Heavenly and nourishing hummus can create sensations for savor

Hummus is basically a popular spread originated in the Middle East centuries ago.. This modern recipe is creating sensations all over among the food lovers and it is basically a smooth and creamy puree of cooked chickpeas, tahini, sesame paste and lemon juice. Nowadays garlic can be added and modern chefs prefer to add olive oil for variation in taste. Most interesting fact is that Hummus has been a staple in the Middle East, Mediterranean and North African regions since ancient period. Egypt is the actual birthplace of the mouth- watering dish but lots of changes have come with time. Although it is delectable but it is inexpensive and very easy to make. Important fact is that this item last long so that it can be preserved for some time.

Hummus is a healthy snack because it is high in protein, rich in fiber, and packed with healthy fats, vitamins, and minerals. Summertime hummus recipes are enjoyable and very  healthy at  the same time:

Beetroots Humus

Ingredients

• 250 grams of boiled chickpeas
• 10 grams of beetroot
• 2 or 3 ice cubes
• 25 grams of tahini paste
• 20 grams of garlic
• 20 ml of fresh lemon juice
• Sodium - 5 gram
• 10 ml of olive oil

Method

• To cook beetroot, bring it to a boil in a pan of water and let it simmer until it softens. Once you've strained it, peeled it, and chopped it into pieces, set it aside to cool.
• Put the cooked beetroot and chickpeas in a food processor and blend until smooth. Put in some salt, garlic, cloves, lemon, and juice. To achieve a silky smooth consistency, add two to three ice cubes and process once more. As soon as the hummus is creamy, add the tahini paste. Repeat the process until everything has been absorbed. Put it in a bowl, drizzle some olive oil on top, and serve.

Also read: For That Perfect Evening Tea, Try Oatmeal Cookies and Bars

Hummus Beiruti

Ingredients

• 250 grams of boiled chickpeas
• 2 or 3 ice cubes
• 25 grams of tahini paste
• 20 grams of garlic
• 30 ml of freshly squeezed lemon juice
• Sodium - 5 gram
• 40 g of tahini paste
• 10 grams of parsley

Method

• Process the chickpeas in a food processor until completely smooth. Put in some salt, garlic, cloves, lemon, and juice. To achieve a silky smooth consistency, add two to three ice cubes and process once more. When the hummus is smooth, stir in the tahini paste and the parsley.
• Repeat the process until everything has been absorbed. Place in a bowl, top with additional chopped parsley, and mix thoroughly. Garnish with red pepper flakes and more parsley before serving with olive oil.

Hummus Made From Chickpeas

Ingredients

• 100 grams of chickpeas
• 1/2 cube of ice
• 30 grams of garlic
• 20 g of fresh lemon juice
• Sodium - 5 gram
• 40 g of tahini paste

Method

• Chickpeas need to be washed and soaked in water for a whole night. Put some water and the soaked chickpeas in a hot pan. Put the chickpeas through a strainer and into a bowl. Boil some chickpeas and then puree them in a food processor until they're completely smooth. Mix in ice cubes, then add salt, tahini paste, and lemon juice, and blend until smooth. Put it in a serving bowl and set it aside.

Edamame Hummus

Ingredients

• 100 grams of edamame
• 30 grams of green peas
• 30 grams of rehydrated chickpeas
• 10 grams of tahini
• 5 grams of garlic
• 5 grams of lemon juice
• Sodium - 5 gram
• Spice Zatar-3 grams
• 5 ml bottle of truffle-scented oil
• Nero Craker-1

Method

• To make a spread similar to hummus, combine edamame, green peas, soaked chickpeas, garlic, tahini, salt, lemon juice, and olive oil in a blender jar. Spread some hummus and edamame on a platter, drizzle some truffle oil over the top, sprinkle some zaatar spice powder on top, and you have a delicious appetizer