Hummus- this ancient, traditional
Middle Eastern spread is delicious, and pairs well with about everything. It is
ultimate healthy snack loaded with protein, fiber and heart-healthy fats. Handy
used as a dip for your snacks, spread for sandwiches and wraps or accompaniment
to your favorite veggies.
By adding different vegetables or
spices to the mix is a great way to change things up.
Is
that simple- just add more garlic in to your regular hummus
Garlicky Hummus
Ingredients:
•1 can
chickpeas•2
cloves garlic•3 tbsp
tahini•2 tbsp lime
juice•salt
to taste•water
to thin
Directions:
•1.
Drain chickpeas and rinse off all the brine.
•2.
Remove the skin from each chickpea (If you want extra smoothness to your
hummus)
•3.
Place the chickpeas into a food processor along with the garlic and process for
1 minute.
•4.
Add tahini, lime juice and salt and keep processing.
•5.
Whilst the food processor is still running, slowly add water until the hummus
becomes a smooth and creamy texture.
•6.
Refrigerate or use immediately. This will last in the fridge for approximately
4 days.
Happiness
on the plate- Beetroot hummus
•2
medium sized beetroot (skin on)
•1 can
chickpeas
•2
cloves garlic
•3 tbsp
tahini
•1 tbsp
lemon juice
•salt
to taste
•water
to thin
Directions:
•1.
Preheat oven at 170 degrees celcius.
•2.
Individually wrap each beetroot in foil and roast in the oven for approximately
2 hours until soft and tender.
•3.
Once beetroot is roasted, remove from the oven and let cool.
•4.
Peel skin and chop into chunks.
•5.
Drain chickpeas and rinse off all the brine.
•6.
Remove the skin from each chickpea (if you want extra smoothness)
•7.
Place the beetroot and chickpeas into a food processor along with the garlic
and process for 1 minute.
•8.
Add tahini, lemon juice and a pinch of salt and keep processing.
•9.
Whilst the food processor is still running, slowly add water until the hummus
becomes a smooth and creamy texture.
•10.
Refrigerate or use immediately. This will last in the fridge for approximately
4 days.
It’s
like combination of guacamole and hummus- Avocado hummus
Avocado Hummus
Ingredients:
•1
ripe avocado
•1
clove garlic
•3 tbsp
tahini
•1 tbsp lime
juice
•1 tbsp
olive oil
•salt
and pepper to taste
•water
to thin
Directions:
•1.
Drain chickpeas and rinse off all the brine.
•2.
Remove the skin from each chickpea
•3.
Place the avocado and chickpeas into a food processor along with the garlic and
process for 1 minute.
•4.
Add tahini, lime juice and a pinch of salt and pepper. Continue processing.
•5.
Whilst the food processor is still running, slowly add water until the hummus
becomes a smooth and creamy texture.
•6.
Refrigerate or use immediately. This will last in the fridge for approximately
4 days.
Spice
it up-add roasted bell peppers to your hummus
Red roasted pepper hummus
Ingredients
• 3 red peppers,
seeds
removed and halved
• 1 red chili seeds removed
and halved
• 1 tsp olive oil
• 1 small onion finely chopped
• 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1 can of chickpeas drained
and rinsed
• ½ garlic clove, crushed
• ½
lemon juice
and zest finely grated
• 1 tbsp pomegranate molasses (optional)
• salt and pepper to taste
Directions:
•1.
Preheat oven at 170 degrees celcius.
•2.
Cut the
peppers and chilli in
half lengthways and place them, cut side down. Grill for 10-15 min. and eave to cool.
•3. In
a
small frying pan
add the
chopped onion and fry over a medium heat until softened. Stir
in the ground coriander and ground cumin, then leave to cool.
•4.
When the
peppers are cool enough to handle, peel off their skins.
•5.
Scoop the
spiced onion mixture into food
processor with the peppers.
Then
add the chickpeas, garlic, lemon juice and zest and pomegranate molasses, if
using. Blend until the mixture is smooth . Add water to thin the hummus to a lighter consistency
if needed and salt and
freshly ground black pepper, to taste.
Also I loves adding green pies, roasted
pumpkin, sun-dry tomatoes, green pesto, roasted sweet potato etc. So you can
play around with any of your favorite ingredients.
Enjoy x
