Hummus 3 ways

written by Sylvia Jemutai 19th February 2019

Once you make your own you’ll never get store bought again. Hummus is the kind of dip I could literally eat all year round. Perfect for nachos as a dip, sandwiches and wraps. Super easy and fast, you’ll be able to whip up three batches in no time.

ORIGINAL

 

 

 

Prep Time: 10min

Ingredients
  • 1 Can Chickpeas
  • 2 Cloves Garlic
  • 1 Tsp Cumin
  • 1⁄4 cup Tahini
  • 2 Tbsp Lemon Juice (1 lemon)
  • 1⁄4 Tsp Salt
  • 2 Tbsp Olive oil
  • 2 Tbsp Water
Directions
  1. Drain and rinse the chickpeas. Reserve a few whole chickpeas for serving.
  2. In a food processor combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water then blend into a creamy purée.
  3. Once completely smooth serve it into a bowl and spread it out with the back of spoon creating small crevices for the olive oil.
  4. Drizzle with extra virgin olive oil and garnish with paprika, cumin seeds or a dollop of natural yoghurt.
  5. Serve with some warm pitta bread and Enjoy!

ROASTED BEET HUMMUS

 

Prep Time: 10min

Ready In: 40min

Ingredients
  • 2 Beetroots (Medium)
  • 1 Can Chickpeas
  • 2 Cloves Garlic
  • 1 Tsp Cumin
  • 1 Tsp Smoked Paprika
  • 1⁄4 cup Tahini
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp Lemon Juice (1 lemon)
  • 1⁄4 Tsp Salt
  • 2 Tbsp Olive oil
  • 4 Tbsp Water
Directions
  1. Wash and pat dry the beetroot, cut in half and coat with a pinch of salt & black pepper, 1 tsp balsamic vinegar and 1 Tsp olive oil. Wrap in aluminium foil and bake for 40 mins at 200 ̇C
  2. Drain and rinse the chickpeas.
  3. In a food processor combine the chickpeas, beetroot, paprika, balsamic vinegar, lemon juice, garlic, cumin, salt, tahini, and water then blend into a creamy purée.
  4. Once completely smooth serve it into a bowl and spread it out with the back of a spoon creating small crevices for the olive oil.
  5. Drizzle with extra virgin olive oil and garnish with, cumin seeds or a dollop of natural yoghurt.
  6. Serve with some warm pitta bread and enjoy!

ROASTED CARROT & BUTTERNUT HUMMUS

 

 

Prep Time: 10min

Ready In: 40min

Ingredients
  • 150gms Butternut Squash
  • 1 Carrot
  • 1/2 Tsp Ground Cinnamon
  • 1 Can Chickpeas
  • 2 Cloves Garlic
  • 1 Tsp Cumin
  • 1 Tsp Smoked Paprika
  • 1⁄4 cup Tahini
  • 2 Tbsp Lemon Juice (1 lemon)
  • 1⁄4 Tsp Salt
  • 2 Tbsp Olive oil
  • 4 Tbsp Water
Directions
    1. Wash and peel the butternut and carrot, cut into chunks then coat with a pinch of salt & black pepper, cumin, cinnamon and olive oil. Wrap in aluminium foil and bake for 40 mins at 200 ̇C
    2. Drain and rinse the chickpeas.
    3. In a food processor combine the chickpeas, beetroot, paprika, balsamic vinegar, lemon juice, garlic, cumin, salt, tahini, and water then blend into a creamy purée.
    4. Once completely smooth serve it into a bowl and spread it out with the back of a spoon creating small crevices for the olive oil.
    5. Drizzle with extra virgin olive oil and garnish with, cumin seeds or a dollop of natural yoghurt.
    6. Serve with some warm pitta bread and enjoy!

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