Best homemade Hummus | 3 ways of hummus with baked pitta crisps | Vegetarian| Cook with me | #withme

Hey guys, today I'm going to make a delicious

hummus

and serve it with some oven

baked

chips for a slightly healthier version and I'll show you some options on how to make it. to flavor it and make different types of

hummus

, to be honest I completely stopped buying hummus in the store since I started making this at home, it is much tastier and the store jar is in very small quantities, here you can get stuck in and um have It's for lunch, breakfast, snack and I usually soak dried chickpeas overnight, just like I do for chickpea curry I guess, but for ease I'm going to use some chickpeas canned, so I have 400 grams of canned chickpeas.

I'm going to rinse it off and just run it quickly under the faucet. I'm just going to leave a spoonful of chickpeas on the side. I'll use it to decorate later and put the rest in the blender. To this I'm going to add two heaped tablespoons. of um tahini, if you can't find it, you can make it at home by toasting some sesame seeds and then grinding them to get this delicious paste, also a quarter teaspoon of salt. The first one is my favorite, which is a delicious lemon and cilantro hummus with a little bit of garlic very good, very good, so I'm going to add a clove of garlic, just a handful of fresh spinach leaves, this is about 20 grams and 20 grams of coriander leaves and at least half lemon juice.

I mean lots of delicious lemon juice. What you might need is to add a tablespoon or two of just water because real hummus, uh, I'm told there's no olive oil in hummus, so that's how I do it. Plus it tastes amazing so a tablespoon or so of water if needed and then we'll make it creamy and it smells so amazing it will go right onto the serving plate. Look at that beautiful color you get from spinach and cilantro. now we're going to add the finishing touches so if you do it a little bit right and that's where we pour our olive oil really good look at that and some of the chickpeas go in there and obviously since it's a cilantro hummus you have to put some cilantro on top, finally some chili flakes, the next hummus is a beetroot harness, now you know that the beet when roasted will become a little sweeter and I'm going to make the hummus with the spice that goes very well with the cumin with beetroot, which is cumin, so I'm going to cut it into thin slices, a splash of oil and I'm going to put it at 180 c for 30 minutes, I'm just going to toast two tablespoons of cumin seeds, just roast them in dry. enough to make a 400 gram can of chickpeas, to that I will add again two heaped tablespoons of um tahini a quarter teaspoon of salt half a lemon a clove of garlic most of the cumin I am going to leave a little to sprinkle on top and then This roasted beet comes in, so come in and I've got some water here.

Oops my goodness look how awesome this looks, it smells so amazing, it's time to put it on a plate and then again let's make some space. all the oil, a little bit of extra virgin olive oil and then I'll use the leftover toasted cumin. Oh, this smells so good you just want to dive in and the third hummus is a roasted red pepper and chili hummus and I'm just going to take a red pepper and slice it up and then just with a little bit of oil I'm going to put it under the grill for 10 minutes until the skin is completely charred so just here a little bit of oil and then you put it under a handle and here they are all beautifully charred I'm just going to peel them I have a can of drained and rinsed chickpeas this is what I'm going to do let's add our delicious roasted peppers a clove of garlic I have a selection of chillies here so I'm just going to take two three let's go for three three chillies I'm just going to put them whole in this one it's going to be spicy and then we're going to squeeze in half a lemon salt and two tablespoons heaped with tahini and here we go a little bit of water look at that pretty color oh smell it's so smoky because of the peppers I'm going to finish it again with some swirls and since it has chilies in it I'm going to finish it with some chilis so that when people try it they know that there are chili peppers in this and just some chili flakes.

I'm going to make some pita chips and I have four whole bitters ready, of course you can make them at home. I'm going to slice them up, open them up a little bit, and then cut them into small pieces. So they're cut and ready and I'm just going to drizzle a little bit of olive oil on top and just a little bit of salt and I've got the oven really hot at 180°C and I'm going to put These last about 15 to 20 minutes, but I'll keep an eye out for them. Sometimes it takes a little longer, around 25 minutes, so al

ways

keep an eye on it.

Mine is at 160 because it is a fan oven. See you soon, so 15 minutes. They've worked really well, you can see they're really nice and golden and crispy, so I'm going to set it aside and let it cool. God, this all smells so good and I'm going to try all three because why not? and you can put. Store it in a box in the refrigerator and it will last four to five days easily. It's so good served with a mix of things. You know you can. I have these fries you just made with halloumi, cucumber, carrot. long story short the list goes on and on um but that cilantro is so strong it's beautiful with a little bit of lemon and the red pepper is totally different oh that's spicy it's so spicy lovely and spicy in the beet one , that cumin is amazing, so good.

I finished my lunch and enjoyed it very much. I hope you try it. Please leave us a comment and don't forget to subscribe and share. See you tomorrow with the new recipe. Bye bye.