Rote Rüben Hummus

Serves: 8
Preparation time: 10 min

When I moved to Vienna as a 19-year-old student one of the first new, big city live-ish things I learned about – besides crowded lecture rooms, cheap beer & weird people on the subway – was hummus! I think hummus was somehow trendy at that time – anyhow you would find an „oriental breakfast with hummus & falafel“ on every single breakfast menu in the city. As a food enthusiast AND a hillbilly at the same time, I naturally was one of those people who would instantly order those „oriental“ breakfasts what led to a huuuuge accumulation of canned chickpeas in the kitchen of my apartment. And that hasn’t changed ever since…

Over the last few years, I tried all kinds of recipes for homemade hummus & I now nominated this recipe as the ultimate way to make homemade (beetroot) hummus:

Ingredients:

• 500 g cooked chickpeas
• 4 garlic gloves, crushed
• 1 lemon
• 1 tsp ground cumin
• 8 tbsp water
• 5 tbsp olive oil
• 3 tbsp tahini paste
• salt

For beetroot hummus, you will also need 2 cooked beetroots.

Preparation:

1. Drain the chickpeas and rinse.
2. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini & water in a food processor and blend to a creamy purée.
3. Add more lemon juice, garlic, cumin or salt to taste.
4. Serve with bread or fresh vegetables.

For beetroot hummus just add chopped, cooked beetroots at step 2.

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Für 8 Personen
Zubereitungszeit: 10 Minuten

Zutaten:

• 500 g Kichererbsen, gekocht
• 4 Knoblauchzehen
• 1 Zitrone
• 1 TL Kümmelpulver
• 8 EL Wasser
• 5 EL Olivenöl
• 3 EL Tahini Paste
• Salz

Zubereitung:

1. Die gekochten Kichererbsen in einem Sieb gut abwaschen.
2. Kichererbsen, Zitronensaft, Knoblauch, Kümmel, Salt, Tahini & Wasser in einem Blender oder mit einem Mixstab zu einer cremigen Masse pürieren.
3. Mit Zitronensaft, Knoblauch, Kümmel oder Salz abschmecken.
4. Mit frischem Brot oder rohem Gemüse servieren.