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hummus

Better than Store-bought 15-minute beetroot hummus

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Hummus. We all know it – we all love it! That creamy, tangy goodness that we spread onto bread, enjoy in pita, top every bowl with and dip our veggies in to make them more delicious! A staple in most households – and still, most people buy it at the store while it is SO easy to make!

What is hummus?

Hummus is a dip or a spread that originated and nowadays is found in Middle Eastern cuisine. It has a very smooth consistency and is made out out chickpeas, tahini (which is a sesame paste), olive oil, garlic, and spices. It typically is enjoyed with some fresh Pita bread. Hummus is very popular among the vegan nutrition because it works great as a spread on bread or as a dairy free dip and is pretty healthy!

What is special about this dish?

Regular hummus, as I said is made out of chickpeas as its main ingredient. But this one is a little bit different and perfect for fall! Besides Chickpeas, the star of the show is beetroot. Beetroot is a quite popular ingredient to be added to hummus because its slightly sweet flavour just works in perfect harmony with the creaminess and tanginess of the hummus. So instead of plain hummus, we are switching things up a little bit and making a delicious beetroot hummus!

How do you make hummus?

The entire process is pretty simple, and will take you a maximum of 10 minutes. To make it, you definitely need canned chickpeas. It is possible to use dried ones, but you will have to cook those for 1,5-2 hours before being able to make the hummus, which is pretty time consuming! So I prefer to go for canned ones. You add those to a blender or a food processor (either works) along with a few other ingredients and blend it until it’s creamy. It really is this simple and does not ask for any other cooking!

The secrets to making a really good hummus

There are a few things you can look out for when making hummus to take it next level. First, use canned chickpeas or ones that are boiled really softly. Second, use a good Tahini. This is a sesame paste you can find at most supermarkets and has a runny consistency but I would recommend buying it at an asian store. The Tahini there is just more liquid and will make the hummus creamier! If you cannot make it to an asian store, I recommend at least checking the ingredients list. A good Tahini has Sesame seeds as its only ingredient.

My third tip is to preserve some aquafaba (this is the liquid the chickpeas come in when canned). Adding this will keep the hummus really creamy. My fourth, and last tip is to use a splash of vinegar. As weird as it may sound, it really makes a difference! It adds this tanginess that makes a hummus really good. Sometimes lemons are used, but I would really recommend doing some vinegar!

Is beetroot hummus healthy?

It definitely is! Chickpeas are very healthy since they are high in protein and high in fibre. The Tahini and Olive oil add some healthy unsaturated fats, which makes a great nutritional value for a dip! The beetroot adds some natural sweetness and vitamins! Another reason why it is loved by the food industry is because it is healthy!

How to best have it

Really with anything, you would have regular hummus with. On top of some toasted bread with some avocado, or to dip some veggies in. Also works great on top of (buddha) bowls, in pita bread or on top of a rice cracker. You can even just thin it out with water and lemon juice to make a salad dressing! So the options are endless… and all delicious!

I hope that you will love this recipe and I am sure you’ll be making this on repeat in your kitchen! A great & healthy fall food!

I hope that you will love this recipe and I am sure you’ll be making this on repeat in your kitchen! A great & healthy fall food!

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Better than Store-bought 15-minute beetroot hummus

The best creamy & delicious beetroot hummus ever. Better than any premade takeout version!

Course Appetizer, Side Dish, Snack
Cuisine arabian, middle eastern
Prep Time 10 Minuten
Total Time 10 Minuten
Servings 5 servings
Calories 144 kcal

What you will need

  • 1 can chickpeas
  • 2 small beetroots (precooked)
  • 1 tbsp Tahini
  • 2 tbsp Olive Oil
  • 2 tsp vinegar (white wine vinegar works best)
  • 3-4 tbsp aquafaba (the liquid canned chickpeas come in)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp paprika powder

How to

  1. Drain the chickpeas but preserve the liquid they were in. Add them to a blender along with all the other ingredients and 3-4 tbsp of that preserved liquid. Blend until smooth! If it is too firm, add more olive oil or aquafaba. But be aware that beetroot hummus will not be as creamy as normal hummus because of the beets in it! Enjoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière

Ultimate Hummus

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Ever since I went to boarding school and me and my friends ordered hummus pretty much every week, I am obsessed with it. I just love the taste, the creaminess and everything! It’s so good! 

