Traditional and Beetroot Hummus Recipes Video

Traditional & Beetroot Hummus Recipes by Sebastien Torres, an Executive Chef at Bulgari Hotel Dubai.

INGREDIENTS

Traditional Hummus
500gr raw chickpeas
200gr tahini
150gr ice cube
12gr salt
80ml corn oil
1/2 lemon juice

Beetroot Hummus
500gr beetroot
200gr labneh (or cream cheese)
5gr salt
1/2 lemon juice
Pomegranates & nuts (for dressing)

DIRECTIONS

Traditional Hummus

1. Soak chickpeas in a bowl of water for 12 hours
2. Transfer chickpeas in a saucepan & cook until the mixture becomes soft
3. Cool down chick peas for few minutes
4. In a blender, add the cold chickpeas mixture, ice cubes & mix it
5. Add tahini and salt, keep blending for few more minutes
6. Slowly pour corn oil and lemon juice & whisk it
7. Cool it down and dress with some olive oil and cooked chickpeas

Beetroot Hummus

1. Cook beetroot in water until soft
2. Remove beetroot and chop it very finely
3. In a mixing bowl, add cooked beetroot, labneh, salt and lemon juice
4. Whisk it and dress with some pomegranates and nuts

Credit: Bulgari Hotels & Resorts