Hummus is the flavorful opium of the masses... oh, it wasn’t hummus, was it? Still it’s the go-to “substance” for all vegans, but omnivores are hooked on it too! It’s great to complement crudité (raw vegetables), spread on toast or… just spoon it.
How about revisiting the classic hummus recipe with some extra ingredients like roasted peppers and herbs …? Here are our Chef Simona’s recipes.
My Classic Hummus
The first recipe of this chickpeas Middle Eastern dip, is inspired by the various versions. It’s flavor and the ratio of its ingredients vary wildly from region to region. The beauty of it is that you can make some sort of hummus with other legume too, and it cames out relatively easily.
Welcome to our Vegan Friendly Recipes collection! Happily edited and translated in English by Orsola 😀
For more check also our archive on appetibilis.net | And to access the Italian version , just click on “Collezione di ricette vegetali”
“We’ve seen that before,” you might say. I’m not inventing anything new here, but I’m a firm believer that simple things are always the best. Enjoy!
Ingredients
Please note! The info and directions provided for the recipe are indicative: the end result may vary from person to person.
350 g chickpeas (cooked and drained)
1/2 to 1 lemon juice only (it depends of the size)
1 tbsp thaini sauce
1 garlic clove
2 tbsp aquafaba (cooking water from chickpeas, or tap water)
150 ml oil (*)
a pinch of ground cumin
salt to taste
(*) About the oil – Unless otherwise specified, we use organic and cold-pressed oils like evo (olive oil) and/or sunflower seed, for cold dressings. High-oleic sunflower seed or peanut oil for frying. Choose the ones kept in dark glass bottles!
Tools
a food processor or high-powered blender
a spatula
a bowl
Directions
Place garlic, chickpeas, tahini, salt, and cumin into the food processor.
Blend until you have a coarse cream.
Add the lemon juice and slowly the oil, until you reach the right consistency, which should be thick and creamy.
If necessary, add a couple of tablespoons of water.
The hummus will keep in the refrigerator for about a week (in a airtight container).
Hummus with Roasted Peppers and Aromatic Herbs
This easy roasted red pepper hummus is creamy, smoky, sweet, with just the right amount of spicy kick. It comes together to create a flavor sensation that’s irresistible. This dip is great on its own.
Ingredients
1 jar of cooked chickpeas (about 250 g)
2 roasted and pealed red peppers (medium size)
1 tablespoon Tahini sauce
1 clove of garlic (medium-small, optional)
1/2 lemon (juice only)
Oil (*), salt, pepper, cumin to taste
(*) About the oil – Unless otherwise specified, we use organic and cold-pressed oils like evoo and/or sunflower seed, (the high-oleic type for frying). Choose the ones kept in dark glass bottle.
Directions
Place everything in a mixer and blend until well-incorporated and creamy.
Plate it, add a bit of extra oil, and
Serve it with fresh aromatic herbs, some crudités, flatbreads or chips
Buon Appetibilis!
Notes and variations on the theme
About the garlic. It’s in the recipe and yes, you need it.
For a less intense tone, remove the core from the fresh clove.
No fresh garlic? Add a bit of garlic powder.
If you don’t add any at all, no one will think less of you: it’s your hummus and you can do whatever you want with it!
“In my times as restaurateur, I had many skeptical customers (Italians tend to dislike the fresh garlic aftertaste). Yet, in the hummus case they agreed that it complemented the dish.” (Chef Simona)
What’s Tahini? It’s a sesame seed paste available in supermarket and ethnic stores. If you want to make it yourself, you’ll need a food processor or high-powered blender.
In any case, blend 100 g of sesame seeds until it forms a paste. To help the process, add a dash of water and a dash of sesame seeds oil (or vegetable oil).
While it may not reach the same level of creaminess as store-bought options, the flavor is nonetheless delightful.
Buon Appetibilis!