Chickpea hummus: 5 colourful, easy and tasty recipes

Chickpea hummus, a typical dish of middle eastern cuisine based on tahini, or the sesame cream, has long since invaded kitchens around the world. Particularly used in the vegetarian and vegan cuisineis actually now appreciated by everyone, young and old.

Hummus, what is it?

Chickpea hummus is a cream originally from Lebanon but consumed since time immemorial throughout the Middle East, where it is tasted in pita or Arab bread or as an accompaniment to ai falafel, Arabic chickpea or broad bean meatballs. Combined with raw vegetables such as carrots or celery it is excellent pinzimonium substitute and can become a delicate condiment for a dish pasta or a creamy filling for one savoury cake. For an aperitif with friends or a finger food evening, several variations can be made by adding different vegetables for one super colorful board guaranteed wow effect.

Chickpea hummus: the classic recipe


• 1 tin of canned chickpeas
• 2 tablespoons of tahini
• the juice of 1/2 lemon
• 1 clove of garlic
• sale q.b
• 50 g of extra virgin olive oil
• sesame and paprika to taste


Chickpea hummus preparation is really very simple and quick. Pour all the ingredients into the mixer and blend until you get a smooth cream. Serve with a sprinkle of Sesame seeds and a pinch of paprika.

1) Pumpkin hummus

To the classic ingredients of chickpea hummus add approx 250 g of pumpkin steamed or baked. The result will be a delicate cream of a beautiful bright orange! Decorate with white sesame seeds and a drizzle of extra virgin olive oil.

2) Carrot hummus

Here’s another orange hummus recipe, this time made by sautéing 2 or 3 carote in a pot with a drizzle of oil for 5-10 minutes. This way they will be cooked but still firm. Blend them together with the other ingredients and serve with a sprinkling of black sesame seeds.

3) Beet hummus

For a nice bright purple hummus, add to the basic recipe a large beetroot pre-cooked (after removing the peel), which will also give a sweetish aroma.

4) Mediterranean alla hummus

The name of this recipe already suggests the intense flavor conferred by the addition of Taggiasca olives (20 g) e dried tomatoes (50 g) to the traditional compound.

5) Potato and rosemary hummus

Cook 3 medium potatoes cut into chunks in the oven a 200° for about 20 minutes to make them roast, then chop them together with all the other ingredients with the addition of a few sprigs of rosemary.

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