Tag: hummus

Broccoli and chickpea hummus – Gordon Ramsay’s version

Here’s mine broccoli and chickpea hummusan alternative to the famous Middle Eastern cream, suitable for a winter aperitif to be served with toasted pita bread and others meze.

It’s not the first time I’ve started from the traditional recipe ofchickpea hummus, to create alternative seasonal versions. The first was thechickpea and courgette hummuswhich has been very successful both here and on mine instagram channel @lennesimoblog. And after the summer version based on courgettes, it was the turn ofpumpkin hummusfor an autumn variant with one of this season’s most loved ingredients.

I also thought about winter ingredients, often underestimated, and I discovered that tahini*, the creamy sauce made from white sesame seeds, pairs perfectly with the sulphurous flavor of cruciferous vegetables, the “cabbage” family of vegetables! It was then my turn cauliflower and chickpea hummusbut the idea of trying it with broccoli was a winning one.

The preparation is simple: just cook the steamed broccoli, perhaps using the basket to cook other foods, mix them with the spices and blend them with the cooked chickpeas. If you prefer, you can experiment with a broccoli-only variant, for an even more intense and vibrant color.

How to pair broccoli hummus

The ideal match is the toasted pita bread, to be served in bite-sized pieces; a choice that further enhances the flavor and tradition behind this broccoli and chickpea hummus.

But you can also try Neapolitan saltimbocca or le Salento pucce*, generally already cut in half, perfect for your Middle Eastern meze based on creams, such as hummus, mutabal or the babaganoush.

Cauliflower and chickpea hummus – Gordon Ramsay’s version

A cauliflower and chickpea hummusdelicate and tasty, to pair with toasted pita bread, perfect for a winter-themed Middle Eastern aperitif.

As it was for thepumpkin hummusthis time too I started from the traditional recipe ofchickpea hummus, to create a seasonal version. It was the turn of cauliflower, one of the most iconic ingredients of winter, together with its cheerful and fragrant family: cabbages.

You can prepare it by mixing a handful of cooked chickpeas with cauliflower cooked in a pan with spices, to get closer to the more authentic flavor of the original sauce. Or push yourself into experimentation and make hummus with only cauliflower. A real “cabbage hummus”!

And if you like seasonal variations of this cream, then I invite you to check out mine chickpea and courgette hummus. Easy to make and super tasty, I’m sure everyone will like it.

How to accompany him? Green light for flatbread, crackers and breadsticks, but it’s at its best with pita bread!

The right spices for your Cauliflower hummus

The choice of spices for this recipe is crucial, which is why I want to leave you my purchasing advice. You can find other ideas on spices to use in my dedicated Amazon shop window*!

Broad bean hummus and pod finger food – Gordon Ramsay’s version

With this delicious seasonal vegetable I prepared a very delicate broad bean hummus. And with the pods? Do not throw anything away: let's prepare a crunchy, spicy and … anti-waste appetizer together!

A zero waste idea for a spring aperitif: the beans become a creamy sauce of Middle Eastern inspiration, scented with sesame and cumin, while the pods, after a short boiling and a quick frying, become crunchy sticks to be enjoyed in combination with broad bean hummus.

The recipe becomes doubly anti-waste if you use dry stale bread for the breading, blended in a food processor, to which you can add spices to taste.

Just like for the biscuit cake pops, the pappardelle with coffee grounds and the cooked fish, this recipe is also part of my TURN ON APPETITE column on Clic, the magazine of Accendi luce & gas Coop, full of dishes, techniques and ideas for "low impact" cooking.

post made in collaboration with Click – accendilucegas.it

ingredients for 2/4 people

WHAT

750 g of whole beans (250 shelled)
50 g of sesame seeds
2 tablespoons of extra virgin olive oil
1 teaspoon of sesame oil
the juice of 1/2 lemon
1 teaspoon of paprika (sweet or spicy according to taste)
a peeled clove of garlic
1 teaspoon of cumin powder
breadcrumbs to taste
1 teaspoon of kebab spice
an egg
Salt and Pepper To Taste
oil for frying to taste
mint to taste

Broad bean hummus and spiced pod finger food

The ingredients of my oriental aperitif

how to shell the beans

HOW TO MAKE PEA HUMMUS

First I shelled the beans, keeping the pods as intact as possible. I kept about 400 g of the most beautiful and washed them with extreme care (if particularly dirty or earthy, you can soak them with baking soda). Then I brought a pot of lightly salted water to a boil and dipped the pods for about 10 minutes.

I removed the pods, which I cooled under running water, drained and dabbed with kitchen paper and, in the same cooking water, I dipped the shelled beans that I cooked for another 10 minutes.

Once cooked, I cooled the beans under running water and drained them and transferred them to the glass of my food processor with extra virgin olive oil, sesame oil, garlic, paprika and cumin, sesame seeds, a few mint leaves and lemon juice. I activated at maximum power until a creamy mixture was obtained and I kept it in the refrigerator until serving.

You can replace sesame seeds and sesame oil with the same amount of tahini, the sesame cream used in the original recipe, which you can find in some ethnic departments of large-scale distribution or in specialized stores.

how to prepare broad bean hummus

How to bread pods

I prepared two flat plates, in one I poured the beaten egg and in the other the breadcrumbs mixed with salt, pepper and the kebab spices, then I passed the bean pods first in the egg and then in the breadcrumbs. Then I heated the seed oil in a pan and fried the pods until completely golden.

I served finger food of very hot pods with broad bean hummus, decorated with fresh mint and a drizzle of raw oil.

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