Spread the word… these tasty versions bring colour and flavour to any occasion.
Drain and rinse a 400g can of chickpeas in spring water and place chickpeas in a blender or food processor. Add 2 crushed garlic cloves, 3 tablespoons hulled tahini, 2 tablespoons lemon juice, 2 tablespoons extra virgin olive oil, ½ teaspoon ground cumin, ¹/³ cup chopped fresh coriander and ¼ cup water. Blitz until smooth and season to taste with freshly ground black pepper and a pinch of salt. Serve sprinkled with chilli flakes (optional) and garnish with a scattering of fresh coriander.
Roasted beetroot hummus
Preheat an oven to 190°C. In a baking pan, place 2 medium beetroot, peeled and cut into pieces. Toss with 1 tablespoon olive oil and 1-2 tablespoons maple syrup then sprinkle with 1 teaspoon cumin seeds. Roast for 35-40 minutes, or until tender. Cool slightly. In a food processor, blitz beetroot until it forms a chunky mix. In a bowl, combine 1 quantity of Classic hummus with beetroot mixture. Spoon into a serving dish and sprinkle with chopped fresh coriander and 2 teaspoons of dukkah.
Preheat oven to 190°C. Line a baking tray and arrange a sliced eggplant on it. Sprinkle with 1 teaspoon partially dried oregano or basil and spray with oil. Cook for 35 minutes, or until softened. Cool slightly. In a bowl, combine 1 quantity of Classic hummus (omit the coriander) , 2-3 tablespoons sundried tomato pesto and ¹/³ cup torn fresh basil, keeping aside a few leaves for garnish. Adjust seasoning and spoon into a serving bowl. Top with 2 tablespoons of pomegranate seeds and reserved basil.
Make it gluten free: Check tahini, ground cumin and pesto are gluten free.
In a bowl, mash a ripe avocado, a squeeze of lemon juice and 2 tablespoons of chipotle sauce. Stir in 1 quantity of Classic hummus. Adjust seasoning, spoon into a serving bowl and sprinkle with pumpkin seeds.
Make it gluten free: Check tahini, ground cumin and chipotle are gluten free.
Make it vegan: Check the chipotle sauce is vegan.