Exploring the vibrant world of hummus: A trio of delightful recipes

Hummus is well-known among fans of Middle Eastern cuisine. Although the classic combination of chickpeas and tahini is the most popular, it's worth trying other delicious variations. Hummus with fava beans or beets surprises with its taste and captivates from the first bite.

Hummus, a thick dip based on chickpeas, is a culinary treasure of Turkish cuisine. Although primarily associated with Turkey today, its history dates back to ancient Egypt. It can be savoured in many ways—as a dip for bread, an addition to vegetables, or even as a standalone dish. Making it at home is really simple, and the different flavour versions will surprise your loved ones.

Hummus is a delicious and healthy paste that has won the hearts of connoisseurs worldwide. While it is usually made with chickpeas, there are various variations. Riding the wave of seasonal vegetables, in the Pyszności kitchen, there is also a fava bean hummus and a beet variation. These three delicious flavours are perfect for parties with vegetable sticks or as tasty spreads to diversify your daily breakfast.

Chickpeas for hummus should be cooked or taken from a jar or can. The recipe is really simple.

Ingredients:

Classic Hummus:

• 400 grams of cooked chickpeas,
• 1 clove of garlic,
• 60 millilitres olive oil,
• 60 grams tahini paste,
• ½ teaspoon ground cumin,
• about 1 teaspoon salt,
• juice of 1 lemon,
• about 80 millilitres of chickpea water.

Beet Hummus:

• 250 grams of cooked beets,
• 200 grams cooked chickpeas,
• 60 grams tahini paste,
• 1 clove of garlic,
• 1 teaspoon sweet paprika,
• ½ teaspoon ground cumin,
• about 1 teaspoon salt,
• ⅓ teaspoon black pepper,
• juice of 1 lemon,
• about 80 millilitres of chickpea water.

Fava Bean Hummus:

                
• 300 grams cooked fava beans,
• 150 grams cooked chickpeas,
• 60 grams tahini paste,
• 8 fresh mint leaves,
• 2 cloves of garlic,
• 60 millilitres olive oil,
• juice of 1 lime,
• about 1 teaspoon salt,
• about 80 millilitres chickpea water.

If necessary, if the hummus is too thick, you can gradually add chickpea water or plain water.

Preparation method:

Classic Hummus: Put the cooked chickpeas, peeled garlic clove, olive oil, tahini paste, and spices—ground cumin and salt—into a blender. Squeeze the lemon juice and blend everything into a smooth mass. If it is too thick, add some water. Transfer to a bowl and drizzle with olive oil. Garnish with chickpeas, chili flakes, and a green accent in the form of parsley or cilantro.

Beet Hummus: Put the cooked and peeled beets, chickpeas, tahini paste, and peeled garlic into a blender. Season with sweet paprika, cumin, salt, and pepper, squeeze the lemon juice, and blend. Garnish with olive oil, chickpeas, white sesame seeds, and chopped parsley.

Fava Bean Hummus: Put the cooked and peeled fava beans, chickpeas, tahini, garlic, mint leaves, and olive oil into a blender. Squeeze the lime juice, add salt, and blend, adding some chickpea water as needed. Garnish with chickpeas, olive oil, mint, and lime slices.