Beetroot & Coriander Hummus ???? TWO DIFFERENT RECIPES For Hummus Lovers! | Colorful Appetizer Ideas
Ready to give your hummus a colorful and flavorful upgrade? In today's video, we're diving into the world of hummus with two distinctive recipes - the rich and earthy Beetroot Hummus and the fresh and fragrant Coriander Hummus! ???? Whether you're a hummus aficionado or a newbie to this creamy delight, these recipes are sure to impress. Perfect as colorful appetizers or wholesome snacks, they're a feast for both the eyes and the palate. Don't wait any longer, let's get cooking!
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2 medium beetroots
400 gr chickpeas, canned or boiled
8 tablespoons tahini
2 cloves of garlic, peeled
1 teaspoon salt
1 lemon
Ice cubes
To garnish,
Olive oil
Fresh thyme
Red chili peppers, finely sliced (or red pepper flakes)
Sesame seeds
• To boil the beetroots, first scrub the beetroots with a clean loofah, a clean rough sponge or a brush. The point is to scrape off any excess dirt and soil without peeling the beetroots. Place them in a medium saucepan. Cover with 2 cm of water. Bring to the boil over high heat and simmer until tender, about 20-30 minutes. Allow them to cool down and peel under running water.
• The perfect hummus has a creamy texture. To achieve that, you need to peel the chickpeas. This might sound like a lot of work but I have a brilliant shortcut for that! Pour the chickpeas in a salad spinner and fill with water. Slightly rub the chickpeas. The skins will pop up to the surface and when you push the basket up and down, the skins will group on the water and it will be really easy to collect them. If you don’t have a salad spinner, pour the chickpeas in a large bowl and rub them under running water. The running water will also help the skins to group.
• Put the beetroots, chickpeas, tahini, garlic, olive oil and salt in the food processor. Squeeze the lemon juice and pulse until the texture becomes silky and creamy. Adding ice cubes while running the processor will prevent heating and help the smoothness. You can add up to six cubes depending on your processor’s performance. Taste and add more salt, tahini or lemon if needed.
• Transfer the hummus to a wide dish and make a crater with the back of a spoon.
• Drizzle some olive oil and top with red pepper, fresh thyme leaves and sesame seeds. Enjoy your delightful hummus with lavash or chips as your spoon!
Mind-blowing green hummus:
1 cup of mung beans, boiled and cooled down
9 tablespoons tahini
1 small bunch of coriander (50 gr) - you can substitute parsley for coriander
4 cloves of garlic
1,5 heaped teaspoon salt
6 tablespoons olive oil
1,5 lemons
Ice cubes
To garnish:
Olive oil
Fresh coriander leaves
Red pepper flakes
Pistachio, chopped
• To make the mind-blowing mung bean and coriander hummus, add the mung bean, tahini, coriander, garlic, salt and olive oil in the food processor.
• Squeeze the lemon juice and pulse until the texture becomes silky and smooth. Adding ice cubes while running the processor will prevent heating and will help the smoothness. You can add up to eight cubes depending on your processor’s performance.
• Transfer the hummus to a wide dish and make a crater with the back of a spoon.
• Drizzle some olive oil and top with red pepper flakes, pistachio and coriander leaves. Your green hummus is ready to blow your mind! It would also be perfect in a wrap with white cheese- also known as feta- and walnuts.
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Best Hummus Recipe - Cooking With Ayeh
Hummus is definitely one of the most frequent dishes I make in my home, at least every fortnight. I love having it as a snack with veggie sticks and pita chips, serving as an appetizer or even as a spread in sandwiches and wraps.
