Hummus y Verduras
Entrante20 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.
