Ah! What would aperitifs be without the precious hummus? This Levantine chickpea specialty is indeed all the rage on cozy tables. Plus, for many vegetarians or vegans, the pork and tuna rillettes are often all they can eat! But if the classic hummus hasn’t aged a bit, it also comes in the colors of the rainbow. Pink, green, orange… Hummus is reinvented with versions of beetroot, broccoli, spinach or carrot. Check out our three favorite alternative hummus recipes.
Beet Hummus
ingredients
- 200 g cooked whole beets
- 75 g canned chickpeas
- 75 g sheep feta cheese or a vegan substitute
- 1 lime (zest + juice)
- cumin powder
- Salty
- Pepper
Preparation
- In the mixer bowl, add the chickpeas, beets, feta, lime zest and juice.
- Blend until you get a smooth and creamy texture.
- Add cumin, salt and pepper to your taste.
- Pour the beet hummus into a pretty bowl that will bring out its bright color.
- Drizzle with olive oil.
- Delicious with crispy vegetable sticks (celeriac, black radish, cauliflower, etc.) or toasted bread croutons.
White bean hummus
ingredients
- 400 g cooked white beans (for example from a can)
- 2 tbsp tahini (sesame puree)
- 1 small clove of garlic
- 1 sprig of rosemary
- 2 tbsp olive oil
- 2 pinches of Espelette pepper
- 2 pinches cumin
- Salty
- Pepper
Preparation
- Drain the white beans.
- Place them in the mixing bowl with the other ingredients.
- Mix everything to a homogeneous consistency.
- Serve the hummus in a deep plate, sprinkled with a sprig of rosemary and a drizzle of olive oil.
- Enjoy white bean hummus as a snack with carrots or breadsticks.
Carrot Hummus
ingredients
- 100 g canned chickpeas
- 150 g carrots
- 1 lemon
- 1 clove of garlic
- 2 tbsp olive oil
- 2 tbsp tahini (sesame puree)
- cumin powder
- Salty
- Pepper
Preparation
- Peel the carrots, cut them into slices and cook them in boiling water until tender.
- In the mixer bowl, add the chickpeas, drained carrots, garlic, lemon juice and tahini.
- To blend.
- You can add a tablespoon of carrot cooking water to adjust the texture.
- Season with cumin, salt and pepper.
- Drizzle with olive oil and serve the very chilled carrot hummus as an appetizer. It can also be used in making wraps or sandwiches to add softness.
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