Hummus ist der König unter den Aufstrichen, finde ich. Er verleiht allem, was man mit ihm beschmiert oder was man in ihn tunkt, das gewisse Extra. Fladenbrot und Falaffeln sowieso, aber auch Burgern, Gemüse- oder Kartoffelpuffern oder mit Röstgemüse gefüllten Wraps und Pitabroten. Auch die einfache geschälte Karotte und Gurke motzt er ordentlich auf. Und pur mit dem Finger oder Löffel in den Mund geschoben geht auch immer. Keine Frage, der klassische Hummus ist für sich schon so gut, dass man eigentlich nicht mehr an ihm herumbasteln müsste. Falls ihr aber doch mal Lust auf Abwechslung in Farbe und Geschmack habt, probiert diese beiden Varianten!
Für eine Galette
HUMMUS MIT LILA KAROTTEN
4 Knoblauchzehen
3 lila Karotten
1 Dose Kichererbsen
4 EL Tahini
3-4 EL Zitronensaft
1/2 TL Kreuzkümmel
1/2 TL Paprikapulver
Salz
5 EL Olivenöl
Wasser
HUMMUS MIT SPINAT UND BASILIKUM
1 Dose Kichererbsen
4 EL Tahini
3-4 EL Zitronensaft
2 Knoblauchzehen
1/2 TL Kreuzkümmel
Salz
5 EL Olivenöl
Wasser
1 Handvoll Babyspinat
ca. 10 Basilikumblätter
Für den grünen Hummus Kichererbsen abgießen und in der Küchenmaschine mit Tahini, Zitronensaft nach Belieben, Kreuzkümmel, einer ordentlichen Prise Salz, Olivenöl und soviel Wasser wie nötig zu einer cremigen Paste verarbeiten. Dann Babyspinat und Basilikumblätter unter den Hummus mixen und eventuell nachsalzen.
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