HUMMUS 3 WAYS | HOMEMADE HEALTHY HUMMUS | The Flavor Bag

The FLAVOR Bag:
Here is a recipe for classic homemade hummus:
Ingredients:
- 400 gm boiled chickpeas or tin chickpeas/garbanzo beans, drained and rinsed
- 4 tbsp tahini (sesame seed paste)
- 3 tbsp freshly squeezed lemon juice
- 3 small or 2 large garlic cloves
- 1/2 cup olive oil, plus more for serving
- 2-3 tbsp chickpeas water (if needed)
- 1 tsp ground cumin
- 1 tsp salt, or to taste
- Paprika / sumac for garnish (optional)
Instructions:
1. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, yoghurt, cumin, and salt. Process until smooth and creamy, scraping down the sides as needed. If the mixture seems too thick, add the remaining 1 tablespoon of water.
2. Taste and adjust seasonings as needed, adding more lemon juice for tang, tahini for nuttiness, or salt to taste.
3. Transfer the hummus to a serving bowl. Drizzle with additional olive oil, coriander, and sprinkle with paprika/sumac if desired.
4. Serve immediately with pita bread, pita chips, vegetables, or other dippers of your choice. Refrigerate leftovers in an airtight container for up to 1 week.
Enjoy your fresh, homemade original hummus! 🥰
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How to make the best Green Hummus:
Ingredients:
- 400 gm boiled chickpeas or tin chickpeas/garbanzo beans, drained and rinsed
- 4 tbsp tahini (sesame seed paste)
- 3 tbsp freshly squeezed lemon juice
- 3 small or 2 large garlic cloves
- 1/2 cup olive oil, plus more for serving
- 2-3 tbsp chickpeas water (if needed)
- 1 tsp ground cumin
- 1 tsp salt, or to taste
- 1 cup coriander leaves
- 1/2 cup mint leaves
- 1 green chilli
- Paprika / sumac for garnish (optional)
*Instructions :*
1. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil,mint leaves, coriander leaves, green chilli, yoghurt, cumin, and salt. Process until smooth and creamy, scraping down the sides as needed. If the mixture seems too thick, add the remaining 1 tablespoon of water.
2. Taste and adjust seasonings as needed, adding more lemon juice for tang, tahini for nuttiness, or salt to taste.
3. Transfer the hummus to a serving bowl. Drizzle with additional olive oil, coriander, chickpeas and sprinkle with paprika/sumac if desired.
4. Serve immediately with pita bread, pita chips, vegetables, or other dippers of your choice. Refrigerate leftovers in an airtight container for up to 1 week.
Enjoy your fresh, homemade GREEN hummus! 🥰
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Beetroot Hummus Recipe
Ingredients:
- 400 gm boiled chickpeas
or tin chickpeas/garbanzo beans, drained and rinsed
- 4 tbsp tahini (sesame seed paste)
- 3 tbsp freshly squeezed lemon juice
- 3 small or 2 large garlic cloves
- 1/2 cup olive oil, plus more for serving
- 1 tsp ground cumin
- 1 tsp salt, or to taste
- 1 big or 2 medium size beetroot
- Feta cheese & mint leave for garnish (Optional)
1. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, yoghurt, beetroot, cumin, and salt.
Process until smooth and creamy, scraping down the sides as needed. If the mixture seems too thick, add 1 tablespoon of water.
2. Taste and adjust seasonings as needed, adding more lemon juice for tang, tahini for nuttiness, or salt to taste.
3. Transfer the hummus to a serving bowl. Drizzle with additional olive oil, coriander or mint, and sprinkle
feta cheese if desired.
Refrigerate leftovers in an airtight container for up to 1 week.
Enjoy your fresh, homemade hummus 3 ways! 🥰
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