Hummus trio: the intense & classic lemon-garlic hummus, the mild & pink beet hummus and finally the fresh & funky basil hummus. Healthy, fun and colorful dips that will undoubtedly surprise your guests during your next dinner!
½headbaked garlic* (see notes)or ¼ tsp. garlic powder (more to taste)
1pinchof salt
Mild beetroot hummus
200gchickpeas**
150 gpre-cooked beetrootsvacuum-packed
2tablespoonbeet juicesave the juice when draining
2teaspoon(raspberry) balsamic vinegarmore to taste
1 pinchof salt
1pinchof peppermy favorite is Sichuan pepper
Fresh basil hummus
200gchickpeas**
4tablespoonolive oil
2tablespoonlemon juice
2 tablespoonwater
1whole bunch (30 g)of fresh basil
1teaspoonItalian spice blend
1pinchof salt
Instructions
Optionally skin the chickpeas for a smoother result.
For each variation, blend all the ingredients in a small blender until a smooth paste forms.
Notes
*Bake the garlic head: cut off the top of the garlic head and brush it with olive oil. Wrap it in aluminum and bake it in the oven for 40min at 180°C. Remove from the oven and let cool. Press the baked garlic out of its skin using your thumb and your forefinger. **The liquid of canned chickpeas, also called aquafaba, can be turned into a vegan foam (similar to whipped egg whites). Try my 2-ingredient vegan chocolate mousse if you want to make your starter and your dessert from canned chickpeas!
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