Hummus with Red Swirl

Nearly all-vegan households always have a tab of hummus in the fridge, which accompanies almost every meal. However, for most people, what they have is a store-bought variety. While it is tasty, there are better choices than this one. First, you can’t compare the taste of freshly made hummus with what you buy in the store with added chemicals and preservatives to keep it on the shelf longer. Secondly, when you make your hummus, you get to control all the ingredients that go into it, unlike what you buy.

This Chickpea Hummus with A Red Swirl is a traditional Middle Eastern recipe with very simple ingredients that blend beautifully to create a creamy and intensely flavorful hummus. Middle Eastern hummus traditionally uses chickpeas, also called garbanzo beans, because they have a very creamy texture. You can also reserve the cooking liquid, known as “Aguafuba,” for baking since it is very gelatinous.

Chickpeas are the most common base for a creamy and thick hummus. They are rich in protein and fiber, supplemented by potent minerals and vitamins that promote muscle and bone strength. They are especially beneficial for pre-diabetics or people with diabetes due to their high levels of dietary fiber that help lower blood glucose. Chickpeas also provide choline, a powerful antioxidant that supports mental and nervous health.

For a great-tasting hummus, use chickpeas, tahini (made from grinding toasted sesame seeds) which adds a nutty flavor, fresh lemon juice for a welcome tang, spices and herbs of your choice, and olive oil to bind all the ingredients and create a silky texture. Additionally, roasted red pepper is blended and swirled into the hummus to deliver an extraordinary taste and added luxury.

Serve it with your pasta or make a taco spread by adding your favorite veggies and enjoy culinary heaven!

Print Recipe

Hummus with Red Swirl

Pestos, Dips & Sauces – Dadaji Fusion Recipes

By SS Shiva – Serves: 4

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Nutritional Benefits: Chickpeas are rich in protein and fiber, packed with essential minerals and vitamins that promote muscle and bone strength through protein, calcium, and iron. They are especially beneficial for pre-diabetics or diabetics, as their high dietary fiber helps regulate blood glucose levels. Chickpeas also provide choline, a powerful antioxidant supporting mental and nervous system health. Sweet red pepper (paprika) is an excellent source of vitamins A and C, which support eye health and bolster immunity. Additionally, it contains beta-carotene, vitamin B6, niacin, folate, riboflavin, iron, magnesium, and potassium, contributing to robust heart, bone, neural, and digestive health.

Ingredients

• 1 lemon, juiced
• 1/2 teaspoon salt or more to serve
• 1 tablespoon coriander or basil pesto
• 1/2 tablespoon extra virgin olive oil for serving
• 1 tablespoon smoked paprika for serving
• 2 tablespoon tahini (sesame paste)
• Chickpea/garbanzo beans, cooked
• 1 large paprika, roasted
• Fresh parsley or coriander for garnish and serving

Instructions

1

After cooking chickpeas, pass them through a sieve to separate and collect the excess liquid.

2

The collected liquid, known as Aquafuba, is used as a vegan egg replacer in cake making or other sauces.

3

Place the chickpeas in a bowl of water and gently rub them to peel off the skin (this step is optional and creates a creamier texture).

4

Drain the garbanzo beans and transfer them to a food processor; blend until smooth and paste-like, scraping down the sides as needed.

5

Add the lemon juice, tahini, olive oil, pesto, and salt, and blend for about five minutes until smooth. Taste and adjust flavors by adding more lemon juice or salt if desired.

6

Spoon and spread the hummus onto a plate or bowl.

7

Roast the paprika, peel off the skin, blend until smooth, and use the back of a spoon to create decorative swirls over the hummus.

8

Drizzle with olive oil, sprinkle with smoked paprika and fresh parsley, then serve cold or at room temperature.

Nutrition

• 253.0 Calories
• 34.7g Carbohydrates
• 0.0mg Cholesterol
• 9.2g Fat
• 10.8g Fiber
• 11.5g Protein
• 1.2g Saturated fat
• 314.0mg Sodium
• 6g Sugar
• 0.0g Trans fat

Notes

Soaked chickpeas will sprout after 24 hours, offering a healthier alternative to cooked chickpeas. Please note, the original flavor of hummus may vary slightly when using sprouted beans. Also, do not wash the roasted paprika, as this preserves its unique flavor.