Hummus 3 Ways
The Dish
Hummus 3 Ways
Best for: Dip, Salad topper
Serves: 6-8
Prep time: 10mins
Cook time: 0
I am totally hummus obsessed, plus you can eat it with nearly everything. Making your own hummus is super easy and ensures there are no extra unwanted ingredients. I make a big batch every week and store it in an airtight container for around 5 days. It’s the perfect snack with crudités and pita, a great addition to any grain bowl or salad and the best base for any sandwich.
Because I love hummus so much I am always looking for new ways to spice it up a little and have a bit of versatility, here are my three favourite.
The Recipe
Simple Hummus
Add all ingredients to a food processor and blitz for 2-3 mins until smooth.
I like to serve it with a drizzle of olive oil and toasted pine nuts for added texture, with pita to dip in.
Avocado Hummus
Add all ingredients to a food processor and blitz for 2-3 mins until smooth.
Beetroot Hummus
Add all ingredients to a food processor and blitz for 2-3 mins until smooth. This also add splash of colour to a dish and makes any plate look pretty.
The Ingredients
1 cup chickpeas
1 garlic clove, peeled and roasted for 10 mins
1 tbsp lemon juice
1 tbsp tahini
1 tbsp olive oil
1 tsp cumin
Salt and pepper to taste
Avocado Hummus
I cup chickpeas
1 garlic clove, peeled and roasted for 10 mins
1 tbsp lemon juice
1 tbsp tahini
1 tbsp olive oil
1 ripe avocado
Salt and pepper to taste
Beetroot Hummus
I cup chickpeas
1 garlic clove, peeled and roasted for 10 mins
1 tbsp lemon juice
1 tbsp tahini
1 tbsp olive oil
2 bulbs of beetroot
Salt and pepper to taste