Serving: Hummus pairs wonderfully with fresh veggies (like carrots, cucumbers, or bell peppers), pita bread, or crackers. You can also use it as a spread for sandwiches or wraps.
Storage: Store leftover hummus in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to a month—just make sure to store it in a freezer-safe container.
Variants:
Spicy Hummus: Add a dash of cayenne pepper or a couple of slices of jalapeño for some heat.
Roasted Red Pepper Hummus: Blend in roasted red peppers for a sweet, smoky twist.
Herb-Infused Hummus: Blend fresh herbs like parsley, cilantro, or basil into the hummus for added freshness.
FAQ:
Q: Can I use dried chickpeas instead of canned? A: Yes, you can cook dried chickpeas and use them in place of canned. Simply soak them overnight, then cook them in water until soft (about 1-2 hours) before draining and using in the recipe.
Q: My hummus is too thick—what can I do? A: If your hummus is too thick, simply add a little more ice water, one tablespoon at a time, until you reach your desired consistency.
Q: Can I make hummus without tahini? A: While tahini adds a rich, creamy flavor, you can substitute it with other ingredients like Greek yogurt or sunflower seed butter for a different taste. Keep in mind the texture and flavor will change slightly.
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