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Hummus 3 ways

by Sylvia Jemutai
written by Sylvia Jemutai
Hummus 3 ways

Once you make your own you’ll never get store bought again. Hummus is the kind of dip I could literally eat all year round. Perfect for nachos as a dip, sandwiches & wraps as a spread or any of your favourite snacks. It’s great for gut health and packed with feel good nutrients like iron, folate, phosphorus and B vitamins.

Super easy and fast you’ll be able to whip up 3 batches in no time. All you’ll need is a food processor, chickpeas, garlic, paprika, tahini, salt, lemon, olive oil and pepper.

For the roasted beetroot and butternut roast them at the same time in foil parcels then let cool before blending. Alternatively overnight if you can.

 

Hummus 3 ways

Hummus 3 ways

Once you make your own you’ll never get store bought again. Hummus is the kind of dip I could literally eat all year… Sides Hummus 3 Ways Middle Eastern
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Prep Time: Cooking Time:
Nutrition facts: 500 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 Can Chickpeas 
  •  2 Cloves Garlic
  • 1 Tsp Cumin 
  • 1 Tsp Smoked Paprika
  • ¼ cup Tahini 
  • 2 Tbsp Lemon Juice (1 lemon)
  • ¼ Tsp Salt
  • 2 Tbsp Olive oil 
  • 2 Tbsp Water
Roasted Beetroot 

Prep Time: 10 Mins Cook Time :40 Mins

  • 2 Beetroots (Medium)
  • 1 Can Chickpeas 
  • 1 Tbsp Balsamic Vinegar 
  •  2 Cloves Garlic
  • 1 Tsp Cumin 
  • 1 Tsp Smoked Paprika
  • ¼ cup Tahini
  • 2 Tbsp Lemon Juice (1 lemon)
  • ¼ Tsp Salt
  • 2 Tbsp Olive oil 
  • 4 Tbsp Water

hummus-3-ways (Roasted Carrot & Butternut)

Roasted Carrot & Butternut 

Prep Time: 10 Mins Cook Time :40 Mins

  • 150gms Butternut Squash
  • 1 Carrot
  • 1/2 Tsp Ground Cinnamon
  • 1 Can Chickpeas 
  •  2 Cloves Garlic
  • 1 Tsp Cumin 
  • 1 Tsp Smoked Paprika
  • ¼ cup Tahini 
  • 2 Tbsp Lemon Juice (1 lemon)
  • ¼ Tsp Salt
  • 2 Tbsp Olive oil 
  • 4 Tbsp Water

 

METHOD

  • Drain and rinse the chickpeas. Reserve a few whole chickpeas for serving.
  • In a food processor combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water then blend into a creamy purée. 
  • Once completely smooth serve it into a bowl and spread it out with the back of a spoon creating small crevices for the olive oil. 
  • Drizzle with extra virgin olive oil and garnish with paprika, cumin seeds or a dollop of natural yoghurt.
Roasted Beetroot
  • Wash and pat dry the beetroot, cut in half and coat with a pinch of salt, black pepper, 1 tsp balsamic vinegar and 1 Tsp olive oil. Wrap in aluminium foil and bake for 40 mins at 200˙C. Once roasted cool for 15 mins before blending.
  • Drain and rinse the chickpeas.
  • In a food processor combine the chickpeas, beetroot, paprika, balsamic vinegar, lemon juice, garlic, cumin, salt, tahini, and water then blend into a creamy purée.
  • Once completely smooth serve it into a bowl and spread it out with the back of a spoon creating small crevices for the olive oil. 
  • Drizzle with extra virgin olive oil and garnish with, cumin seeds or a dollop of natural yoghurt.
Roasted Carrot & Butternut 
  • Wash and peel the butternut and carrot, cut into chunks then coat with a pinch of salt & black pepper, cumin, cinnamon and olive oil. Wrap in aluminium foil and bake for 40 mins at 200˙C. Once roasted cool for 15 mins before blending. 
  • Drain and rinse the chickpeas.
  • In a food processor combine the chickpeas, beetroot, paprika, balsamic vinegar, lemon juice, garlic, cumin, salt, tahini, and water then blend into a creamy purée.
  • Once completely smooth serve it into a bowl and spread it out with the back of a spoon creating small crevices for the olive oil. 
  • Drizzle with extra virgin olive oil and garnish with, cumin seeds or a dollop of natural yoghurt.

Serve with some warm pitta bread and enjoy!

Equipment:

High powered blender or Food processor

Measuring Cups & Spoons

 

Jemutai's TIPS

Keep the hummus in an air tight container in the fridge for up to a week. You can also freeze the hummus then just thaw as needed. I love using it as a spread in place of butter in my sandwiches and wraps.

 

 

 

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Sylvia Jemutai is a food & product photographer, food stylist, writer/blogger and recipe developer based in Nairobi. Inspired by farm life and a family of foodies, good home cooked meals have always been a way of life.

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