Beetroot & Coriander Hummus 😍 TWO DIFFERENT RECIPES For Hummus Lovers! | Colorful Appetizer Ideas скачать в хорошем качестве

Beetroot & Coriander Hummus 😍 TWO DIFFERENT RECIPES For Hummus Lovers! | Colorful Appetizer Ideas

Ready to give your hummus a colorful and flavorful upgrade? In today's video, we're diving into the world of hummus with two distinctive recipes - the rich and earthy Beetroot Hummus and the fresh and fragrant Coriander Hummus! 😍 Whether you're a hummus aficionado or a newbie to this creamy delight, these recipes are sure to impress. Perfect as colorful appetizers or wholesome snacks, they're a feast for both the eyes and the palate. Don't wait any longer, let's get cooking! ►SUBSCRIBE ► ►► https://bit.ly/38QQ03R ►CHECK OUT OUR TURKISH CHANNEL ► ►► https://bit.ly/2EJ0NU3 ►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► https://bit.ly/2G62xHD ►Our Amazon Store for USA Shopping: https://amzn.to/3MMadOa ►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu To follow what is happening in our kitchen and cooking school; ►Facebook: / refikaninmutfagi ►Instagram: / refikabirgul ►Twitter: / refikabirgul ►Website: https://www.refikaninmutfagi.com ►The handcraft products that we use in our kitchen: https://goo.gl/0aKsMW 2 medium beetroots 400 gr chickpeas, canned or boiled 8 tablespoons tahini 2 cloves of garlic, peeled 1 teaspoon salt 1 lemon Ice cubes To garnish, Olive oil Fresh thyme Red chili peppers, finely sliced (or red pepper flakes) Sesame seeds • To boil the beetroots, first scrub the beetroots with a clean loofah, a clean rough sponge or a brush. The point is to scrape off any excess dirt and soil without peeling the beetroots. Place them in a medium saucepan. Cover with 2 cm of water. Bring to the boil over high heat and simmer until tender, about 20-30 minutes. Allow them to cool down and peel under running water. • The perfect hummus has a creamy texture. To achieve that, you need to peel the chickpeas. This might sound like a lot of work but I have a brilliant shortcut for that! Pour the chickpeas in a salad spinner and fill with water. Slightly rub the chickpeas. The skins will pop up to the surface and when you push the basket up and down, the skins will group on the water and it will be really easy to collect them. If you don’t have a salad spinner, pour the chickpeas in a large bowl and rub them under running water. The running water will also help the skins to group. • Put the beetroots, chickpeas, tahini, garlic, olive oil and salt in the food processor. Squeeze the lemon juice and pulse until the texture becomes silky and creamy. Adding ice cubes while running the processor will prevent heating and help the smoothness. You can add up to six cubes depending on your processor’s performance. Taste and add more salt, tahini or lemon if needed. • Transfer the hummus to a wide dish and make a crater with the back of a spoon. • Drizzle some olive oil and top with red pepper, fresh thyme leaves and sesame seeds. Enjoy your delightful hummus with lavash or chips as your spoon! Mind-blowing green hummus: 1 cup of mung beans, boiled and cooled down 9 tablespoons tahini 1 small bunch of coriander (50 gr) - you can substitute parsley for coriander 4 cloves of garlic 1,5 heaped teaspoon salt 6 tablespoons olive oil 1,5 lemons Ice cubes To garnish: Olive oil Fresh coriander leaves Red pepper flakes Pistachio, chopped • To make the mind-blowing mung bean and coriander hummus, add the mung bean, tahini, coriander, garlic, salt and olive oil in the food processor. • Squeeze the lemon juice and pulse until the texture becomes silky and smooth. Adding ice cubes while running the processor will prevent heating and will help the smoothness. You can add up to eight cubes depending on your processor’s performance. • Transfer the hummus to a wide dish and make a crater with the back of a spoon. • Drizzle some olive oil and top with red pepper flakes, pistachio and coriander leaves. Your green hummus is ready to blow your mind! It would also be perfect in a wrap with white cheese- also known as feta- and walnuts. ►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu To follow what is happening in our kitchen and cooking school; ►Facebook:   / refikaninmutfagi   ►Instagram:   / refikabirgul   ►Twitter:   / refikabirgul   ►Website: https://www.refikaninmutfagi.com ►The handcraft products that we use in our kitchen: https://goo.gl/0aKsMW