Chick pea dip hummus & three variations

Name: Chick pea dip hummus & three variations
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 can(s) (425 ml each) Chickpeas; 1 Garlic clove; 5 TABLESPOONS Lemon juice; 1/2 TEASPOON Salt; 125 g Tahin (sesame paste); 4-5 Tbsp Olive oil; 5 TABLESPOONS Water; 30 g roasted pine nuts; 2 TABLESPOONS green pesto; 5 Stem/s Basil; 5 TABLESPOONS Water; 150 g Whole milk yoghurt; 2 TABLESPOONS Sesame; 5 TABLESPOONS Water; 5 TABLESPOONS Orange juice; 1 red chopped chili pepper; 100 g dried chopped soft tomatoes

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

Is omnipresent in the Orient as a starter, dip or side dish. This fine speciality is also finding more and more enthusiastic fans here, not least because it is so quick and easy to prepare. Whether in oriental or domestic cuisine, the legume scores with its nutty taste and lots of vegetable protein

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 6

2 can(s) (425 ml each) Chickpeas
1 Garlic clove
5 TABLESPOONS Lemon juice
1/2 TEASPOON Salt
125 g Tahin (sesame paste)
4-5 Tbsp Olive oil
5 TABLESPOONS Water
30 g roasted pine nuts
2 TABLESPOONS green pesto
5 Stem/s Basil
5 TABLESPOONS Water
150 g Whole milk yoghurt
2 TABLESPOONS Sesame
5 TABLESPOONS Water
5 TABLESPOONS Orange juice
1 red chopped chili pepper
100 g dried chopped soft tomatoes

Directions

1
For the chickpea dip hummus (basic recipe), drain the chickpeas, rinse briefly, drain. Peel and coarsely chop the garlic. Puree finely with lemon juice and 5 tbsp. ice-cold water in a tall mixing bowl. Stir in salt, tahini and oil. Season to taste with salt.
2
For the pesto hummus, finely puree the chickpeas, garlic, lemon juice and 5 tablespoons of water from the basic recipe with 30 g roasted pine nuts, 2 tablespoons of green pesto and the leaves of 5 stalks of basil. Then stir in salt, tahini and oil as indicated in the basic recipe. Season to taste.
3
For the yoghurt hummus, finely puree the chickpeas, garlic, lemon juice and 5 tbsp. water from the basic recipe. Then mix in 150 g whole milk yoghurt and salt, tahini and oil as indicated in the basic recipe. Season to taste. Serve with 2 tbsp. roasted sesame seeds.
4
For the tomato hummus, finely puree the chickpeas, garlic and 5 tbsp. water from the basic recipe with 5 tbsp. orange juice, 1 red chopped chilli pepper and 100 g dried chopped soft tomatoes. Then stir in salt, tahini and oil as indicated in the basic recipe. Season to taste.