemons, use only the juice

2 tsp ground cumin

1 tsp garlic powder

2 tsp chilli powder

salt and pepper to taste

a little olive oil

a little sea salt

Hummus with dried tomatoes (for 8 portions)

2 tins chickpeas (approx. 240 g each), drained

10 dried tomatoes

2 tbsp tahini

4 tbsp olive oil

1 dl water

½ lemons, use only the juice

1 ½ tsp tomato puree

2 tsp paprika

2 tsp ground cumin

1 tsp 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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«Tasty trio of hummus»

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