Three Types of Hummus

  • Difficulty: easy

Hummus is my all time favourite food, I just adore it and could eat it by the bucket load! I found out that it was international hummus day last Wednesday, which is such a funny concept, but I thought it was a great excuse to get experimenting with new types of hummus. I was playing around a lot with new flavours and these three were just so amazing that I had to share them all with you! I love them all, but if I had to pick a favourite then I’d say the sun dried tomato and basil flavour is the best as it’s just so rich in flavour but the roasted aubergine and carrot flavours were real hits with my friends. I love adding these to big bowls of roasted veggies and quinoa for an easy lunch or dinner.

For the Sun Dried Tomato and Basil Hummus

Two 400g tins of chickpeas

Two 170g jars of sun-dried tomatoes

15 tablespoons of olive oil

10 tablespoons of water

A big handful of fresh basil leaves

2 juicy lemons

3 heaped tablespoons of tahini

3 cloves of garlic

3 teaspoons of cumin

salt and pepper to taste

Roast Carrot and Chili Hummus

Two 400g tins of chickpeas

4 carrots

15 tablespoons of olive oil

10 tablespoons of water

4 sticks of rosemary

2 juicy lemons

2 heaped tablespoons of tahini

3 cloves of garlic

2 teaspoons of cumin

1 red chilli pepper

salt and pepper to taste

For the Roasted Aubergine Hummus

Two 400g tins of chickpeas

15 tablespoons of olive oil

10 tablespoons of water

2 juicy lemons

2 heaped tablespoons of tahini

2 tablespoons of apple cider vinegar

3 cloves of garlic

2 teaspoons of cumin

2 teaspoons of paprika

1 teaspoon of tamari

salt and pepper to taste

1 aubergine

Method:

All three recipes are basically the same – simply juice the lemons, drain the chickpeas and then place all of the ingredients into a food processor and blend until smooth

The only difference is with the aubergine hummus where you pre-heat the oven to 180C, then pierce the aubergine with a knife and place it in the oven to bake for 25 minutes – I add the peeled garlic for the last 5-10 minutes as roasted garlic is delicious in hummus. At this point the aubergine should be really soft, so take it out the oven, cut the top off the aubergine and add it to the blender with the roasted garlic.

With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks and roast them on a baking tray with olive oil, salt and pepper for about 45 minutes so that they’re really tender. Again, I add the peeled garlic for the last 5-10 minutes so that it can roast too. Then add both to the blender.

Store the hummus in an airtight container in the fridge for a week.