Recipe

Snack platter
with three hummus varieties

Name: Snack platter with three hummus varieties
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g chickpeas (soak in plenty of water during at least 7 hours, then rinse thoroughly); 4 tbsp olive oil; 3 tbsp Tahini paste; 1 organic lemons (only the juice); 2 garlic cloves (peel and squeeze); 1 tsp cumin seeds; 1 tsp sea salt; Black pepper (Freshly ground season well); 2 dl Cooking water (keep after cooking); 1 Pomegranates (Wash, quarter and core); 2 sprigs leaf parsley (chop finely); Olive oil to dribble; 1 tsp paprika, sweet; 5 dried tomatoes (roughly chop); 1 red chilli peppers (Optional: Kernen entfernen wash, cut into small pieces); 50 g Fresh leaf spinach (waschen und abtropfen); 1 tbsp Basil pesto

easy

APPROX. 35 Minutes

Enough For

4 persons

Cookware

DUROMATIC® pressure cooker

Nutritional Value

1475 kJ / 352 kcal (Per person)

Ingredient

Carbohydrates 28 g
Sugar 14 g
Fat 24 g
Protein 10 g

Allergens

Gluten
Nuts
pulse
sesame

Note

Fill the snack platter with seasonal foods, to suit the occasion and your preferences. You can use vegetables such as cherry tomatoes, cucumbers, baby corn and radishes. Pickled olives, dried figs, soft (vegan) cheeses and nuts are also perfect with all three hummus flavours. And don’t forget bread and crackers!

Cooking Equipment

Stick blender
Colander

Ingredients

Basic hummus recipe

200 g chickpeas soak in plenty of water during at least 7 hours, then rinse thoroughly
4 tbsp olive oil
3 tbsp Tahini paste
1 organic lemons only the juice
2 garlic cloves peel and squeeze
1 tsp cumin seeds
1 tsp sea salt
Black pepper Freshly ground season well
2 dl Cooking water keep after cooking
1 Pomegranates Wash, quarter and core
2 sprigs leaf parsley chop finely
Olive oil to dribble

Tomato & chili hummus

1 tsp paprika, sweet
5 dried tomatoes roughly chop
1 red chilli peppers Optional: Kernen entfernen wash, cut into small pieces

Pesto & spinach hummus

50 g Fresh leaf spinach waschen und abtropfen
1 tbsp Basil pesto

Preparations

Basic hummus recipe

Chick peas

1. Tip the soaked chick peas into a colander and rinse well with cold water.

2. Place the pulses in the DUROMATIC® and cover with water. Close the lid.

3. Cook under pressure on setting 2 for 10 minutes. At the end of the cooking time, move the pan off the hob and allow to cool until the pressure indicator stem remains in its lowest position.

4. Once the chick peas are cooked, drain in a colander and allow to cool.

5. The softer the chick peas, the creamier the end result.

Instructions

Basic hummus recipe

1. Add all ingredients up to and including the pepper into the blender or cutter.

2. Gradually pour in boiling water as you blend the ingredients, but stop as soon as you achieve the desired consistency.

3. Divide the hummus mixture into thirds. Garnish one third with pomegranate seeds, chopped parsley and a little olive oil (this is the classic hummus version).

Tomato & chili hummus

1. Blend a third of the hummus mixture with paprika, dried tomatoes and chili, season to taste. Scrape into a bowl and garnish with chili rings and small chunks of dried tomato.

Pesto & spinach hummus

1. Blend one third of the hummus mixture with leaf spinach and pesto, then season to taste. Scoop into a bowl and garnish with pine nuts and basil leaves.

Serving

Snack platter

Arrange all three hummus varieties on a wooden platter and serve immediately.

Hint Fresh hummus can be stored in the fridge in an airtight container for 2-3 days. Drizzle oil over the surface to make it stay fresh for longer and prevent it from drying out.