Late Summer Hummus

1 comment

This is my first version of hummus, brazenly summery, with the last available beautiful tomatoes. I know, the blog has turned to another season already, but here in China we’re still in short sleeves and eat melons and watermelons :-D! It’s a tipically vegan dip, there are so many types and variations. The recipe I use is quite classic, suitable also for the little ones, and satisfies our tastes. But I do think that the combinations make the difference and enhance its versatility.

200 gr of boiled chickpeas
3 tablespoons of tahini
1 clove of garlic
juice of ½ lemon
1 pinch of paprika
1 pinch of turmeric
2 tablespoons of extra virgin olive oil

Drain the chickpeas from their cooking water and blend them with all the listed ingredients. You’ll have to get a creamy and spreadable dip. Adjust the consistency, if necessary, by adding a little cooking water from the vegetables; if needed, season with salt. That’s it: to make things a little more dramatic, I put the hummus in a pastry bag with a star shaped tip and stuffed soms small and tasty tomatoes, garnishing them with capers and then a leaf of basil each.

For dinner, I served them arranged along the circumference of a large serving platter, then I filled the center with rocket dressed with lemon, sesame seeds and green olives, a trickle of olive oil and… enjoy! They were really appreciated!

Now you indulge yourself with autumn versions! Its flavour is so good and delicate that goes well with almost everything!

Chef: CucinoinCina from VeganBlog

  1. cassandra78 4 October 2011 at 06:06

    YES we definitely LOVE hummous, whatever you spell it o eat it 🙂

Leave a Reply

© NRG30 S.r.l.
P.IVA 06741431008
tel. +39 0636491957
fax +39 0636491958


about us
contact us
feed RSS feed rss
Privacy policy
Cookie policy

Show Biz Network

Life Network