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Trio of hummus – the recipe from Cuoche ma buon


Hummus is a tasty spread with a very particular flavour: delicate and aromatic due to the presence of chickpeas and tahini, but also slightly sour due to the addition of lemon juice which gives the right balance to this recipe. It is typical of the Middle East and is usually used as an appetizer or aperitif. Spread on a slice of bread, used as a salad dressing or accompanied with raw vegetables instead of the classic dip. To obtain a compact and perfect hummus to be spread, we recommend a quick and easy method to make in the blender.


Scope appetizer, aperitif

Hummus giallo

  • 400 g cooked chickpeas boiled
  • chickpea cooking water to taste
  • 1/2 teaspoon sale
  • 1/2 lemon juice
  • 1/2 teaspoon turmeric powder
  • 3 spoons extra virgin olive oil
  • 18 g blessed 1 scant tablespoon
  • 1/2 clove garlic
  • red peppercorns to taste for garnish
  • chopped parsley to taste for garnish

Hummus verde

  • 200 g cooked chickpeas boiled
  • chickpea cooking water to taste
  • 150 g green peas blanched
  • 2 tufts fresh parsley
  • 1/2 teaspoon sale
  • 1/2 lemon juice
  • 2 teaspoons curry
  • 3 spoons extra virgin olive oil
  • black pepper to taste freshly ground

Hummus rosso

  • 200 g cooked chickpeas boiled
  • chickpea cooking water to taste
  • 100 g cooked pumpkin steam powered
  • 1 table spoon tomato concentrate
  • 1/2 teaspoon sale
  • 1 teaspoon curcuma in powder
  • 1 teaspoon paprika
  • 1/2 lemon juice
  • 3 spoons extra virgin olive oil
  • 1 table spoon apple cider vinegar
  • pumpkin seeds to taste for garnish
  • Using a food processor, prepare the yellow hummus. Place the liquid ingredients in the blender: 50 ml of water, extra virgin olive oil and lemon juice.

  • Add: tahini, drained chickpeas, garlic, salt and turmeric.

  • Chop until you obtain a smooth, dense and homogeneous paste. If the mixture is too thick and compact, you can dilute the hummus with the chickpea water you kept aside, a spoonful of water at a time.

  • It will take 3 to 5 minutes, depending on the power of your appliance.

  • Taste and adjust the taste. If necessary, add more turmeric and salt to taste.

  • Once you have obtained the cream, transfer it into a bowl, garnish with the parsley, the seeds provided and cover with a few tablespoons of oil. Keep in the refrigerator and seal with cling film until ready to serve.

  • Green and red hummus should be prepared in the same way.

  • Serve with toasted bread or raw vegetables, such as celery, carrots, fennel and tomatoes.

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