Tag: Hummus

between pink hummus and imaginative accessories – Italian Cuisine

A colored pinzimonio (and the right tray) to enrich the table with taste and joy

When friends show up for dinner without warning there is only one thing to do, or better, to prepare: a nice cup of Hummus to be dipped with raw vegetables is crunchy bread between a chat and a toast.
But we want to offer you something different than usual, so this time the hummus we do with a beautiful bright color, perfect this season. Do you like the rose? To serve the whole then, can not miss the right accessories!

The classic recipe and a thousand variations

Hummus is one middle eastern chickpea sauce which is usually served as a starter or a main dish accompanied by pita bread.
In addition to chickpeas, in a perfect hummus there is never a lack tahina, a cream obtained by grinding sesame seeds, which gives the sauce a slightly toasted aftertaste, making it unique in its kind, and the lemon juice, which should be dosed according to one's taste. To top it all off a pinch of salt and a sprinkling of paprika, sweet or smoked, as a garnish.
There are many variations of this basic recipe such as, for example, the one that sees the addition of other legumes such as lentils, or vegetables such as pumpkin, or even fruit like avocado.

Red beet hummus

We propose a very particular and unusual hummus recipe, a little for its delicate and sweet taste, different from the classic recipe, and a bit for the color which, as we have said, is pink.
This hummus contains a special ingredient which is the beetroot.

Recipe of the pink hummus

Ingredients
A jar of cooked chickpeas
A cooked beetroot
A spoonful of tahina
The juice of half a lemon
Oil and salt
Mixed seeds to decorate

Preparation
To prepare the pink hummus you must first of all drain and wash the chickpeas very well and then blend them with the other ingredients.
Pour everything into a cup and garnish with a little oil and mixed seeds.

Pinzimonio of season

We suggest that you serve hummus with so many vegetables in accompaniment to choose according to the season.
We have chosen some peeled and chopped carrots more or less all of the same size, we cut into wedges radishes, eliminated the ends of the green beans leaving them raw and crunchy, we finally chopped up a few slices of carasau bread.
In autumn you do the same thing with cauliflower and fennel and in every season you can have fun with the vegetables you like the most, leaving them always raw when possible to have something crunchy to munch with the sauce.

The sauce to share and the tray to share

Such a special aperitif requires a colorful, fun and original table.
That's why we served vegetables in a special tray for appetizers and finger food by Cà per Iper La grande i.
It is made of 100% biodegradable bamboo fiber, a material widely used in the production of ecological and sustainable objects due to its flexibility and versatility and its peculiarity lies in the three different compartments that allow you to divide the vegetables and arrange them in an orderly and elegant manner. Fantasy on blue tones makes this service particularly suitable for the warm season (when you are already imagining the sea) and the hints of red they blend well with the color of our sauce.
Don't forget to provide your guests too saucers, napkins and cutlery (perhaps combining them with the nuances of the tray for a thematic table), although we are sure that everyone will eat this hummus directly from the cup because this is a convivial recipe … and that's how it is done!

From sweet hummus to three desserts with chickpeas: recipes – Italian Cuisine

A cocoa version of Middle Eastern sauce and more. Did you know that you can make lots of sweets with chickpeas?

Yes, you read that right, let's talk about it sweet hummus, that is, one cream based on chickpeas and cocoa that we are sure will revolutionize your idea of dessert.
Easy to prepare and super healthy, this cream to spread and eat spoon will become your favorite sweet treat.

Hummus: the basics

Hummus, for those who still do not know, is one Middle Eastern sauce based on chickpeas, tahina and lemon juice.
Many love to enrich it with other ingredients such as beetroot, lentils or avocado to transform this light and tasty recipe and accompany it to many dishes.
With the hummus you can fill a sandwich, you can accompany the vegetable balls or the classic falafel always made with chickpeas and you can also serve with a raw vegetables or a gardener.
But the sweet hummus is what?

Variants of the hummus

Browse the gallery

Recipe of sweet hummus

To prepare this sort of cocoa mousse you simply have to blend 250 g of cooked and well washed chickpeas with 120 g of maple syrup, 3 tablespoons of vegetable milk or water, 20 g of bitter cocoa, 2 tablespoons of almond or tahini cream, a teaspoon of vanilla extract and a pinch of cinnamon.
Once you have prepared the cream, which must be very soft and velvety and should not have lumps, you can enrich it with some grains of hazelnuts and pistachios or with drops of dark chocolate, or with both.

Hummus but not only: three sweet recipes with chickpeas

Chickpea biscuits
Perhaps not everyone knows that with the chickpeas you can prepare a delicious and very light pastry.
Just mix together 200 g of boiled chickpeas, 150 of almond flour, 30 g of brown rice flour, 100 g of rice malt, 30 g of corn oil and 50 g of apple juice.
Once the mixture is ready, you can use it as a base for a tart or to make biscuits.

Chickpea cake
With the chickpea flour you can prepare a delicious breakfast cake for a snack of the whole family.
Mix well 80 g of chickpea flour with 250 g of water and add 20 g of brown sugar, 25 g of bitter cocoa, 60 g of peanut oil and a sachet of baking powder. Spread in a buttered cake tin and bake at 180 degrees for 35 minutes.

Frolle filled with chickpeas
These are filled sweets, like ravioli, a little 'more calories than the previous, but really very tasty.
For the pastry work 500 g of 00 flour with 200 g of sugar, 180 g of soft butter, 1 whole egg + 2 egg yolks and the grated rind of a lemon.
Roll it out not too thin and cut it out with a glass.
Put in the center of each circle a filling made by chopping 300 g of cooked chickpeas, 3 tablespoons of bitter cocoa, 100 g of sugar and a little anise liqueur.
Close sealing the ends well with a fork and cook at 180 degrees for 20 minutes.

Chickpeas and inspirations

Are you curious to discover other very original sweet recipes based on chickpeas and more? Read our article on Legumes Desserts.

Remember also that the chickpea preservation water is almost magical and is used to prepare many recipes. Do not throw it away!
From mayonnaise to pancakes here are 5 recipes with aquafaba.

Browse now our gallery for more tips to taste the sweet hummus and use chickpeas in an alternative way!

Recipe Hummus of cannellini with cabbage leaves and autumn pinzimonio – Italian Cuisine

Ingredients

200 g boiled cannellini beans
150 g tahina (sesame cream)
100 g ready beet chips
a small head of black cabbage
lemon
fennel
salt
fresh vegetables to taste

Duration: 15 min

Level: Easy

Dose: 4 people

For the recipe of the cannellini hummus with cabbage leaves and autumn pinzimonio, Frullate the cannellini with the tahina, the juice of a small lemon, a sprig of chopped fennel, a pinch of salt and 100 g of water.
To accompany: Clean the black cabbage. Arrange only the leaves on a pan and bake at 170 ° C for 5-7 minutes, until they have dried. Serve with hummus, together with seasonal raw vegetables and beetroot chips.