Drive away with green broad beans and ricotta
by
18 recipes
Hummus Trilogy
ingredients
servings
12
Chickpeas
2 and 1/2 cups
Sesame
1 cup
Extra virgin olive oil
8 spoons
Water
1 glass
Red beetroot
1 unit
Red peppers
1 gram
Onions
2 unit
Iodized salt
1 teaspoon
Brown sugar
1 teaspoon
Side Dishes from Chile
Hummus Trilogy
Hummus Trilogy
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
3 different hummus types, ideal to use as dip or sandwich
preparation
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.
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.
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
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
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.
