Creamy Hummus Three Ways:

Traditional, Beetroot & Roast Red Capsicum

Super luscious traditional humus, bright beetroot hummus and a lovely roasted red capsicum variation. Hummus is so simple to make and the possibilities in terms of flavor combinations and garnishes are endless. You really can get super creative with hummus, and its hard to get wrong! It is the perfect appetizer, picnic partner or quick snack. You can serve it accompanied with a great flat bread, seeded crackers or a beautiful plate of seasonal young vegetables to dip. Not only does it taste amazing and is so satisfying, the chickpeas are packed full of protein and fibre. Go forth and get creative!

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Super Luscious Traditional Hummus

  • 400 grams of chickpeas, cooked or canned
  • 1/3 cup of olive oil
  • 2 tblsp. of tahini
  • 1 clove of garlic
  • 2 tblsp. fresh parsley, torn
  • 1/2 a large lemon, juiced
  • 2 tblsp. of fresh water (this helps greatly to make the hummus super creamy)
  • Generous pinch of sea salt
  • Pinch of ground black pepper

In a food processor add all of the ingredients and process until the mix is smooth and very creamy. You will need to stop your machine at intervals to scrap down the sides. If you feel that your hummus is not creamy or smooth enough add a fraction more water until you reach the desired consistency.

To serve I like to drizzle a good quality olive oil, a sprinkle of a smoked paprika and a few whole chickpeas.

Bright Beetroot Hummus

  • 400 grams of chickpeas, cooked or canned
  • 2 small beetroots, peeled & boiled until soft
  • 1/3 cup of olive oil
  • 2 tblsp. of tahini
  • 1 clove of garlic
  • 1/2 a large lemon, juiced
  • 2 tblsp. of fresh water (this helps greatly to make the hummus super creamy)
  • Generous pinch of sea salt
  • Pinch of ground black pepper

In a food processor add all of the ingredients and process until the mix is smooth and very creamy. You will need to stop your machine at intervals to scrap down the sides. If you feel that your hummus is not creamy or smooth enough add a fraction more water until you reach the desired consistency.

To serve I like to sprinkle with nigella seeds or black sesame seeds and micro herbs.

Lovely Roasted Red Capsicum Hummus

  • 400 grams of chickpeas, cooked or canned
  • 1 large red capsicum, roasted and peeled
  • 1/3 cup of olive oil
  • 2 tblsp. of tahini
  • 1 clove of garlic
  • 1 tblsp. of fresh coriander, torn
  • 1/2 a large lemon, juiced
  • 2 tblsp. of fresh water (this helps greatly to make the hummus super creamy)
  • Generous pinch of sea salt
  • Pinch of ground black pepper

In a food processor add all of the ingredients and process until the mix is smooth and very creamy. You will need to stop your machine at intervals to scrap down the sides. If you feel that your hummus is not creamy or smooth enough add a fraction more water until you reach the desired consistency.

To serve i like to top with a drizzle of good quality olive oil, toasted pine nuts and swirl of harisa paste (if you like it a little spicy).

Creamy Hummus Trio
Traditional Hummus
Beetroot Hummus
Roasted Red Capsicum Hummus

Bon appétit x