DIFFERENT VARIANTS OF HUMMUS

PREPARATION

I grew up eating classic hummus on pita bread and always loved it. It was only a matter of time before I started inventing new variations with other ingredients that I like to eat. Enjoy the classic and the variations as a spread, dip or filling in the pita sandwich.

Preparation:

Classic Hummus: In a blender, process the chickpeas, tahini, lemon juice, olive oil, salt and the finely chopped garlic into a paste. While the machine is running, slowly add the water. Continue stirring until smooth and season to taste.

Hummus with sweet potatoes: Preheat the oven to 210°C. Cut the sweet potato into 2 cm thick slices and toss them in a bowl with 2-3 tablespoons olive oil, the chopped garlic and the sea salt. Roast the sweet potatoes in the preheated oven until tender and slightly brown, about 20 minutes. In a blender, process the baked sweet potatoes, tahini, lemon juice, ½ tsp salt, and olive oil into a paste. Continue stirring until smooth and season to taste.

Black bean hummus: In a blender, process the black beans, sundried tomatoes, chili, olive oil, lime juice, cumin, salt and garlic into a paste. Continue stirring until smooth and season to taste.

The KitchenAid Artisan Food Processor with multi-purpose blade is suitable for preparing the recipe.

INFORMATION

For about 500 g of each hummus variation

INGREDIENTS

Classic hummus
approx. 240 g cooked chickpeas (about 100 g dry chickpeas)
250g tahini
juice of 2 lemons
2 tbsp olive oil
1 tsp salt
1 clove of garlic
125 ml water
Hummus with roasted sweet potatoes
1 sweet potato, cut into thick slices
2-3 tbsp olive oil
2 garlic cloves, finely chopped
sea-salt
200 grams of tahini
juice of 1 lemon
½ tsp salt
1 tbsp olive oil
Black bean hummus
400g cooked black beans (about 200g dry black beans)
80 g sun-dried tomatoes in olive oil
1 dried chilli or more to taste
2 tbsp olive oil
juice of 1 lime
1 tsp ground cumin
salt to taste
1 clove of garlic