Trio of hummus

November 19, 2018

 

BEETROOT 

CURRY 

ORIGINAL

 

Being Lebanese, I grew up with this moreish dip at the centrepiece of every family get together, so it’s no surprise I’m a total hummus addict! I literally smear it on everything as it totally transforms the simplest and plainest of meals much like my other food addiction, avocado (both so heavenly creamy), into something special. I take this eye-catching trio of hummus to any party or gathering which never fails to impress. When paired with a colourful selection of  seasonal veggie sticks (carrot, cucumber, radish, red pepper  and celery are great options) , it makes for a rainbow  plate of goodness that will please everyone, even those who don't like vegetables. It’s always my go-to for those 'bring-a-plate-to-share' parties. Oh and this is a fun one to make with children and get them involved in the kitchen since it's really so simple and requires little preparation except for draining a few tins of chickpeas and preparing the vegetables. 

BEETROOT HUMMUS

INGREDIENTS

1 medium sized beetroot

400g tin chickpeas

2 heaping tablespoons tahini

1 garlic clove, crushed

60ml lemon juice

60ml extra virgin olive oil

60ml water

1 teaspoon ground cumin 

½ teaspoon pink salt

Drizzle olive oil and fresh coriander leaves to garnish

 

METHOD

Roast, steam or boil whole, unpeeled beetroot for about 30 minutes until cooked. Allow to cool then peel and slice into 1cm rounds.

 

Drain and rinse chickpeas well until all the soapy residue (saponins) is washed away and water runs clear.

 

Add beetroot, chickpeas, tahini, garlic, lemon juice, olive oil, water, cumin and salt to blender or food processor and pulse for one minute or so, until smooth and creamy.

 

Garnish with fresh coriander and drizzle of olive oil.

 

Enjoy with a selection of seasonal vegetable crudites.

 

CURRY HUMMUS

 

INGREDIENTS

400g tin chickpeas

2 heaping tablespoons tahini

1 garlic clove, crushed

60ml lemon juice

60ml extra virgin olive oil

60ml water

1 heaped teaspoon curry powder

1/4 teaspoon turmeric powder

½ teaspoon pink salt

Drizzle olive oil and pinch cumin seeds to garnish 

 

METHOD

Drain and rinse chickpeas well until all the soapy residue (saponins) is washed away and water runs clear.

 

Add chickpeas, tahini, garlic, lemon juice, olive oil, water, cumin, curry powder and salt to blender or food processor and pulse for one minute or so, until smooth and creamy.

 

Garnish with cumin seeds and drizzle of olive oil.

 

Enjoy with a selection of seasonal vegetable crudites.

 

 

ORIGINAL HUMMUS

 

INGREDIENTS

400g tin chickpeas

2 heaping tablespoons tahini

1 garlic clove, crushed

60ml lemon juice

60ml extra virgin olive oil

60ml water

1 teaspoon ground cumin 

½ teaspoon pink salt

Drizzle olive oil and sprinkle sumac and ground cumin to garnish

 

METHOD

Drain and rinse chickpeas well until all the soapy residue (saponins) is washed away and water runs clear.

 

Add chickpeas, tahini, garlic, lemon juice, olive oil, water, cumin and salt to blender or food processor and pulse for one minute or so, until smooth and creamy.

 

Garnish with drizzle of olive oil and sprinkle cumin and sumac powder. 

 

Enjoy with a selection of seasonal vegetable crudites.

OTHER VARIATIONS

  • Roasted red pepper hummus - add one roasted red pepper, de-seeded and skin removed after roasting, to the original hummus recipe and blitz with the rest of the ingredients.

  • Avocado hummus - add half an avocado to the original hummus recipe in place of the olive oil. Blitz with the rest of the ingredients. If it's not green enough or goes a weird brown colour, keep adding more avocado until you achieve the desired colour.

  • Purple cabbage hummus - you have to believe me on this one, it tastes amazing and better than you'd imagine! Add 1/4-1/2 cup finely sliced and rinsed raw purple cabbage to the original hummus recipe and blitz with remaining ingredients. It will come out a lovely soft pink colour, like this one I made back in the summer:

 

 

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