Chickpea Hummus in Three Versions

Hummus is a versatile dish that allows for many variations. I present you with a classic version of chickpea hummus and then two variants, one with an Italian touch and another more exotic.

Classic Hummus

Ingredients

• 400 g cooked chickpeas (or a can of pre-cooked chickpeas)
• 2 garlic cloves
• juice of 1 lemon
• 2 tablespoons tahini (sesame paste)
• 30 ml extra virgin olive oil
• Salt to taste
• 1 teaspoon ground cumin (optional)
• Sweet paprika for garnish
• Fresh parsley for garnish

Preparation

1. Rinse the cooked chickpeas and drain well.
2. In the blender, add the chickpeas, garlic, lemon juice, tahini, cumin (if desired), salt and a little extra virgin olive oil.
3. Blend everything until you obtain a smooth and homogeneous cream. If necessary, add a little water to lighten the consistency.
4. Taste and adjust salt or lemon if needed.
5. Serve sprinkled with sweet paprika and garnished with a little fresh parsley.

Italian-Style Hummus

Ingredients

• Ingredients of Classic Hummus
• 100 g sun-dried tomatoes in oil
• Fresh basil for garnish

Preparation

1. Follow the Classic Hummus procedure, but also add the sun-dried tomatoes to the blender.
2. Blend until you obtain a homogeneous mixture.
3. Serve decorated with fresh basil leaves and a drizzle of extra virgin olive oil.

Beetroot Hummus

Ingredients

• Ingredients of Classic Hummus
• 200 g cooked beetroot cut into cubes
• Sesame seeds for garnish

Preparation

1. Start as for the Classic Hummus preparation, but also add the beetroot to the blender.
2. Blend everything until you obtain a smooth cream.
3. To serve, sprinkle with sesame seeds.

Fun Fact: Tahini, a key ingredient for hummus, is a paste made from toasted sesame seeds, widely used throughout the Middle East. In addition to adding creaminess, it gives the dish a slightly bitter taste that pairs well with the sweetness of the chickpeas.