Whenever I think of a quick and easy appetizer idea, chickpea hummus is always on my list. I find this simple chickpea and tahini mousse exceptionally delicious, flavorful, and indulgent.
Hummus is a versatile, easy-to-make , all-season, all-purpose dish. It can be eaten simply spread on a crusty loaf of good bread (preferably whole-wheat sourdough; if you want to make it at home, here are some ideas ) or on corn chips, or served with a variety of vegetables, both raw and cooked, or paired with falafel or other meatballs.
That's why it's always popular; however you serve it, it's always delicious! It's also suitable for everyone because it's naturally gluten-, lactose-, and cholesterol-free. But be careful... it's addictive!
The original recipe calls for garlic, but since I don't always like it, I almost never add it. However, if you don't mind garlic, I recommend adding it; it greatly enhances the flavor.
As always, the ideal is to start with dried chickpeas , soaked for about 12 hours and boiled in plenty of water with a small piece of kombu seaweed (it improves the digestibility and cooking of the legumes; alternatively, use bay leaves). If you don't have time, use pre-cooked chickpeas , preferably stored in a glass jar.
Chickpeas are an excellent source of complex carbohydrates and proteins, contain polyunsaturated fats and are rich in fibre, mineral salts (the most present are magnesium, potassium, phosphorus, calcium and iron) and vitamins, especially those of the B group.
In short, there are many good reasons to keep a can of chickpeas in the pantry and be ready to welcome an unexpected guest or to improvise an evening with friends.
Pour the chickpeas into a blender and add the other ingredients (2) .
Turn on the blender, first a couple of times for a few seconds (pulse) then continuously until you obtain a velvety cream (3) . If necessary, add a little water.
1
2
3
Adjust the flavor to taste.
Transfer to a cup or bowl (4) and serve with corn chips (5) , or decorate with paprika to give a colourful touch, with some whole chickpeas, with a drizzle of oil or to your imagination (6) . Et voilà, ready! You can enjoy it straight away but if you leave it to rest for a few hours covered in the fridge it becomes even better!
4
5
6
The extra idea
To give an original touch to your Hummus you can color it.
Add a piece of cooked beetroot for a pink version, or a pinch of turmeric to color it yellow.
Pumpkin-flavored hummus is also excellent, as it not only adds a sweet note but also turns the cream a deep yellow color.
Maura BozzaliI believe in the healing power of food.
