This entry is a premiere – it’s the first savoury recipe I’m sharing with you here! I can’t remember when I had Hummus the first time, but it was love at first sight. Since then, whenever I’m in Arabian restaurants, I have to order an extra portion of Hummus as I just can’t get enough. Making it at home is so easy and quick! Once the basic recipe is made, you can add all kind of ingredients, herbs and spices. Adding avocado, beet root and roasted red pepper just happen to be my favourites. Another note – although I’m loving pita bread, I think Hummus is also tasting great with a healthier whole grain version. As it is no secret, we Germans love our bread. For breakfast, for lunch, for dinner – basically all day long. I like having fresh one from a bakery next door and for all people living in Hamburg I can recommend the bakery Junge which is having a great selection of vegan bread like the Hanseaten bread you can see on my pics. Its a rye bread with lots of sunflower seeds and keeps fresh a couple of days which is a good sign of high quality, traditional baking. By the way, the baking powder in the hummus is kind of a ‘secret’ ingredient, don’t miss adding it, it makes the consistency so creamy!
Hummus basic recipe:
- 200 g canned chickpeas
- 5 tbsp olive oil
- 1 1/2 tbsp fresh lemon juice
- 2 tsp tahini paste
- 1 tsp cumin
- 1 garlic clove
- 1 tsp baking powder
- bit water
Mix all in a food blender.
For the avocado hummus add two small ripe avocados and blend them with the basic recipe. Add pepper and coriander for more taste.
For the beet root hummus, roast two beet in tin foil for 1 hour at 200 degrees until soft and tender. Peel the skin, let it cool down and chop into chunks and blend wit the basic recipe.
For the roasted pepper hummus, roast two red peppers in tin foil for 1 hour at 200 degrees until soft and tender, remove the skin and also blend with the basic recipe. Add a pinch of chili powder when you like it spicy.
In cooperation with http://www.jb.de.