Discover three tantalising hummus recipes perfect for any occasion

Hummus is well-known among fans of Middle Eastern cuisine. Although its most prevalent version is the classic combination of chickpeas and tahini, other delicious variations are worth trying. Hummus with fava beans or beetroots surprises with its taste and captivates from the first bite.

Hummus, a thick dip based on chickpeas, is a culinary treasure of Turkish cuisine. Although mainly associated with Turkey today, its history dates back to ancient Egypt. It can be eaten in many ways - as a dip for bread, as an addition to vegetables, and even as a standalone dish. Making it at home is really simple, and the different flavour versions will surprise your loved ones.

Hummus is a delicious and healthy paste that has won the hearts of connoisseurs worldwide. It is usually based on chickpeas, but there are various variations. Riding the wave of seasonal vegetables, there is also fava bean hummus and a beetroot variation. These three delicious flavours are perfect for parties with vegetable sticks or as tasty spreads to diversify your daily breakfast.

Chickpeas for hummus should be cooked or taken from a jar or can. The recipe is really simple.

Ingredients:

Classic Hummus:

              
• 400 grams of cooked chickpeas,
• 1 clove of garlic,
• 60 millilitres of olive oil,
• 60 grams of tahini paste,
• ½ teaspoon ground cumin,
• about 1 teaspoon of salt,
• juice of 1 lemon,
• about 80 millilitres of chickpea water.

Beetroot Hummus:

                  
• 250 grams of cooked beetroots,
• 200 grams of cooked chickpeas,
• 60 grams of tahini paste,
• 1 clove of garlic,
• 1 teaspoon of sweet paprika,
• ½ teaspoon of ground cumin,
• about 1 teaspoon of salt,
• ⅓ teaspoon of black pepper,
• juice of 1 lemon,
• about 80 millilitres of chickpea water.

Fava Bean Hummus:

                
• 300 grams of cooked fava beans,
• 150 grams of cooked chickpeas,
• 60 grams of tahini paste,
• 8 fresh mint leaves,
• 2 cloves of garlic,
• 60 millilitres of olive oil,
• juice of 1 lime,
• about 1 teaspoon of salt,
• about 80 millilitres of chickpea water.

If necessary, if the hummus is too thick, you can gradually add chickpea water or plain water.

Preparation method:

Classic Hummus: Put the cooked chickpeas, peeled garlic clove, olive oil, tahini paste, and spices, such as ground cumin and salt, into a blender. Squeeze the lemon juice and blend everything into a smooth mass. If it is too thick, add some water. Transfer to a bowl and drizzle with olive oil. Garnish with chickpeas, chilli flakes, and a green accent in the form of parsley or coriander.

Beetroot Hummus: Put the cooked and peeled beetroots, chickpeas, tahini paste, and peeled garlic into a blender. Season with sweet paprika, cumin, salt, and pepper, squeeze the lemon juice and blend. Garnish with olive oil, chickpeas, white sesame seeds, and chopped parsley.

Fava Bean Hummus: Put the cooked and peeled fava beans, chickpeas, tahini, garlic, mint leaves, and olive oil into a blender. Squeeze the lime juice, add salt, and blend, adding some chickpea water as needed. Garnish with chickpeas, olive oil, mint, and lime slices.