But since hummus is not too cheap, I decided to make my own because it is so simple! I did not know how simple it was until I watched a YouTube video about it and let me tell you, no one should or will ever buy hummus in the supermarket again after trying out this recipe. You essentially only need 4 ingredients to make it; chickpeas, olive oil, tahini & lemon. This is the most basic form of it. I would recommend though, to include salt, and some more spices. There are ready-to-use spice mixes in supermarkets that take it next level or you can add them yourself. I would add some garlic powder, cumin, cayenne pepper, and paprika powder. 

If plain hummus is too basic for you, then feel free to get creative and make a different flavor. By adding cooked beets, you can make a beetroot hummus, add curry powder for a curry hummus, greens for a green madness hummus, dried tomatoes and basil or pesto for a Mediterranean twist. Honestly, the options are endless, which makes it such a great dish because it is so versatile. You can make the base and then adapt it however you, your family or your friends like it.

Hummus serves an awesome appetizer too. If you decorate it beautifully in a bowl, garnish it with some fresh herbs such as parsley or mint, some veggies, such as tomatoes, peppers, peas or cucumbers, and maybe some other touch of color, like pickled onions, it immediately looks super appetizing! Serve it with some toasted ciabatta or crackers, drizzle with olive oil, and voilá! A stunning and really simple appetizer is ready to be enjoyed! It is something light your guests can snack on while waiting for dinner! 

But don’t now think that hummus only makes a great appetizer, no, it can be used in so much more! Spread it into sandwiches, top it onto bowls, use it as a dip, … you can do so much with it! It’s like avocado, super good and super versatile! I for example love to have it with some toasted bread or in a wrap. This is so good! 

The making process is pretty simple too. It actually is ready in 15 minutes if you buy canned chickpeas. You just need to drain and rinse them, so any of the liquid is removed. This makes it easier to digest, which is really good. Of corse, you can cook them yourself if you want, just bake sure to soak them before and cook them until really soft so they can easily be mashed. I actually prefer cooking them myself, simply because you have more control about how soft they are going to be. Then just add them into a blender along with some Tahini, Olive Oil, lemon juice, salt, spices and a little water. Blend it until really creamy and then you already are done! That’s how easy it is! 

I, as already monitored, love to serve it as an appetizer, but it is great in whichever way you decide to use it. You can make a big batch of it and freeze some, so you always have some on hand! I hope that you’ll enjoy this recipe! 


Happy eating, 
Katie <3

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Hummus

Partydip, Bread Spread, Appetizer – you name it, Hummus is perfect for it!

Course Appetizer, bowl, Snack
Cuisine asian, oriental
Prep Time 15 Minuten
Total Time 15 Minuten
Servings 10 servings
Calories 109 kcal

What you will need

  • 400 g canned chickpeas
  • 2 tbsp Olive Oil
  • 3-4 tbsp Tahini
  • 1/2 tbsp vinegar (white wine vinegar)
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika powder
  • 2-3 tbsp of the liquid the chickpeas were in

How to

That is how it works:

  1. Drain the chickpeas from the can. Rinse them with water until there is no foam anymore. This will make the hummus creamier and easier to digest.

  2. Add the chickpeas, along with all the other ingredients, into the food processor. Blend until smooth. If it is too thick for your preference, add more olive oil or water.

  3. Place in a bowl and garnish with some more olive oil, some fresh, cut up vegetables, pickled onions and parsley. Serve with some crackers and enjoy!

