Hummus 3 ways
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Ingredients
- BEETROOT HUMMUS
- 1 can of cooked chickpeas
- 2 cloves of garlic
- 1 cooked beetroot
- juice of ½ lemon
- 2 tablespoons of tahini or sesame paste
- 50 g extra virgin olive oil
- 1 pinch of salt and spices to taste
- ROASTED PUMPKIN HUMMUS
- 1 can of cooked chickpeas
- 2 cloves of garlic
- ½ roasted pumpkin
- 1 tablespoon of mustard seeds
- juice of ½ lemon
- 2 tablespoons of tahini or sesame paste
- 50 g extra virgin olive oil
- 1 pinch of salt and spices to taste
- AVOCADO AND BLACK OLIVES HUMMUS
- 1 can of cooked chickpeas
- 2 cloves of garlic
- 1 chopped avocado
- 6-8 black olives
- juice of ½ lemon
- 2 tablespoons of tahini or sesame paste
- 50 g extra virgin olive oil
- 1 pinch of salt and spices to taste
preparation
-
1.
The recipe is the same in all three cases.
Add the ingredients to a food processor and blend until a puree texture is achieved.
-
2.
Serve in individual bowls with some toasted sesame seeds and a drizzle of olive oil.