Untraditional Versions of Hummus

Berlin is a fast growing and evolving city, and you could say I am a somewhat proud Berliner. Its been a bumpy road reconnecting with the city but I am in tune with the flow now. I have found my place here, and I am loving it. Berlin has taught me a lot, and has introduced me to so many new sounds, people and tastes. Especially tastes such as Hummus. Hummus, you good friend of mine. I dollop hummus on so many things now it’s insane. I always have a jar in the fridge for all occasions be it mixed in my veggie bowls, on my rice, in my quinoa, spread on my bread(sprinkled with pomegranate seeds nomnom) or dunking my veggies in it, I simply love it! Hummus is a good and cheap source of protein for vegans and a tablespoon goes a long way. Since it is protein rich it can curb cravings as you get satisfied and get full faster and longer. It is also very easy to prepare at home and can be made in so many different flavors. Below I share two of my favorite recipes.

IMG_1119   Idea: Hummus tastes great spread in a baked sweet potato with salad. It makes a simple but real yummy, nutritious and healthy dinner. Simply Good!

Tip: I also always buy 1kg of dry chickpeas/garbanzo beans from the various Turkish stores that exist in Berlin. This is not only better than buying a can as cans are such a waste, canned beans are also highly processed. Futhermore it is cheaper to buy beans of any kind in its dry form, as it lasts longer and is better for you and you can cook huge batches and freeze them for letter use. To prepare the beans soak them overnight.Drain the beans place in a pot fill with water so that all the beans are covered and bring water to boil, reduce the heat  and cook on low heat. Place a piece of onion in and do not salt the water yet as this slows the beans from becoming cooked through. Cook for an hour on low medium heat and spoon out the foam that may form. During the cooking process study, read do something anything don’t waste time 😀 and blame it on cooking! Once your beans are ready prepare them how you wish or freeze them for later use.  

1. Habibis Hummus

Ingredients:

2 ½ cups of cooked chickpeas

3 Tbsp. of Tahini

2 Tbsp. extra virgin olive oil

Salt to taste

Juice of 1 lemon

2 pinches of Garam masala (or more if you like the taste)

½ cup of water

Method:

Add all the ingredients to a food processor and process till smooth. *if you don’t like garam masala or don’t have any use ground cumin

2.Baba Gahummous

Ingredients:

2 ½ cups of cooked chickpeas

3 Tbsp. of Tahini

2 Tbsp. extra virgin olive oil

Salt to taste

Juice of 1 lemon

½ cup of water

2 pinches of Garam masala (or more if you like the taste)

½ tsp of paprika powder

½ red bell pepper ½

eggplant 3 medium sized mushrooms (like locally grown brown champignons)

Method:

Rub some olive oil on the bell pepper and eggplant and chopped up mushrooms. Place everything in a preheated 175 degree Celsius oven and let it bake for about 10 minutes. Just make sure that the bell pepper and eggplant are well browned (not burnt). Add all the other ingredients in a food processor place the roasted mushrooms, eggplant and bell paper into the mix and process till creamy.

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