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.


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