Italian

 

Three Kings Hummus

Three colourful variations of the traditional hummus

Dr Michela De Petris

 

RED Azuki Bean and Beetroot HUMMUS (for 3-4 persons)

  • 240 g cooked adzuki beans
  • 150 g cooked beetroot
  • 1 teaspoon of tahini
  • juice of 1⁄2 lemon
  • 1⁄2 clove garlic
  • 1⁄2 teaspoon cumin powder
  • 2 tbsp EVO oil
  • 1 pinch of salt (optional)

Drain the beans and rinse them. Cut the beetroot into small pieces and put all the ingredients into a blender. Blend until smooth and creamy, adding a few tablespoons of water if necessary.

GREEN HUMMUS of peas, avocado and mint (for 3-4 persons)

  • 250 g frozen peas
  • 1⁄2 ripe avocado
  • juice of 1⁄2 lemon
  • 3-4 mint leaves
  • 1 pinch of salt (optional)

Blanch the peas for 3 minutes and then run them under cold water. Scoop out the avocado pulp with a teaspoon and put it into a blender with all the other ingredients. Blend until smooth and creamy, adding a few tablespoons of water if necessary.

YELLOW HUMMUS of chickpeas and carrots with curry (for 3-4 people)

  • 240 g cooked chickpeas
  • 150 g carrots
  • 1 level teaspoon of curry powder
  • 1⁄2 teaspoon turmeric powder
  • 3 tbsp EVO oil
  • 1 pinch of salt (optional)

Clean and thinly slice the carrots then boil them for 5 minutes. Drain them and run them under cold water. Place all the ingredients in a blender. Blend until smooth and creamy, adding a few tablespoons of water if necessary.

 

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