Become a master chef with these 4 unique hummus recipes and tell us which one’s your favorite!
HUMMUS PLATTER
Ingredients
Turmeric hummus
¾ cup cooked chickpeas
4-5 garlic cloves
2tbsps tahini
2 inch fresh turmeric, boiled, peeled and roughly chopped
1 small carrot, boiled and cut into slices
1½ tbsps lemon juice
A few coriander leaves
Sea salt to taste
¼ cup extra virgin olive oil + for drizzling
¼ tsp Tata Sampann Garam Masala
Pomegranate pearls for garnish
Roasted pumpkin seeds for garnish
Roasted white sesame seeds for garnish
Lavash to serve
Green pea hummus
¾ cup cooked chickpeas
½ cup fresh green peas, blanched
15-20 mint sprigs
2 tbsps tahini
3-4 garlic cloves
Crushed black peppercorns to taste
2 tbsps lemon juice
Sea salt to taste
¼ cup extra virgin olive oil + for drizzling
½ tsp Tata Sampann Coriander Powder
Roasted sunflower seeds for garnish
Roasted cumin powder for garnish
Bread sticks to serve
Beetroot and sweet potato hummus
¾ cup cooked chickpeas
1 small beetroot, boiled, peeled and cut into wedges
½ small sweet potato, boiled, peeled and sliced
6-8 walnuts, roasted and roughly chopped
7-8 garlic cloves, roasted
2 tbsps tahini
¼ cup extra virgin olive oil + for drizzling
Sea salt to taste
½ tsp Tata Sampann Red Chilli Powder
Crumbled feta cheese for garnish
Roasted melon seeds for garnish
Sliced pistachios for garnish
Coriander leaves for garnish
Salted cookies to serve
Chocolate hummus
¾ cup cooked chickpeas
A pinch of sea salt
2 tbsps coco powder
3 tbsps maple syrup
2 tbsps tahini
1 tsp vanilla essence
¼ cup extra virgin olive oil + for drizzling
¼ tsp Tata Sampann Red Chilli Powder
Chopped apples for garnish
Chocolate chips for garnish
Mint leaves for garnish
Sugar cookies to serve
Method
1. For the turmeric hummus, add chickpeas, garlic cloves, tahini, fresh turmeric, carrot, lemon juice and coriander leaves in a blender jar. Add sea salt, olive oil, and Tata Sampann Garam Masala. Blend to a fine paste,add a little water to adjust the consistency.
2. Transfer to a serving bowl, drizzle a little olive oil. Garnish with pomegranate pearls, pumpkin seeds and white sesame seeds. Serve with lavash.
3. For green peas hummus, add chickpeas, green peas, mint sprigs, tahini, and garlic cloves in a blender jar. Add crushed black peppercorns, lemon juice, sea salt, olive oil and a little water to adjust the consistency.
4. In the same blender jar, add Tata Sampann Coriander Powder and blend to a fine paste. Transfer to a serving bowl, drizzle a little olive oil on top. Garnish with sunflower seeds, roasted cumin powder, and serve with bread sticks.
5. For beetroot and sweet potato hummus, add chickpeas, beetroot, sweet potatoes, walnuts, roasted garlic, tahini, olive oil, sea salt, and Tata Sampann Red Chilli Powder, and a little water. Blend to a fine paste.
6. Transfer the hummus into a serving bowl, drizzle olive oil. Garnish with crumbled cheese, roasted melon seeds, and sliced pistachio nuts, and coriander leaves. Serve with salted cookies.
7. For Chocolate hummus, add chickpeas, sea salt, coco powder, maple syrup, tahini, vanilla essence, olive oil, and add Tata Sampann Red Chilli Powder. Add a little water and blend to a fine paste.
8. Transfer the hummus into a serving bowl, drizzle a little olive oil and garnish with chopped apples, chocolate chips and mint leaves. Serve with sugar cookies.
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