Loading...
In summer and with the high temperatures, it is common for the consumption of legumes to decrease, which is not recommended, because we should eat them all year round (legumes are a source of protein of high biological value and fiber, so their consumption is excellent for health). In addition, although it seems that they can only be taken hot, both in salad and in the form of hummus they are delicious.
Although hot spoon dishes do not to appeal in summer, if we have an attractive and tasty way to consume legumes, surely we will do it better. Therefore, today I propose that you try different ways of making hummus.
For those who do not know it, hummus is a pate or cream based on cooked chickpeas, lemon juice, tahini (sesame seed paste) and olive oil, among other ingredients. In addition, you can experiment and mix this base with other foods, and it does not usually produce the “annoying gases” that legumes usually do.
Traditional Hummus
As we say, it is made with chickpeas (which may be in a jar) and is a great way to eat legumes in the summer. In addition, it can be done in advance and thus it provides us with lunch and dinner. It is perfect to accompany with vegetable sticks such as carrots, cucumbers, celery, or added to vegetables.
In addition to chickpeas, it has lemon juice, tahini paste (sesame seed paste) and olive oil; and depending on the local variant, it can also have other ingredients such as garlic, cumin or paprika. The recipe is as simple as shredding the ingredients and adding the “final dressing”, but just in case, I leave you the link to one of the recipes that you can find on the internet. In this case, from the Pequerecetas website: www.pequerecetas.com/receta/hummus
Beetroot hummus
What happens if we add beets? It will surprise you! It may be one of those already cooked, but it is worth doing it with the fresh beets from our orchards. In addition to providing a surprising result, beet is a root very rich in folic acid, iron (therefore, its consumption in iron deficiency anemia is very interesting) and vitamin C, among other properties.
On the Veggieboogie blog there is a delicious recipe: www.veggieboogie.com/hummus-de-remolacha
This amazing beetroot hummus can be combined with vegetables or can be used to give a special touch to cooked potatoes or Spanish omelet … or to any dish.
Note: People who have oxalate stones in the kidney should be careful, as beets are rich in oxalic acid.
Avocado hummus
Another delicious and healthy option is to make the hummus with avocado. As we tell you when we talk about its properties, the avocado falls within the group of fruits and stands out for its great contribution of unsaturated fatty acids, so it helps us prevent cardiovascular diseases, regulate cholesterol values; It is also very rich in vitamin E, a powerful antioxidant that helps us fight degenerative diseases.
In the blog Directo al Paladar you will find a great recipe for avocado hummus: www.directoalpaladar.com/tapas-y-pinchos/como-hacer-un-delicioso-hummus-de-aguacate.
More suggestions
Finally, on the blog Rebanando you will find a few more suggestions: 10 types of hummus that will surprise you Artichoke, chard, black olives, mushrooms, white beans, lentils … each one delicious!
As we say, any of your hummus is a delight to eat with vegetable sticks or as an accompaniment to other dishes. In addition, with a good whole wheat bread, they are a perfect base to prepare a fabulous bread toast to which we can add some quality fish preserves (white tuna, mussels, sardines …) with which we will have a perfect plate, like this hummus bread toast with little sardines by Sara(Els fogons de la Bordeta) .
Enjoy the summer very much (always with the corresponding security measures)! Cheers to all!
Send us your recipe and win a fish preserved box
