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Hummus Three Ways

adaptmyrecipe.com/recipes/hummus-three-ways

Prep10min Total15min Serves4 portions Hands-on15min DevicesTM6 AuthorChef Jose

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Hummus Three Ways

Recipe Book

Hummus Three Ways

Ultra-smooth classic hummus with two vibrant variations - roasted red pepper and beetroot. Perfect for entertaining.

Middle Eastern Snack Dip Vegan Vegetarian Dairy Free Gluten Free Nut Free
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Hummus Three Ways

Essentials

Ingredients

  • 520 g chickpeas, drained and rinsed (2 cans)
  • 128 g tahini, well-stirred
  • 82 g fresh lemon juice
  • 2 garlic cloves, peeled
  • 28 g extra-virgin olive oil
  • 1 g ground cumin
  • 6 g fine sea salt
  • 60 g ice water
  • 75 g roasted red peppers, drained
  • 1 g smoked paprika
  • pinch cayenne pepper
  • 80 g cooked beetroot, diced
  • 0.5 g extra ground cumin
  • 5 g extra lemon juice
  • extra-virgin olive oil for drizzling
  • fresh parsley, whole chickpeas, sesame seeds for garnish

Method

Preparation

  1. 1 Add 128 g tahini (1/2 cup) to mixing bowl.Weigh
  2. 2 Add 82 g fresh lemon juice (1/3 cup, about 2 large lemons) to mixing bowl.Weigh
  3. 3 Insert measuring cup and blend to emulsify the tahini and lemon. 30 sec/speed 830s / sp8
  4. 4 Add 2 garlic cloves to mixing bowl.Weigh
  5. 5 Add 28 g extra-virgin olive oil (2 Tbsp) to mixing bowl.Weigh
  6. 6 Add 1 g ground cumin (1/2 tsp) to mixing bowl.Weigh
  7. 7 Add 6 g fine sea salt (1 tsp) to mixing bowl.Weigh
  8. 8 Insert measuring cup and blend until garlic is fully incorporated. Scrape down sides. 20 sec/speed 820s / sp8
  9. 9 Add 520 g drained chickpeas (2 cans, drained and rinsed) to mixing bowl.Weigh
  10. 10 Add 30 g ice water (2 Tbsp) to mixing bowl.Weigh
  11. 11 Insert measuring cup and blend until a thick paste forms. 1 min/speed 91min / sp9
  12. 12 Scrape down sides and lid thoroughly with spatula. Add remaining 30 g ice water (2 Tbsp) if mixture looks stiff.Weigh
  13. 13 Insert measuring cup and blend at maximum speed for ultra-smooth silky finish. 30 sec/speed 1030s / sp10
  14. 14 Transfer all hummus out of mixing bowl and divide evenly into 3 bowls. Rinse bowl between variants.
  15. 15 Classic hummus: Spoon into serving bowl, make a swirl well with the back of a spoon, drizzle with olive oil, dust with smoked paprika, scatter reserved whole chickpeas and parsley on top.
  16. 16 Red Pepper variant: Return 1/3 of base hummus to clean mixing bowl.
  17. 17 Add 75 g roasted red peppers, drained and patted dry (1/2 cup jarred) to mixing bowl.Weigh
  18. 18 Add 1 g smoked paprika (1/2 tsp) to mixing bowl.Weigh
  19. 19 Add a pinch of cayenne pepper if desired.
  20. 20 Insert measuring cup and blend until uniformly smooth and coral-colored. 20 sec/speed 820s / sp8
  21. 21 Transfer red pepper hummus to serving bowl. Drizzle with olive oil and dust with extra smoked paprika. Rinse mixing bowl.
  22. 22 Beetroot variant: Return last 1/3 of base hummus to clean mixing bowl.
  23. 23 Add 80 g cooked beetroot, diced (1 small beet) to mixing bowl.Weigh
  24. 24 Add 0.5 g extra ground cumin (1/4 tsp) to mixing bowl.Weigh
  25. 25 Add 5 g extra lemon juice (1 tsp) to mixing bowl.Weigh
  26. 26 Insert measuring cup and blend until uniformly smooth and vivid magenta. 20 sec/speed 820s / sp8
  27. 27 Transfer beetroot hummus to serving bowl. Drizzle with olive oil and sprinkle with toasted sesame seeds.

Notes

Tips

  • The key to ultra-smooth hummus is blending the tahini and lemon juice first before adding chickpeas.
  • Use ice water to keep the hummus light and creamy.