There are so many variations of hummus one can concoct. Just about any vegetable and herb can be added to hummus, cooked and/or raw. I have made pumpkin hummus, sweet potato hummus, avocado hummus, roast capsicum hummus.. the list goes on and on. Almost every week I make a batch to enjoy with lunch or for snacking, and while I adore traditional hummus my favourite two would have to be these – Super Green and Spicy Turmeric. They are perfect as a toast spread, sandwich addition or dip and go beautifully together. I highly recommend you try them.
To make these all you need to do is drain and rinse your chickpeas then blend with all other ingredients. I don’t tend to measure the olive oil, so start with 3 Tbsp. and add a little more if need. I also find adding a little water really helps to achieve a lovely smooth texture.
Turmeric Hummus
You need:
- 1 x can chickpeas
- 1 Tbsp. turmeric
- 2 tsp. Paprika
- 1 tsp. cumin
- 1 tsp. Cayene Pepper (optional)
- 1 clove garlic, crushed
- Juice of 1/2 a lemon
- ~ 3 Tbsp. Olive oil
- Salt & Pepper
- A splash of water (if need)
Super Good Green Hummus
You need:
- 1 x can chickpeas
- 2 handfuls baby spinach leaves
- a handful of mint leaves
- ~ 1/4 bunch parsley, leaves removed
- a handful of basil leaves (optional)
- Juice of 1 lime and 1/2 a lemon
- 1/2 tsp cumin
- Salt & pepper
- ~ 3 Tbsp. olive oil
- A splash of water
Below: A light lunch at a recent wonderful wellness retreat. Green Hummus, turmeric hummus and almond butter on sourdough, with fermented carrot and cabbage and other fresh things.
