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…

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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 

Ingredients: 

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

Method: 

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

Beetroot Hummus 

Ingredients: 

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

Method: 

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

Pumpkin and Turmeric Dip 

Ingredients: 

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

Method: 

  • 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!

Namaste

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4 Comments

  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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