Comment Faire Parfait Houmous light

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

  1. C’est 1 boîte de conserve de pois chiches.
  2. Vous avez besoin 1/2 de jus de citron.
  3. C’est de cumin.
  4. Vous avez besoin de sel, poivre.
  5. 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

  1. 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..
  2. 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..
  3. 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.

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