Houmous light. This is a scrumptious hummus using less oil. It's adapted from Martha Shulman's Mediterranean Light and works well with Brenda's Middle Eastern Tuna Salad Pitas or as a dip with raw vegetables. This is a scrumptious hummus using less oil.
The best hummus is lusciously creamy, yet somehow light and fluffy. It's beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. It's nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic. Vous pouvez cuisiner Houmous light utilisant 5 ingrédients et 3 pas. Voici comment cuisiner ça.
Ingrédients de Houmous light
- C’est 1 boîte de conserve de pois chiches.
- Vous avez besoin 1/2 de jus de citron.
- C’est de cumin.
- Vous avez besoin de sel, poivre.
- Vous avez besoin 1 gousse de d'ail.
Drain and tip the chickpeas into a food processor. Season with a pinch of sea salt, then pop the lid on and blitz. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth. I really like using fruity, light flavored olive oils when making hummus.
Houmous light instructions
- Versez le jus de la conserve dans un récipient et dans un autre les pois chiches. Ensuite ajoutez le jus de citron et les épices ainsi que l'ail..
- Mixez avec un mixeur plongeant ou le tornado de chez @guydemarle ou encore le companion de @moulinexfrance Versez petit à petit le jus des pois chiches pour lisser la préparation..
- Goûter et arrangez à vos goûts du coup pas besoin d'huile de sésame donc plus light après biensur faut pas se manger le bol seul 🍜😉.
In addition to the ingredients above, you can add more flavor and ingredients to your hummus. I love adding roasted red peppers for a red pepper hummus , but olives, pine nuts, and extra spices are also great options. This Middle Eastern dip is traditionally made with chickpeas, tahini, lemon juice, and olive oil; it lends itself to several variations. Garnish with a lemon wedge and fresh parsley sprig, and serve with Spicy Baked Pita Chips. "I came up with this recipe because I had an eggplant I wanted to use," said one Cooking Light reader. "I noticed, when looking at my favorite recipes for hummus and baba ghanoush, that they were quite similar, so I combined the two, making a large amount of dip with half the work. I make this dish for parties.
