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One of the most consumed recipes and that originates in the Mediterranean, is hummus. This traditional pasta, made with a chickpea base, has evolved over time, being able to make multiple versions. Next, we will show you 3 different versions, from the most traditional recipe to the most colorful.
Start by washing the cooked chickpeas and pouring them into a food processor. Next, add the tahini, extra virgin olive oil, lemon juice, salt and cumin, and blend until a homogeneous mixture is obtained. To adjust its texture, add a little water. Once plated, serve with a drizzle of quality extra virgin olive oil and a little paprika.
Wash the cooked chickpeas and pour them into a processor. Add the peeled and pitted ripe avocado, tahini, extra virgin olive oil, lemon juice, salt, and minced garlic, and blend until smooth and creamy. To adjust its thickness, add water little by little until you get the desired texture. Plate the hummus and serve it with a drizzle of extra virgin olive oil.
It is the most vibrant and colorful version of hummus. For its preparation, pour the cooked and washed chickpeas into a processor and grind. Add the peeled and diced cooked beetroot, tahini, extra virgin olive oil, lemon juice, salt and cumin, and blend until smooth. If the mixture is too thick, add a little water until you get the desired texture. Once plated, sprinkle some chopped fresh coriander and a drizzle of extra virgin olive oil.
