Hummus Three Ways

I have been so obsessed with hummus recently, I don’t know why. I think in the winter all I want is food that is really satisfying, and for me hummus does the trick.

Since my hummus addiction began I have had hummus on basically everything you can imagine- from rice cakes to curry(!) and a lot of the time just eaten by the spoon. I am definitely filling the vegan stereotype at the moment…


These three variations are so that there is something for everyone and it keeps it interesting if you eat as much hummus as I do. I have to say the beetroot is my favourite just because it is so light and feels refreshing. But they are all super good!

Classis Hummus 


  • 1 tin chickpeas (drained and rinsed)
  • 3tbsp tahini
  • 1tsp cumin seeds
  • 1 clove garlic
  • 3tbsp olive oil


  • Blend all the ingredients in a food processor until evenly combined. Add water to get the hummus to your required thickness.

Beetroot Hummus 


  • 1 tin chickpeas (drained and rinsed)
  • 1 whole cooked beetroot
  • 1 tbsp tahini
  • 1 clove garlic


  • Mix/ blend all ingredients and add a tiny bit of water to get to the required texture.

Pumpkin and Turmeric Dip 


  • 460g pumpkin, chopped into chunks
  • 3 tbsp tahini
  • 1tsp turmeric


  • Roast the pumpkin in an oven at 220 degrees for 30 minutes. When the pumpkin is cooked, blend all the ingredients in a food processor. Enjoy!

I hope you enjoy all these recipes, let me know if you have tried them and what you think!


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  1. I love hummus! I will have to try out these recipes for it the beetroot one sounds delicious! Thank you for shaing! I look forward to reading more from your blog!
    I would love for you to check out my blog and latest post 🙂

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