Hummus Three Ways

Hummus is a delicious and nourishing snack. Now add beetroot or a bunch of leafy greens to the mix and you’ve got supercharged hummus. Serve with seed crackers and raw vegetables such as carrot, fennel, celery and cucumber cut into bite-sized pieces. Enjoy beside your morning eggs or spread onto rye sourdough, top with slices of fresh avocado and enjoy for lunch.

Beetroot Hummus

Ingredients

500g beetroot (organic if possible), peeled and diced

3 tbsp unhulled tahini*

1 garlic clove

1 tbsp olive oil

2 tbsp lemon juice

1 tbsp apple cider vinegar

2 tsp ground cumin

½ tsp sea salt

Method

Preheat oven to 200°C.

Spread the beetroot out on a baking tray lined with baking paper and roast in the oven for 30 – 40 minutes, or until tender. Set aside to cool.

Place the beetroot in a food processor along with the other ingredients. Process until smooth.

Transfer to a bowl and serve with seed crackers and raw vegetables or spread onto rye sourdough, top with slices of fresh avocado and enjoy for lunch.

The beetroot hummus can be stored in the fridge for up to 5 days.

Green Hummus

Ingredients

2 cups cooked chickpeas

1 cup organic kale (or leafy green of your choice), stalks removed

2 small cloves garlic

2 tbsp tahini*

¼ cup olive oil

1 tsp ground cumin

½ tsp ground coriander

juice of 1 lemon

salt to taste

Method

Place the chickpeas, greens, garlic, tahini, olive oil, cumin, coriander and lemon juice in a food processor and process until combined.

Add a splash of water if needed and process again until smooth.

Transfer to a bowl and serve with seed crackers and raw vegetables such as carrot, fennel, celery and cucumber cut into bite-sized pieces. Enjoy.

Hummus

Ingredients

400g can chickpeas, rinsed and drained

60ml (¼ cup) fresh lemon juice

2 tbsp tahini*

2 tbsp water

1 tsp ground cumin

½ tsp ground coriander

1 small garlic clove, crushed

salt and pepper to taste

sweet paprika and a splash of olive oil to garnish

Method

Place the chickpeas, lemon juice, tahini, water, cumin, coriander, garlic, salt and pepper in a food processor and process until combined.

Serve with wholegrain crackers, carrot and celery sticks or serve as a side with your morning eggs.

*Sesame seeds, and as a result tahini, were recently added to the "foods to avoid" during pregnancy due to risk of bacterial contamination. You may therefore wish to omit tahini from these recipes. Alternatively, you could make our pregnancy-safe, tahini-free hummus recipe (click here for the recipe).