Discover three tantalizing hummus recipes perfect for any occasion

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, an addition to vegetables, or even as a standalone dish. Making it at home is simple, and the different flavors will surprise your loved ones.

Hummus is a delicious and healthy paste that has won the hearts of connoisseurs worldwide. While it is usually based on chickpeas, there are various variations. Riding the wave of seasonal vegetables, the Pyszności kitchen also offers fava bean hummus and a beet variation. These three delightful flavors 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 quite simple:

Ingredients:

Classic hummus:              

• 14 ounces of cooked chickpeas
• 1 clove of garlic
• ¼ cup olive oil
• 2 ounces tahini paste
• ½ teaspoon ground cumin
• About 1 teaspoon salt
• Juice of 1 lemon
• About ⅓ cup chickpea water

Beet hummus:                  

• 9 ounces cooked beets
• 7 ounces cooked chickpeas
• 2 ounces tahini paste
• 1 clove of garlic
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• About 1 teaspoon salt
• ⅓ teaspoon black pepper
• Juice of 1 lemon
• About ⅓ cup chickpea water

Fava bean hummus:                

• 11 ounces cooked fava beans
• 5 ounces cooked chickpeas
• 2 ounces tahini paste
• 8 fresh mint leaves
• 2 cloves of garlic
• ¼ cup olive oil
• Juice of 1 lime
• About 1 teaspoon salt
• About ⅓ cup chickpea water

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

Preparation method:

Classic hummus: Put the cooked chickpeas, peeled garlic clove, olive oil, tahini paste, 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, chili flakes, and a green accent like parsley or cilantro.

Beet hummus: Put the cooked and peeled beets, chickpeas, tahini paste, and peeled garlic into a blender—season with sweet paprika, cumin, salt, and pepper. Squeeze the lemon juice and blend until smooth. 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.