- Chickpeas425g (drained and rinsed – reserve chickpea juice)
- Extra Virgin Olive Oil3 tablespoons
- Tahini3 tablespoons
- Lemon Juice2 tablespoons
- Garlic1 clove (minced)
- Salt½ teaspoon
- Pepper¼ teaspoon
- Traditional Hummus
- Roasted Beetroot1 small
- Lemon Zest1 teaspoon
- Traditional Hummus
- Avocados2 ripe (peeled)
- Cumina pinch
- Coriander Powdera pinch
Hailing from the Middle East, hummus, a tangy vegan dip is a delicacy loved by most. A cracker dipped in this goodness is divine!
When it comes to healthy snacks, a bowl of carrots and celery with a side of hummus is the best option. It’s delicious yet easy on the digestive system due to the fibrous content making your intestines work well. Hummus is known for the taste but let us introduce you to the number of benefits it provides to our body. This creamy chickpea with olive oil drizzled all over is packaged with various feel-good vitamins such as magnesium, calcium, phosphate, zinc and proteins. It boosts stamina levels, is low in fat, high in protein and provides constant energy while controlling blood sugar levels.
Have we got you craving already? Food Crowd brings you a variety of hummus recipes for everyone’s taste.
In a food processor, add the base ingredients and give it a good mix. Add it blends, keep adding a dash of chickpea juice if needed for a smooth and creamy texture. Plate it out in your favorite bowl, sprinkle a dash of paprika, drizzle olive oil, add some olives and crackers on the side. To enjoy it at most, let the hummus cool in the fridge for an hour before eating.
Roast the beetroot and keep it aside. Once your beet is cool, peel it and cut it. Add it to the food processor along with the traditional hummus. Keep blending the mixture until only small bits remain. Pour some lemon juice for that creamy texture. Add a bit of olive oil while it blends. Adjust the seasonings as per your liking. Refrigerate the hummus and serve chilled with bread or as a side dish to a shawarma plate.
To the food processor, add the avocados, garlic, tahini, lime juice, salt, cumin, ground coriander and ¼ cup of the reserved chickpea liquid along with your traditional hummus. Blend for 1 minute until completely combined. Then, add the chickpeas to the mixture. Blend on high speed for 1 minute, stop the processor, take the lid off, and scrape down the sides, lick the excess, YUM! Put the lid back on and blend for another full minute. The mixture should be thick and creamy. Before serving, drizzle a generous amount of quality extra virgin olive oil.
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