Hummus y Verduras
Appetizer20 min6 porcionesFácilSobre esta receta
Un clásico hummus casero y cremoso servido con una colorida variedad de verduras frescas para mojar. Esta receta bien comprobada produce hummus ultra suave de calidad de restaurante cada vez — hecho con ingredientes de despensa y listo en minutos. Perfecto para picar, entretener o un almuerzo ligero.
Instrucciones
- 1
Drain the chickpeas over a mixing bowl, reserving the liquid (aquafaba). Set the liquid aside. For the smoothest hummus, pinch the skins off the chickpeas — it only takes 2–3 minutes and makes a noticeable difference.
- 2
Add the tahini and fresh lemon juice to the food processor. Process for about 1 minute until the mixture is whipped and slightly pale. This step aerates the tahini for a fluffier, creamier result.
- 3
Add the garlic, extra virgin olive oil, cumin, and kosher salt to the food processor. Process for another 30 seconds until combined.
- 4
Add half of the drained chickpeas. Process for 1 minute, then add the remaining chickpeas and process for another 1–2 minutes until very smooth.
- 5
With the food processor running, drizzle in the reserved chickpeas liquid (or cold water), 1 tablespoon at a time, until the hummus reaches your desired consistency — creamy and spreadable but not runny. Taste and adjust kosher salt or fresh lemon juice as needed.
- 6
Peel and cut the medium carrots into sticks about 3–4 inches long. Cut the celery into similar-sized sticks. Slice the English cucumber into rounds or spears. Seed and slice the red bell pepper and yellow bell pepper into strips. Arrange all vegetables on a large platter or board.
- 7
Spoon the hummus into a wide, shallow serving mixing bowl. Use the back of a spoon to create a swirl or well in the center. Drizzle generously with extra virgin olive oil, dust with paprika, and scatter fresh parsley over the top.
- 8
Place the hummus mixing bowl in the center of the veggie platter and serve immediately.
