Hummus 5 Ways

Written By Georgie Spurling

Serves: 4

Prep: 15 mins

VG

METHOD:

Original

Place all ingredients in a blender and process until smooth and light texture gradually adding  small amounts of cold water if the mixture is too thick. Season with salt and pepper to taste. 

Beetroot Hummus

Add beetroot to 2 large tablespoons of the above Original Hummus and blend

Chilli and Pine Nut Hummus

Place olive oil in a saucepan with chilli flakes and heat very gently for 3-4 minutes — do not allow to simmer - then cool.

Meanwhile toast the pine nuts in a dry frying pan or oven for a few minutes until lightly browned and allow to cool.

Pour the infused chilli oil over a small bowl of Original Hummus then sprinkle with the pine nuts.

Avocado Hummus

Add avocado to 2 large tablespoons of the above Original Hummus and blend. Sprinkle with pomegranate seeds to serve.

Coriander and Seed Hummus

Chop fresh coriander and mix with 2 large tablespoons of the above Original Hummus. Sprinkle with roasted mixed seeds for extra crunch.

INGREDIENTS:

Original

  • 1 x 400g tin chickpeas

  • juice of 1 lemon

  • 1/2 jar tahini paste (150g approx)

  • 3 garlic cloves, crushed

  • 2 tbs extra virgin olive oil

Beetroot Hummus - add

  • 1 cooked beetroot

Chilli and Pine Nut Hummus - add

  • 1 tbs olive oil

  • tsp dried chilli flakes

  • handful pine nuts

Avocado Hummus - add

  • 1 avocado, mashed

  • 1 tbs pomegranate seeds

Coriander and Seed Hummus - add

  • handful fresh coriander

  • tbs roasted mixed seeds

TIPS: Serve with crudités or wholegrain crackers, or use as a dressing on salads or vegetables.

Georgie Spurling
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