Tasty Hummus Trio


Total time: 2hr 30m
Preparation Time: 90m

Servings
For 24 servings


Author

Marius - theglowgiver


Nutritional Information

Contains 49 Kcal, 2g Protein, 4g Carbohydrates, 3g Fat


Ingredients

  • Carrot Hummus (for 8 portions)
  • 250 g carrots, cut into pieces
  • 2 tins chickpeas (je ca. 240 g), abgetropft
  • a little olive oil
  • 1 dl Water
  • 0.5 lemon, nur der Saft
  • 2 tbsp. thyme leaves
  • 2 tbsp. tahina
  • 1 tsp. paprika
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • salt and pepper to taste
  • a little sea salt
  • Red Root Hummus (for 8 portions)
  • a little olive oil
  • 250 g raw beets (1 Stück)
  • 2 tins chickpeas (je ca. 240 g), abgetropft
  • 2 tbsp. tahina
  • 1 dl Water
  • 0.5 lemon, nur der Saft
  • 2 tsp. ground cumin
  • 1 tsp. garlic powder
  • salt and pepper to taste
  • 2 tsp. chili powder
  • a little sea salt
  • Sun Dried Tomato Hummus (for 8 portions)
  • 2 tins chickpeas (je ca. 240 g), abgetropft
  • 10 dried tomatoes
  • 2 tbsp. tahina
  • a little olive oil
  • 1 dl Water
  • 0.5 lemon, nur der Saft
  • 1.5 tsp. tomato paste
  • 2 tsp. paprika
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • a little sea salt
  • salt and pepper to taste

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Instructions

  • Carrot Hummus (for 8 portions)

    Steam the carrots in a steamer or steaming basket with a little water, drain. Puree the chickpeas in a food processor or mixer. Add the tahini, oil, water, lemon juice, thyme and spices, briefly puree. Transfer the hummus to a bowl, top with a drizzle of olive oil and a pinch of sea salt.
  • Red Root Hummus (for 8 portions)

    Wash the beetroot, pat dry, brush with oil and wrap in foil, place on a tray. Bake for approx. 1 hr. in the centre of an oven preheated to 180°C. Allow the beetroot to cool, peel and cut into pieces, puree in a food processor or mixer. Add the chickpeas, briefly puree. Add the tahini, oil, water, lemon juice and spices, puree until creamy. Transfer the hummus to a bowl, top with a drizzle of olive oil and a pinch of sea salt.
  • Sun Dried Tomato Hummus (for 8 portions)

    Puree the chickpeas in a food processor or mixer. Add the tomatoes, puree until a homogeneous, creamy texture is achieved. Add the tahini, oil, water, lemon juice, tomato puree and spices, briefly puree. Transfer the hummus to a bowl, top with a drizzle of olive oil and a pinch of sea salt.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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