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In many Oriental countries, this dip made of pureed chickpeas and sesame paste is considered a national dish and has also become an integral part of international cuisine. Hummus not only tastes great but it is also high in protein and fibre. What's more, it is very easy to make at home. There are little tricks for getting it wonderfully creamy. Here's a recipe for classic hummus and two variations with beetroot and avocado.
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
How it's done
Place the chickpeas in a bowl, cover with cold water, leave to stand for approx. 12 hrs. or overnight. Drain the chickpeas, cook in boiling water for approx. 30 mins. until soft, drain, rinse with cold water.
Puree the chickpeas finely with lemon juice, water, tahina, cumin, salt and pepper. Serve the hummus and drizzle with olive oil. Sprinkle with paprika, parsley and pomegranate seeds.
|Tip:||To make other types of hummus, puree 100 g avocado or 100 g cooked beetroot with chickpeas and remaining ingredients.|
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