Make Hummus Yourself: 3 Delicious Recipes | Dennispoint Campground MD

Make hummus yourself: the basic recipe

You can always use the following basic recipe as a base and modify it if necessary.

  • You will need canned chickpeas (drained weight 265g), 100% sesame puree (120g) and juice of one lemon.
  • You will also need cumin (0.5 tsp), garlic (1-2 cloves), and salt to get the right flavor.
  • Put the chickpeas in a colander and wash them under running water. Toast the cumin in a pan and when it is cold, crush it in the mortar.
  • Mix all ingredients and run through a blender or food processor. If necessary, add a little water to obtain the desired consistency.
  • Arrange your hummus in a bowl and decorate with toppings. Whole chickpeas, sesame or olive oil are suitable for this. Powdered paprika and mint also go well together.
  • Hummus will keep in the fridge in an airtight container for about a week. You can freeze leftovers for up to six months.

tomato hummus recipe

The Mediterranean flavor of the tomatoes blends perfectly with the nutty character of the chickpeas.

  • In addition to the basic ingredients, you will need four to five sun-dried tomatoes. Choose the variant marinated in oil. You will also need a tablespoon of tomato paste.
  • Prepare the hummus according to the basic recipe. Finally, add the tomatoes and tomato paste and mix the hummus well.
  • Wait until the end to add water. The oil from the tomatoes affects the consistency of the hummus.
  • Top the hummus with chopped sun-dried tomatoes and basil.

Eggplant Hummus

Although this recipe is a bit more complicated, the result is worth it.

  • Here too, you first need all the ingredients that are included in the basic recipe. Also 2 aubergines and 1 teaspoon of mild curry powder.
  • Cut the aubergines in half lengthwise and score the cut surfaces crosswise. The depth of cut should be about a centimeter.
  • Line a baking sheet with parchment paper and place the eggplants cut side up. Rub the cut surface with olive oil and place two cloves of garlic on the tray.
  • Roast the aubergines in the hot oven for about 30 minutes until tender. Let the vegetables cool down and scoop out the pulp with a spoon. Mix the pulp with the other ingredients.

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