4 Ways Hummus
Servings - 2 - 3
(Classic Hummus)
INGREDIENTS
Boiled chickpeas - 400 grams
Garlic - 2 cloves
Tahini sauce - 55 grams
Lemon juice - 2 tablespoons
Cumin powder - 1 teaspoon
Chili flakes - 1/2 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Olive oil - 2 tablespoons
Water - 50 milliliters
PREPARATION
1. In a blender, add all the ingredients and blend until smooth.
2. Garnish with chili flakes, coriander and olive oil.
3. Serve.
(Spinach & Artichoke Hummus)
INGREDIENTS
Boiled chickpeas - 400 grams
Spinach - 40 grams
Artichoke - 140 grams
Garlic - 1 clove
Tahini sauce - 55 grams
Lemon juice - 2 tablespoons
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Olive oil - 2 tablespoons
PREPARATION
1. In a blender, add all the ingredients and blend until smooth.
2. Garnish with few leaves of spinach, chopped artichoke and olive oil.
3. Serve.
(Avocado Hummus)
INGREDIENTS
Boiled chickpeas - 400 grams
Avocado - 100 grams
Garlic - 1 clove
Jalapeno pepper - 125 grams
Coriander - 10 grams
Cumin - 1 teaspoon
Lemon juice - 1 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Olive oil - 2 tablespoons
PREPARATION
1. In a blender, add all the ingredients and blend until smooth.
2. Garnish with tomato, coriander and olive oil.
3. Serve.
(Roasted Red Pepper Hummus)
INGREDIENTS
Bell pepper - 260 grams
Boiled chickpeas - 400 grams
Garlic - 1 clove
Tahini sauce - 50 grams
Lemon juice - 2 tablespoons
Paprika - 1 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Olive oil - 2 tablespoons
PREPARATION
1. Preheat oven to 400˚F (200˚C).
2. Place the peppers on a parchment paper-lined baking sheet and roast for 20-25 minutes, until peppers are fragrant and the skin has charred. Allow peppers to
cool before peeling away the charred skin.
3. Add all the ingredients in a blender and blend until smooth.
4. Garnish with bell peppers and olive oil.
5. Serve.
