This recipe is very simple, even if it looks elaborate. The good thing is that you can make them all or just one of the recipes we describe below. This plate is meant to represent the earth—not because the ingredients come directly from it, but because, when plated with a bit of enthusiasm, they resemble different minerals in sediment layers.
Productos con los que prepararla
Ingredients
⚫ For the black lentil hummus:
- 600 g cooked black lentils
- 150 g tahini
- 1 garlic clove
- Juice of half a lemon
- 30 g olive oil
- Salt to taste
- 2 ice cubes
🟢 For the Kalamata olive hummus:
- 600 g cooked chickpeas
- 200 g Kalamata olives (or any other drained, pitted olives)
- 100 g tahini
- 2 garlic cloves (to taste)
- 45 ml lemon juice
- 4 ice cubes
- 30 ml 2 tbsp olive oil
- Salt to taste
🔴 For the roasted pepper hummus:
- 600 g cooked chickpeas
- 200 g drained roasted red peppers
- 4 tbsp tahini (60 g, or to taste)
- 1 garlic clove (to taste)
- 4 tbsp lemon juice (60 g)
- 1 level tsp sweet paprika (5 g)
- 4 ice cubes
- 4 tbsp olive oil (60 ml)
🟠 For the turmeric hummus:
- 500 g cooked chickpeas
- 55 g walnut kernels
- 1 garlic clove
- Juice of 1/2 lemon
- 1 tbsp tahini (20 g)
- 1 tsp ground cumin
- 2 tbsp turmeric
- 2 tbsp extra-virgin olive oil
- Salt to taste
Instructions
- Fit the blade accessory in the Chefbot bowl. Add the cooked chickpeas or lentils—reserving some for garnish if you wish—blend for 1 minute on speed 10 and close.
- Open, scrape down the sides with the spatula. Add tahini, garlic, lemon juice, salt and any additional ingredient. Blend 30 seconds on speed 8 and close.
- Scrape down again. Taste and adjust salt if needed. Add the ice cubes, blend 1 minute on speed 8 and close.
- Check for a thick, silky-smooth texture. If needed, blend 30 seconds more on speed 10.
- Transfer to a bowl, cover with cling film and chill at least 30 minutes so the flavours meld.