Open Vegan Breakfast Sandwich

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I love having savory breakfasts! I like them much more than sweet ones. You might not know because I mostly post sweet breakfast recipes, but that’s because I mostly share plant based ones and I think it is so hard to make vegan savory breakfasts. But since I try to include more plants into my diet, K decided to share a vegan breakfast dish that is savory, especially for all those without a sweet tooth. We do not have to miss out on savory stuff when we want to eat vegan from time to time.

The thing, that I think is most difficult, when not including animal products into your breakfast, is not eating eggs. I absolutely love eggs and think there is nothing better than an avocado toast with poached eggs but sometimes I just like to switch it up. I got inspired to create this dish when I ate at a restaurant in Vienna, which is called Karmafood, that is mostly plant based/ vegetarian. I had a vegan breakfast sandwich and it was soooo good, so I decided to try to recreate it.

At first I thought „mushrooms for breakfast“? Wait, no way! I can’t do that! But it actually is super delicious! It is not like soggy mushrooms, it just tastes really good in the combination with all of the other ingredients. So let me tell you what this sandwich (or topped bread) is made of:

We start out by roasting a sourdough bread. You can use a white bread, but I like to use a mixed one, which is partially whole wheat and partially not. If you want, you can also use a whole grain bread or if opting for a gluten free version, use sweet potato toasts! This really is up to you! We toast that bread in a toaster, because crispy bread is just way better! If you want to be super fancy, you can butter or spread margarine on both sides and toast it in a pan. This adds extra flavor but is a little more work! 

Once we have our bread, we can continue with the rest. Next comes hummus. I like to use curry hummus, just because I really like it, but normal one works just as good. So we spread a thick layer of that. Next up are some greens. I like to use mixed greens, but if you prefer to stick to one kind, that works. You see this is really versatile! The greens in here do not radically change the flavor but add a lot of vitamins! So it’s great! We continue to add even more greens, this time in form of avocado. Because… what would a breakfast sandwich be without avocado? Well, not a good one at least! 

So now we have the base. We continue to add more vegetables. Next up: cherry tomatoes. I like the touch of color and flavor they add! Sautéeing them helps to not let them taste super different from the rest but it helps them to work in a harmony with the other ingredients! Ok top, now only go mushrooms. I would recommend to use shiitake mushrooms, because they are pretty big.you can also use other ones if you prefer, just make sure that they are pretty big. On top only goes another dollop of hummus, and a drizzle of hot sauce, if you like. I live it spicy, so for me it always is a must! 

I love making this for a quick breakfast, because wir literally comes together in like 10 minutes. You can also serve it for brunch or make a cute buffet with all the different things and people can build their own ones! I hope this gives you some inspiration for savory, plant based breakfast ideas! Let me know if you like it and if you decide to recreate it be sure to tag me with @uneptcusiniere or with #unepetitecuisiniere !

Enjoy,
Katie

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Open Vegan Breakfast Sandwich

An ideal breakfast for all those who want to eat more plant based but still stay savory. Super delicious and simple.

Course Breakfast, brunch, dinner
Prep Time 5 Minuten
Cook Time 10 Minuten
Total Time 15 Minuten
Servings 2 servings
Calories 239 kcal

What you will need

  • 2 slices bread you can use whichever you want; sourdough, white, whole wheat, whatever
  • 4 tbsp hummus
  • 1 handful greens
  • 1/2 avocado
  • 5-6 shiitake mushrooms
  • 12 cherry tomatoes
  • some sprouts, more hummus and hot sauce for topping (optional)

How to

That is how it works:

  1. Toast the two slices of bread in the toaster.

  2. Meanwhile heat up the oil in a pan. Remove the stems of the mushroom. Once hot, add the mushrooms and sauté them for about 3 minutes on each side until soft. Remove them and add the cherry tomatoes in. Let them soften for about 2-3 minutes.

  3. Meanwhile, remove the bread from the toaster. Generously spread the hummus. Add the greens on top. Slice up the avocado and layer the slices on top of the greens. Take the mushrooms and add them in top along with the sauteed cherry tomatoes.

  4. Finish it up with another dollop of hummus, some sprouts and hot sauce if wished!

  5. Serve and enjoy!