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Hummus three ways

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Easy / Huntley & Palmers Baked Oat Thins and Flatbread Minis

The beauty of hummus, is how easy it is to sling together at the last minute from cupboard ingredients – a tin of chickpeas, tahini, some lemon juice and garlic, and you've got the makings of a great snack.


This recipe will give you perfect base to experiment with different flavours. Create a rainbow of hummus: Beetroot & Horseradish, Carrot & Cumin and Avocado & Lemon for a bright addition to any occasion

Base Ingredients

3 cups of tinned chickpeas, drained 
½ cup fresh lemon juice 
½ cup tahini 
2 small garlic cloves, minced
60ml extra-virgin olive oil, plus more for serving
90 ml water
Salt & pepper

To make the base

Add all ingredients to a food processor and whizz for at least two minutes until smooth. Season to taste

Beetroot & Horseradish

Blend in ½ a cup of cooked beetroot & 1 Tablespoon of horseradish sauce  

 

Carrot & Cumin

Blend in 3 large cooked carrots & 1½ teaspoons of ground cumin  

 

Avocado & Lemon

Blend in 2 large avocados and zest of a lemon.

 

 

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