When it starts to get warm we tend to stop eating beans and legumes because they feel heavy to digest. We are used to eat them mostly in winter time in soups, stews and hot dishes, but there are great alternatives to inlude them in our summery diet.
It is actually recommended to do it as they are a great source of fibre and vegetable protein and also have a fair amount of iron and folic acid, essential in our diet.
The hummus is an arab dish very popular in Middle East countries as Lebanon, Turkey, Greece, Syria, Armenia… with the following basic ingredients: cooked mashed chickpeas, sesamepaste (tahini), lemon juice and salt, and served with a drizzle of olive oil and pita bread.
These are two diferent varieties of hummus that we make using the classic recipe.Very convenient as a healthy and light snack served with some crudités like carrot and cucumber sticks…apart from chearing up your table with some colour and freshness.
We start making the basic recipe and then we split in two (or three if you want the classic version as well) and you just need to add the other ingredients to make this yummy colourful spinach and beetroot hummus duet, as you will see down below…
INGREDIENTS:
Classic hummus:
- 400 gr. cooked, drained chickpeas
- 1 lemon, squeezed
- 2 garlic cloves, peeled
- 2 tbsp. tahini (sesame paste)
- 4 tbsp. extra virgin olive oil
- Cumin and smoked paprika (sweet and spicy)
- Salt and ground black pepper
- Water
Spinach hummus:
- 1 bunch of spinach leaves
- 4-5 mint leaves
Beetroot hummus:
- 1/2 beetroot, cooked and some of its juice
- Ground nutmeg and star anise
PREPARATION:
- We start making the classic hummus. Use a blender or food processor to blend the chickpeas along with the lemon juice, garlic, tahini and spices: salt and pepper, cumin and smoked paprika to taste, until you get a creamy texture with no lumps. Add a bit of water if it is too thick or dry.
- Taste and add lemon juice, salt and spices if needed.
- Add the olive oil gradually while you are blending it.
Spinach hummus:
- Take half of the classic hummus and add the spinach leaves and the mint.
- Blend it all well until it gets creamy and even.
- Drizzle some extra virgin olive oil and sprinkle some sesame seeds.
Beetroot hummus:
- Take the rest of the classic hummus, add the beetroot and a pinch of nutmeg and star anise.
- Blend well until you get a creamy texture.
- Taste and add more spices and salt to taste.
- Drizzle some extra virgin olive oil and sprinkle some sesame seeds.
No comments:
Post a Comment