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Hummus Trilogy





2 and 1/2 cups


1 cup

Extra virgin olive oil

8 spoons


1 glass

Red beetroot

1 unit

Red peppers

1 gram


2 unit

Iodized salt

1 teaspoon

Brown sugar

1 teaspoon

Side Dishes from Chile

Hummus Trilogy

Hummus Trilogy

vegan high in fiber high in iron high in potassium with good fats

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Hummus Trilogy

3 different hummus types, ideal to use as dip or sandwich

Hummus Trilogy step 1

step 1

First we will prepare the tahini. In a frying pan, toast the sesame seeds for 5 minutes, stirring constantly. Bring the toasted seeds to a food processor and grind together with two tablespoons of oil.

Hummus Trilogy step 2

step 2

Reserve the creamy pasta that we have obtained. Now we will roast the vegetables. In a baking tin put the pepper and the beetroot in 4, roseate with olive oil and roast for 25 min at 180 ° C.

Hummus Trilogy step 3

step 3

In another skillet heat 1 tablespoon of oil, when it is very hot add the two chopped onions in feathers next to the sugar and the spoonful of salt. Cook for 5 minutes until caramelized. Reserve

Hummus Trilogy step 4

step 4

For the base of the hummus, put chickpeas previously cooked and drained in the processor. Grind next to 2 tbsp of the tahini, 2 tablespoons of oil and a trickle of very cold water. Add one of the vegetables

Hummus Trilogy step 5

step 5

Process for about 3 minutes with the beetroot, paprika or onion according to choice until a smooth and creamy paste is obtained. If you want it more creamy add more olive oil. Accompany with whole-grain crackers.

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