INGREDIENTS
1 cup dried chickpeas or 2 cups canned/cooked chickpeas
2 heaped tbsp tahini
½ lemon
1-2 garlic cloves
3 tbs extra virgin olive oil
2 ice cubes
Sea salt
Tiny splash of cold water
GARNISH
Extra chickpeas
Paprika
Drizzle of extra virgin olive oil
Chopped parsley
FULL RECIPE
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Golden Hummus- Oil-free
HEALTHY VEGAN TIP: Turmeric is full of powerful antioxidants and has fantastic health benefits, so I try to be mindful of using it regularly. Turmeric has the potential to fight cancer and Alzheimers and is a potent anti-inflammatory. Turmeric also supports heart health and may improve symptoms of arthritis and depression.
3 cups of chickpeas or 2 cans
1 tbsp lemon juice
4 cloves garlic
2 tsp freshly grated ginger
1 ½ tsp freshly grated turmeric
½ tsp ground turmeric
¼ tsp cinnamon
2 medjool dates
½ cup tahini
¾ tsp salt OR TO YOUR TASTE
Pinch cayenne
¼- ⅓ cup water
Combine all the ingredients in a food processor and slowly add water to reach desired consistency. Continue to process for 3 minutes until creamy, smooth and fluffy. Enjoy!
Easy Homemade Hummus Recipe from Scratch
Once you try this easy to make homemade hummus recipe from scratch, you will never buy it from the store again. Subscribe ►
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2 qt plastic container -
Colander -
Chickpea Pot -
Garlic Confit Pot -
Food Processor -
Glass Mixing Bowls -
Measuring Cups -
Ingredients for this recipe:
• 4 ½ cups of cooked dried chickpeas or 4 1/2 cups canned – see notes
• ½ cup tahini
• juice of 1 lemon
• 1/3 cup roasted garlic
• ¼ cup roasted garlic olive oil – see notes on how to make
• sea salt and cayenne pepper to taste
Serves: 12
Prep Time: 5 minutes
Cook Time: 10 minutes
1. Add the chickpeas to a food processor and pulse on high speed until it forms a thick paste
2. Next, add in the tahini, lemon juice, garlic and salt and process over low heat for 2-4 minutes while drizzling in the roasted garlic olive oil until very smooth.
3. Serve with on a plate with a drizzle of olive oil, cayenne and optional chopped parsley.
Chef Notes:
• Submerge some dried chickpeas in cold water and let them sit overnight. I like for the water to cover the chickpeas by at least 4 inches. Drain the chickpeas and transfer to a pot and add in cold water until it is covering the garbanzo beans by about 2 inches. Also add in 1 teaspoon of baking soda. Bring them to a boil over high heat and then simmer for 30-40 minutes over low heat or until tender. Drain the cooked garbanzo beans and transfer to a pot or bowl and cover them with cold water.
• Place your hands into the pot or bowl and move the chickpeas around, irritating them so that the outside shell falls off. Scoop up the shells using a hands trainer and remove. While this step is not necessary will make your hummus so much creamier and delicious. Drain the chickpeas and set aside. if you are using canned chickpeas, all you need to do is drain them and they are ready to use.
• Make-Ahead: You can make this recipe up to 2 days ahead of time, simple keep cool and covered before serving.
• How to Store: Keep covered and in the refrigerator for 6-7 days. This will not freeze well.
• You can absolutely skip the soaking and cooking of the dried chickpeas for canned and drained garbanzo beans.
• Substitute the olive oil in the recipe for some water if you are looking for it to be on the healthier side.
• To make roasted garlic, cook 1 ½ cups of garlic cloves in 2 cups of extra virgin olive oil over low heat for 30-40 minutes or until soft and very browned.
• You may need to adjust the flavor with more tahini, lemon juice or salt.
My Mom’s Hummus Recipe | The Golden Balance
My Mom’s Hummus Recipe ????
400 grams of chickpeas (15 oz)
150 grams sesame seed paste (5oz)
1 juicy lemon
Salt to taste
Cold water (around 1/4-1/2 cup)
Optional: garlic, olive oil, cumin, paprika
1/4 cup ghee
1/2 lb lean beef
Salt to taste
#food #recipe #hummus