Recipes Soups & Salads Vegan

Classic Hummus

A new family favourite recipe since recently is the classic hummus. We love to enjoy it spread on a freshly baked sourdough bread during a busy Saturday brunch. Or during dinner, lingering in the garden with a platter full of veggies and a glass of wine.

As a dedicated vegan our daughter loves it even more. She uses hummus as a pasta sauce, hummus in a tacos wrap, hummus in a salad bawl…

Originally, we have started buying different tastes from the local shop. But since we have learned how easy it is to make, now we prefer to prepare hummus every week at home. The quality is better and we could always diversify the taste – classic hummus, roasted paprika and dry tomato, carrot, beetroot, sweet potato curry flavour… Happy rainbow tastes and colours accompanying variety of dishes.

The recipes below showcase two family favourites – a classic hummus and a roasted paprika & dry tomatoes hummus. Served as a dip sauce with a food sharing platter of olives, nuts, cheese, hum, tomatoes, orange and purple carrots the taste is absolutely divine.

Ingredients

Classic Hummus

  • 1 can (325 g) chickpeas, rinsed
  • 1 clove garlic
  • 2 tablespoons tahini sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin.
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil

Roasted Paprika & Dry Tomato Hummus

  • 2 canned roasted bell peppers, seeded and quartered
  • 50g dry tomatoes
  • 1/2 can (150 g) chickpeas, rinsed
  • 1 clove garlic
  • 3 tablespoons tahini sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil

Method

1. For the Classic Hummus: Add canned chickpeas, garlic, tahini, lemon juice, smoked paprika, salt, ground cumin and smoked pepper to the bowl of a food processor. Blend until smooth. While blending, slowly add in the olive oil until hummus is creamy and smooth.
2. For the Paprika Hummus: Add canned roasted peppers, dry tomatoes, chickpeas, garlic, tahini, lemon juice, smoked paprika, salt, and pepper to the bowl of a food processor. Blend until smooth. While blending, slowly add in the olive oil until hummus is creamy and smooth.


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