Dips et Spreads
Comments 2

The Hummus’ Dance – Three Delicious Ways

I sincerely do not think there’s something better than a freshly made hummus. And I feel like eating it kind of all the time! More seriously, hummus is actually my “to-go” food whenever not in the mood to cook something complicated, or receiving friends over or organising some kind of dinner party. I love it and could eat it by the bucket load, especially since it’s very creamy, filling and that you can pair it with almost everything. On a lazy evening, I would probably with greens, veggies, rye bread or quinoa, so that I can be sure to have some kind of protein intake.

I’ve playing round with hummus recipes, as I wanted to offer a few other types than the plain one, and those really are my favourites. For a little sweetness, I would definitely go for the carrot one. If you like it to be a little spicy, the beetroot one is the one to choose. And if you like it savoury and very tasty, well prepare the sundried tomato one…it’s to die for! If you ever think about other flavours, be sure to try them, I am sure it’s going to come out great…it’s hard for a hummus recipe not to be good anyway! And excuse me for the “not that bright pink” beetroot hummus but my beet was not that good actually. I am sure you had that feeling once when opening a pomegranate and noticing that its grains are translucent and not bright red…well kind of the same here!

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And last but not least, I have a few updates and delightful news for you! Not only did I reached 1K followers on Instagram, which I am more than grateful for, but I am proud to announce that I’ll now be teaching in a new Yoga Studio, O2 Yoga – Breathe Life! I am so excited about all those stuff that my feet actually are nearly touching the floor…happiness feels good, and I really hope that you can experience it daily ❤

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Carrot Hummus

Portions: 8 servings

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients

  • 500g of cooked chickpeas, rinced
  • 5 carrots, peeled and cut
  • 2 heaped tbsp of tahini
  • 4 tbsp of olive oil
  • 6 tbsp of water
  • Juice of half a lemon
  • 1 tsp of paprika
  • 2 tsp of cumin
  • 2 tbsp of fresh or dried thyme
  • 1 tsp of chilli powder
  • Salt & pepper

Method

(1) Start by placing the carrot pieces in a steamer and steam until tender and soft.

(2) In a food processor or mixer, add the chickpeas and pulse until nicely crushed. Add the remaining ingredients (tahini, olive oil, water, lemon juice, spices, herbs, salt and pepper) and mix until smooth and creamy.

(3) When cooked, add the carrots to the hummus and blend again, until nice and creamy.

(4) Place in a large bowl, swirl it round, pour some olive oil and sea salt over, and serve!

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Roasted Beet Hummus

Portions: 8 servings

Preparation time: 20 minutes

Cooking time: 60 minutes

Ingredients

  • 500g of cooked chickpeas
  • 1 beet, washed
  • 2 heaped tbsp of tahini
  • 4 tbsp of olive oil
  • 6 tbsp of water
  • Juice of half a lemon
  • 2 tsp of cumin
  • 1 tsp of dry garlic
  • 2 – 3 tsp of chilli powder
  • Salt & pepper

Method

(1) Start by preheating your oven to 180°C. Scrub and rinse the beet, oil it with olive oil and then wrap aluminium foil round it. Place in the oven and bake for about a hour or until a knife inserted in the centre falls easily.

(2) When baked, wait until it cools down a bit, peel and place in a food processor. Blend until smooth.

(3) Add the chickpeas and pulse until nicely crushed. Add the remaining ingredients (tahini, olive oil, water, lemon juice, spices, herbs, salt and pepper) and mix until smooth and creamy.

(4) Place in a large bowl, swirl it round, pour some olive oil and sea salt over, and serve!

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Sun-dried Tomato Hummus

Portions: 8 servings

Preparation time: 20 minutes 

Ingredients

  • 500g of cooked chickpeas
  • 10 – 12 sundried tomatoes
  • 2 heaped tbsp of tahini
  • 4 tbsp of olive oil
  • 6 tbsp of water
  • Juice of half a lemon
  • 1 ½ tbsp of tomato paste
  • 2 tsp of paprika
  • 2 tsp of cumin
  • 1 tsp of chilli powder
  • Salt & pepper

Method

(1) In a food processor or mixer, add the chickpeas and pulse until nicely crushed. Add the remaining ingredients (tahini, olive oil, water, lemon juice, spices, herbs, salt and pepper) and mix until smooth and creamy.

(2) Parachute the sundried tomatoes and tomato paste in the end, blending quite a while to make sure it’s nicely mixed and incorporated. You’re aiming for a nice and creamy consistency.

(3) Place in a large bowl, swirl it round, pour some olive oil and sea salt over, and serve!

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2 Comments

  1. I needed to thank you for this fantastic read!!
    I undoubtedly appreciating every little bit of it I
    have you bookmarked to take a look at new stuff you post.

    Like

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