一個超簡單嘅素食小食?。
最重要做法超簡單，只需要有一個Blender 就可以?
材料： ( 4人 需時： 15 分鐘 )
罐頭鷹嘴豆 | Canned Chickpeas 1 Can
檸檬汁 | Lemon Juice 1 tbsp
中東芝麻醬 | Tahini 2 tbsp
初榨橄欖油 EVOO 2 tbsp
蒜頭 | Garlic 2 cloves
鹽 | Sea salt 1/2 tsp
孜然粉 Ground Cumin | 1/4 tsp
紅椒粉 Paprika | ½ tsp
蕃茜 Parsley | 1 sprig
甘荀 Carrot | 1 pc
西芹 Celery | 2 stalks
扁面包 Flat Bread | 2 pc
做法 Directions :
甘荀去皮切條 （約食指長度）, 西芹去粗纖維切條。Peel and cut carrot into finger size. Peel the strings off the celery, cut into strips.
扁面包切條，放入焗爐翻熱3 分鐘備用。Reheat the flat bread in an oven for 3 minutes, set aside.
鷹嘴豆瀝乾水份, 預留2-3大匙鷹嘴豆水備用。Drain the chickpeas and reserve 2-3 spoon of the liquid.
蒜頭拍扁去衣。Peel the garlic.
將鷹嘴豆 （留 1 湯匙裝飾）、中東芝麻醬、初榨橄欖油、檸檬汁、蒜頭、鹽及孜然粉放到攪拌機中攪拌至軟滑。Put the chickpeas (reserve 1tbsp for garnish), tahini, extra virgin olive oil, lemon juice, garlic, salt and cumin in a food processor, blend until smooth.
打開食物處理機，依照個人喜好的濃稠度，可慢慢加入適當的煮豆水攪拌至順滑即可。Add some chickpea liquid if needed to reach your desired consistency. Blend until smooth.
倒入碗中，用匙羹略掃平，下少許初榨橄欖油。Place hummus in a serving bowl, use the spoon to flatten the surface. Drizzle with some extra virgin olive oil.
放上鷹嘴豆，灑少許紅椒粉和蕃茜碎裝飾。蔬菜條和扁面蘸鷹嘴豆泥一起享用。Garnish with some chickpeas , chopped parsley and paprika. Serve with flat bread and veggies.
Tips： 可將中東芝麻醬轉成熟紅菜頭，牛油果或忌廉芝士， 將這個鷹嘴豆泥變化成不同味道和顏色的抹醬。放在雪櫃可儲存3-5 日You can use beetroot, avocado or cream cheese to replace tahini. Mix and create different flavors and color of hummus. Could store in fridge for 3 to 5 days.
@food__labo
@cookingfeverhk#cookingwithCelia#hummus#hummuslover#hummusrecipe#easyrecipes#easyrecipe#chickpea#chickpea#greenmonday#plantbased#plantbasedrecipes#vegetarianrecipes#flatbread#partyfood#partyfoodideas#hkcooking#recipecreator#foodstyling#foodstylist#hkfoodstylist#foodporn#hkfoodblog#foodblog#recipeoftheday#colourfulfood#eatclean#素食
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