Does the world need another hummus recipe? No probably not. Nevertheless hummus is a staple in many vegan and non-vegan diets; I personally eat it most days so how could I not include my own recipe for my favourite hummus variations.
I could never get bored of classic hummus but sometimes I like to mix it up a little. Rather than just the standard traditional hummus recipe, I've included simple twists that don't take much additional effort but look and taste incredible.
My first variation is an avocado hummus. No matter when you ask me, I will always have avocados in my house just waiting for the day when they are perfectly ripe. Avocado hummus is a cross between hummus and guacamole that is simply beautiful, it's also a great way to use those avocados that are just a little too ripe.
Second we have a beetroot hummus. I am completely obsessed with beetroot. Beetroot salad, beetroot falafel, beetroot burgers - You name it, I probably eat it on a regular basis. So naturally I love to add beetroot to hummus for the perfect pink addition to my meals.
Lastly is a subtle yet spicy turmeric hummus. Turmeric is well known for its powerful anti-inflammatory and antioxidant effects, making it a great healthy addition to the classic hummus recipe. Combined with the addition of paprika and cayenne pepper, this hummus also packs a warming kick that can liven up any dish.
These hummus variations are super colourful and so quick to make, making them the ideal addition to any food platter, particularly when catering for several people at once (or just yourself!). In the unlikely event these hummus's aren't devoured immediately, they can be stored in the refrigerator for 3-4 days as a perfect go-to snack.
Trio of Hummus
Prep time: 10 minutes
Cooking time: 35 minutes (Beetroot hummus only)
Total time: 10-45 minutes
Servings: 6-8
Ingredients
Classic Hummus:
75g tahini
60ml lemon juice
30ml extra virgin olive oil
1 garlic clove
1/2 tsp cumin
1/2 tsp salt
1 can chickpeas
Variations:
Beetroot - 2 small beetroots
Avocado - 1 medium avocado, 60ml lime juice (as optional alternative for lemon juice)
Turmeric - 1 tsp turmeric, 1 tsp paprika, pinch cayenne chilli pepper
Instructions
Add the tahini and lemon juice to a food processor and blend for a minute - This helps create a smooth hummus texture.
Add all the remaining ingredients, except the chickpeas, to the blender and blitz until well combined.
Add the cooked chickpeas to the mixture and blend for 30 seconds at a time, scraping down the sides between. If the mixture looks a little thick, you can thin it out by adding 1 tbsp water at a time. Process until the mixture is smooth and creamy, adjust the garlic and cumin quantities to taste.
Beetroot Hummus: Cook the beets either by drizzling with oil and roasting in the oven at 190 for 45 minutes wrapped in tin foil, or boil in a pan of water for the same length of time. Once cooled, peel the beetroots, add them to the classic hummus mixture and blend until smooth.
Avocado Hummus: When making the classic hummus base, swap the lemon juice for the same quantity of lime juice. Core and peel the avocado, add to the mixture and blend until smooth.
Turmeric Hummus: Add the turmeric, paprika and cayenne pepper to the hummus mixture and blend until smooth, adjust flavour to taste.
Top as desired, this is your chance to get creative! Serve with veggies and warm bread for dipping or use as a vibrant addition to salads and wraps.
Notes
Store in the refrigerator for up to 3-4 week (though I doubt it will last that long)
If you want to make all three hummus recipes at once, you can either split the classic hummus base into three, or the better option, triple the hummus base ingredients to make three full sized pots.
For super creamy hummus I advise peeling the tinned chickpeas. It sounds pretty tedious but trust me, it's worth it!
To shorten the beetroot hummus cooking time, you can use pre-cooked beetroot which is available in most supermarkets.
Don't worry if you wanted to make the avocado hummus but already added the lemon juice to the mixture instead of lime, it tastes great either way.
Thanks for reading, I hope you enjoy experimenting with these different hummus varieties. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!
Josie xox
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