Hummus threeway: Maple carrot hummus, classic hummus and guacahummus

Since I am never allowed to treat or pay for food when I am at my parents' house (which I am thankful for, of course;)), I try to cook delicious meals for my parents as often as possible. My dad bought a lot of dried chickpeas, so I decided to make yummy hummus, but go a little fancier and make it a little special.
And because I am the master of originally original blogposts which have been done so many times they are so unoriginal now that they almost become original again (but not really), here's my hummus trio (or threeway): Maple carrot hummus with Raz el hanout, classic hummus with parsley and a spicy hot hybrid of hummus and guacamole which I very originally called it guacahummus.

I never used dried fresh chickpeas before, but I feel like they are a lot more delicious than the canned version. Anyway, all the recipes can be done with canned beans too, which is a lot more convenient, because cooking chickpeas takes about 60 to 75 minutes, provided that you soaked them in water for 24 hours or at least over night. I cooked over a kilo of chickpeas and in the end distributed about 420 grams on the three recipes.

Oh and before I forget, health benefits of chickpeas, yeah super nutritional, very plant-based protein, vegan essential, blabla let's start the recipe already!

Ingredients

Classic hummus:

• 180g cooked chickpeas 
• 2 tbsp fresh lemon juice
• 1 to 1 1/2 tbsp tahin (sesame paste)
• 1 tbsp olive oil
• 2 cloves of garlic
• 1/2 tsp cumin seeds
• 1/4 tsp paprika powder
• 1/4 tsp hot paprika powder
• 1 tbsp frozen parsley
• salt and pepper to taste

Guacahummus:

• 120g cooked chickpeas
• 1 medium small avocado (~100g)
• 2-3 tomato slices 
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 clove of garlic
• 1 fresh chili
• 1 tbsp frozen basil
• a pinch of paprika powder
• salt and pepper to taste

 Maple carrot hummus:

• 120g cooked chickpeas
• 2 small carrots (~60g)
• 1 tbsp sunflower oil
• 1 tbsp maple syrup
• 2 tbsp fresh lemon juice
• 1 to 1 1/2 tbsp tahin (sesame paste)
• 1 clove of garlic
• 1/2 tsp Raz el hanout (or curry powder)
• 1/4 tsp paprika powder
• salt and pepper to taste

Instructions 

Before making the hummus, prepare the caramelized carrots. Peel them (optional) and cut them into 1cm thick slices. In a small pot on medium heat, roast them in sunflower oil until they are tender and slightly browned. Add the maple syrup (careful, it might sizzle) and stir it for about 2 minutes, then remove the pot from the stove and let the carrots cool completely.
I make the three recipes with an immersion blender one after the other and it doesn't really need to be cleaned between the recipes. You can also use a food processor or stand mixer.
Juice a lemon, about one third goes into each recipe.
Roughly chop the garlic cloves
1. The classic hummus: Add all ingredients to a high container and blend it. If the mixture is too stiff, add a little splash of water and adjust the salt accordingly. Don't overblend, because the garlic might get bitter.
2. Guacahummus: Roughly chop the chili and the avocado. Add all ingredients except for a little less than half of the avocado and the tomato slice to a high container and blend it. Less extra water should be needed, because the avocado makes it creamy.
Chop the rest of the avocado and the tomato finely and stir it into the hummus.
3. Maple carrot hummus: Add the caramelized carrots and the rest of the ingredients to a high container and blend it. By now you should know how to make hummus ;)

Now assemble the three hummus variations (avoiding plural here) in an appealing way in quadrangular bowls on a wooden tray with some of the ingredients "randomly" placed on the tray and garnish with different elaborate topings or just serve with bread or veggie sticks and enjoy!

 
You can store it in the fridge for a few days, but don't ask me how many ... I use to eat it within two days tops.

Maple carrot hummus

 

Classic hummus

Guacahummus

 

 

 

Photos and original recipe

copyright © 2017 Anna Sandor