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Hummus Trio

Category Noodles, rice, potatoes & legumes

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  • 1h 20 minutes
Basic hummus recipe:
  1. 250 g chickpeas
  2. 2 L water
  3. 2 cloves of garlic
  4. 60 ml lemon juice
  5. 150 g Tahini (sesame paste)
  6. 1 ts cumin seeds
  7. 1 1/2 ts salt
  8. cold water (as required)
Hummus with roasted bell pepper:
  1. 1 yellow bell pepper
  2. 1 pinch chili powder / cayenne pepper powder
  3. 1/2 ts salt
  4. pepper
  5. 1 tbs olive oil
Avocado hummus with yogurt:
  1. 1/2 avocado
  2. 75 g greek yogurt
  3. 1/2 small red chili pepper
  4. 1 tbs lime juice
  5. 1/2 bunch coriander
Beetroot hummus:
  1. 100 g cooked beetroot
  2. 1 tbs Dukkah (oriental spice blend)
  3. 1 tbs olive oil
Basic hummus recipe:

1. Place the chickpeas and water in the large pot, place the Secuquick softline on top and seal.

2. Heat the pot on highest level up to the turbo window, switch to a low level and cook in the turbo area for approx. 45 minutes. At the end of the cooking time, place the pot in the inverted lid and allow it to depressurize automatically. Remove the Secuquick.

3. Drain the chickpeas and allow them to cool a little. Peel and chop the garlic roughly. Blend all the ingredients to a purée with approx. 100 ml cold water. If the hummus is too thick, add more cold water gradually until you have achieved a creamy consistency.

Hummus with roasted bell pepper:

4. Cut out a circle of baking paper with the help of a 24 cm lid and line the flat pot with it. Wash and quarter the bell pepper, press the quarters down until they are slightly flattened, and lay them in the pot with the skin facing upwards.

5. Place the Navigenio overhead and switch to high level, bake for approx. 15 minutes. then take out and allow to cool.

6. Skin the bell peppers and dice the flesh into small cubes. Mix half of the cubes with one third of the basic hummus recipe and season with cayenne pepper, salt and pepper. Arrange the hummus in a dish, sprinkle over the remaining cubes of bell pepper and drizzle with the olive oil.

Avocado hummus with yogurt:

7. Peel the avocado and dice into small cubes, deseed the chili pepper and cut into fine strips. Roughly chop the coriander. Mix half of the avocado cubes and half of the coriander with the remaining ingredients. Carefully fold it into one third of the basic hummus recipe, arrange in a dish, and garnish with the remaining avocado cubes and the coriander.

Beetroot hummus:

8. Dice the red beets into cubes and liquidize with one third of the basic hummus recipe, arrange in a dish, then sprinkle on the dukkah and drizzle with olive oil.

Tip

  • Hummus tastes best served with fresh flatbread.

This recipe has been tested and approved by AMC.

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Cooking method

Baking

Quick cooking

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