4 kinds of hummus

Hi everyone, happy Wednesday to you all! I shared this recipe on instagram a few days ago, and I just wanted to post over here as well for any of you who might not have access to instagram. Chickpeas and hummus are some of my favourite foods, I feel like they are such a nice addition to any kind of dish. Hummus is also a perfect GF snack and it has so many good nutrients and proteins, which make this dish an amazing addition to any kind of diet. In this recipe, I also have a few variations of classic hummus, as I find the tastes meld really well together. These 4 kinds of hummus are sure to impress any guest at a dinner party!


Ingredients:
- 1 large can chickpeas (800g)
- 2 tbsp tahini
- 7 tbsp reserved chickpea water
- 2 tbsp lemon juice
- 4 cloves garlic
- 2 tbsp olive oil
- 3 carrots + turmeric
- 1 red bell pepper + paprika
- 1 handful fresh spinach

Step 1: Preheat oven to 200°C. Chop the carrots. Place the carrots and the bell pepper as is on a baking pan in the oven. 


Step 2: In a food processor, pour in the chickpeas, tahini, lemon juice, olive oil, garlic and reserved chickpea water. I measure the water out first when I open the can, then I drain the rest and add the chickpeas. 


Step 3: Blend on high speed until you reach a smooth consistency. Separate into 4 equal quantities. 
The classic hummus is ready! 

Step 4: For the spinach hummus, add a handful of spinach to the hummus and blend. 

Step 5: For the roasted bell pepper hummus, take the bell pepper out of the oven after about 30mins and place it in ice water, the peel should slip off easily. Add the bell pepper and paprika to the food processor and blend until combined. 

Step 6: 
For the roasted carrot hummus, after 30mins in the oven take them out, add them to the food processor with some turmeric and blend until smooth. 


Enjoy these with some homemade crackers, on a veggie buddha bowl or with some fresh crudités! 

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