50 shades of hummus

The original hummus

In its classic version, hummus is a puree to eat cold, prepared with cooked chickpeas, tahini, crushed garlic, lemon juice, and olive oil. When serving, you can sprinkle it with cumin, chili pepper, and decorate it with toppings. It can then be served with vegetable sticks, crackers, or more classically, pita bread. From this basis, all variations are possible.

After a few intense days of shooting, I'm toasting the weekend! And over here! ✌️ #mouhaha #jeuxdemotsdemarde #fatigue. Hummus-radish-salted granola toast, ricotta-za'atar, all that! _ Things on toasts, part number 19273. Have a nice weekend!!✌️ – #christelleisflabbergasting #zaatar #ateliermontreal2017 #toast #hummuslove #feedfeed #fbcigers #f52grams #myopenkitchen #onmyplate #eattheworld #tartine #vegetarianfood #bonjour

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Variations of hummus

For a herbaceous and refreshing hummus, we rely on baby spinach and mint. When serving, we don't hesitate to dig a slight trench in our hummus to add a nice drizzle of olive oil, whole chickpeas and chopped mint.

GREEN HUMMUS! Now I have the recipe for this green hummus that I invented so I could use a little bit of fresh meat that lasts forever. INGREDIENTS: 400 gr of cocidos garbanzos zumo de 1 limón 1 diente de ajo 1 spoonful of sopera (CS) of tahini (pasta de sesamo) 3 tablespoons of AOVE 1 puñado of hojas of hierbabuena fresca (2 rams aprox.) 1 puñado of espinacas frescas 1 spoonful of powdered pork 1 spoonful of salt, a little bit of black pepper, lightly salted. To prepare it, it's simple to grind it all together, make a cream and adjust the texture to add water or less lemon juice (al gusto). He used ecological garbanzos so that he directly added the heat to the venetian one and did not add more liquid to it. Ha quedado tan rico que he preparado ración double y lo saved en la nevera en un recipiente de vidrio para el resto de la semana. Que tengáis un buen día!

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By combining #1 Instagram star hummus with #2 Instagram star avocado, you're sure to get the best of both worlds. With its oily and creamy texture, the avocado brings a very soft and soft side to the puree, and a pretty soft green tint.

Avocado hummus dip Ingredients 1 15 oz can chickpeas/garbanzo beans, rinsed/drained 3 Tbsp lemon juice 2 Tbsp tahini 2 small garlic cloves 1/2 tsp salt 1/4 tsp cumin 1-2 Tbsp hot water 2 small avocados, halved, pitted , peeled 2 Tbsp cilantro Instructions Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture). Drain the garbanzo beans and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed. Add the lemon juice, tahini, garlic cloves, salt and cumin and blend until smooth. While the food processor is still running, slowly add the boiling hot water until the texture becomes smooth and creamy. Taste and adjust as needed by adding more lemon juice, tahini or salt. Add the avocado and cilantro and blend again until all the ingredients are well blended, and the hummus becomes light green. Serve with fresh vegetables or pita chips cold or at room temperature. Follow: @nutritionideas Credits to: @feelgoodfoodie #avocado #hummus #dip #avocadohummus #foodvideo #foodrevolution #foodpick #cookingskills #food #foodnation #foodplace #foodhub #healthjunkie #fooddaily #healthliving #foodgood #foodbowl #healthyideas #healthly #foodforfoodies # foodjourney #healthylivin #snack

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Hummus de aguacate Ingredients: 2 latas of garbanzos 2 aguacates without hueso nor cascara 1/3 cup of sesame seeds molidas 1/4 cup of lemon juice 2 dientes of ajo 3 spoonfuls of olive oil 1/4 spoon of cucharadita 1 tablespoon of cilantro Sal Instructions: Combine all the ingredients, menos and cilantro in a food processor. Please note that it has a sweet pudín type. Place in a bowl and add the cilantro and a little more olive oil.

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The good idea of ​​this creation? Roasted carrots which will give a sweet taste to the hummus and a nice sunburn. A sweet and sour dip to enjoy all year round.

Moroccan Carrot Hummus, (recipe below) just finished the last bit of this hummus with some salad. This recipe is filled with warm seasonings and some zesty lemon for a nice kick. This goes well with chips, sandwiches, salad dressings, and anything wrapped too. Hope you give this recipe a try! . . Ingredients 1 cup of cooked chickpeas 1 1/3 cups of roasted carrots 3 tbsp of tahini 1/4 of a cup of lemon juice 2 tsp of lemon zest 1/4 of a cup of water 1/4 of a cup of chickpea water ( left over from can) 1-2 tsp of oil 1 tsp of cinnamon 2 tsp of cumin 1 tsp of coconut sugar 2-3 tsp of pink salt Pinch of cayenne Pinch of black pepper Couple springs of fresh oregano. . Directions Pre-heat oven at 400 F As the oven pre-heats, in a medium sized bowl mix carrots (chopped or whole) your oil, 1 tsp of cumin, 1 tsp of cinnamon, pinch of cayenne, 1 tsp of coconut sugar, and fresh oregano. Bake for 25-30 minutes. Then add everything else to the blender, chickpeas, tahini, lemon juice, water, chickpea water, salt, black pepper, 1 tsp of cumin, roasted carrots, lemon zest, and a bit more fresh oregano. Blend until super creamy. May last 6 days in the fridge.

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For an intense fuchsia-colored hummus, we rely on cooked beetroot simply mixed with chickpeas, tahini, garlic, lemon juice, and olive oil. A hummus that will make you blush with pleasure!

Roasted Beetroot Hummus. That's beets, chickpeas, tahini, lemon, lots of garlic, olive oil, salt and pepper in a food processor and voila all done. Drizzled with @mcevoyranch olive oil swirls, pine nuts, za'atar and parsley. Because I love beets. And color. So simple and so delicious. @mcevoyranch your olive oil took this dish over the top! #extravirginoliveoil

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