3 hummus-based recipes to cheaply enhance it and delight the taste buds during your summer aperitifs

It is the star of the aperitif who has the art of reconciling omnivores, vegetarians and vegans. It’s hard to resist the benefits of hummus: cheap, quick to make, and super fresh. Once you master the basics, you can even double or even triple the quantities, just to offer pimped variations that allow you to vary the flavors and colors, which always looks good on the table. or a guest. Once the aperitif is finished, it can also be used as a delicious condiment for pasta, rice or even sandwiches. Flea?

The basic ingredients of hummus

• 300 g of canned cooked chickpeas
• 1 tablespoon of tahini
• 1/2 lemon
• 3 tablespoons of olive oil
• 1 teaspoon of salt
• 1 teaspoon of cumin
• Optional: 1 teaspoon zaatar (found easily at health food or oriental grocery stores and is a blend of thyme, oregano, savory, sesame seeds, and sumac) or thyme
• 1 or 2 cloves of garlic
• 2-3 ice cubes

How to make express hummus, easy, cheap, very soft and digestible

For smooth, more digestible hummus, you can start by opening the jar of chickpeas to drain the chickpeas (still keep a tablespoon or two of their juice, in case you need to stretch your hummus), then rinse well. You can take advantage of this to quickly remove the skin: by roughly rubbing them together in your hands in a large volume of water contained in a bowl, the skin will detach by itself, then it will stagnate on the surface while the chickpeas will detach and sink (it is not necessary to remove all the peels to each chickpea, doing it roughly by half will be more than enough).

You can then puree the chickpeas in a blender, and gradually add the lemon juice, spices (you can also roast them first in a little olive oil for even more flavour), garlic cloves (you can remove the germ for easier digestion ), tahini and lemon juice. If your preparation seems too thick, you can add a few tablespoons of canned chickpea juice (aquafaba, for friends) and/or 1, 2 or 3 ice cubes. This avoids having to add too much oil in the preparation and allows you to obtain a smooth, light and fresh hummus.

Also, you don’t have to add oil when mixing, you can simply add some to the presentation dish, or storage container (it will help keep your hummus better).

How to pimp your hummus for less: mint, beets, or bell peppers

You can try some fresh and cheap variations on this hummus base, even if this means dividing the preparation into 2 or 3 to offer different small bowls in which to dip vegetables and other fun aperitifs for summer dinners. It is during the mixing stage that everything is decided.

Mint green hummus

All you have to do is add a dozen mint leaves to your hummus while mixing, to give it a nice green color and a very fresh flavor that will awaken everyone’s taste buds and avoid over-coating the garlic. AND).

Beetroot pink hummus

Also during the kneading phase, instead of or with the mint (goes great together), you can add a small beetroot (made by yourself freshly toasted or store bought already cooked and vacuum packed) or half of this root vegetable with red color alive and sweet taste. This will give a sweet taste and an irresistible pink hue to your hummus.

Red hummus with roasted peppers

Instead of mint or beets, you can opt for a can of plain peppers (also called piquillos, they swim in a mixture of water, sugar and salt, and can be found in the commerce department). Their delicious grilled flavor can be enhanced with a dash of smoked paprika if you have it, and why not some Sriracha on top, for a good hummus spicy as it should be, fiery red color.

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