Hummus is such a well loved and versatile dip. This is something I make quite often, almost every week in fact, and each time a little different – sometimes super spicy, sometimes with added vegetables (such roast carrot or pumpkin) and sometimes with a heap of greens and fresh herbs. Hummus can be served as a dip, added to sandwiches, wraps, crackers, toast, served as a condiment to a meal and can even be made into a salad dressing.
This recipe is easy. The perfect classic style hummus to which you can add all sorts of other ingredients. Below is a basic recipe, plus suggested additions all of which are delicious!
- 1 can chickpeas, drained and rinsed (or, dry chickpeas cooked and cooled)
- 1 heaped Tbsp. tahini (I love ‘unhulled’ tahini – for flavour, plus it’s a good source of calcium)
- Juice of 1 lemon
- 1 garlic clove, peeled and crushed
- ~ 3Tbsp. olive oil
- ~ 1/2 tsp. sweet paprika
- ~ 1/2 tsp. cumin
- Salt and pepper
Add everything to a blender, and blend until smooth. You may need to add a dash of water to create a smooth texture. Taste and adjust if need – you may like more seasoning, lemon juice, olive oil and/or tahini.
Store in an airtight container in the fridge for up to 5 days. You can also freeze hummus – just place in a container, and when keen to use remove from freezer and defrost in the fridge.
Use the recipe above as a base. You can then divide the hummus into two and use half the mixture to make one of the below. To make several types of hummus I suggest doubling the above recipe.
To make one of the below, just add the listed ingredients to half of your classic hummus.
Pea and spinach hummus
- 1/2 cup cooked frozen peas and a handful of baby spinach, you can also add a squeeze of lime and fresh herbs such as parsley or mint or both.
Roast carrot hummus
- 2-3 chopped carrots roasted and cooled, plus a squeeze of orange juice if you like, cinnamon, turmeric and cayenne pepper
Roast pumpkin hummus
- ~ 1/2 – 1 cup roasted and cooled pumpkin pieces, extra cumin and any other spice you like
Sweet potato hummus
- ~ 1/2 – 1 cup roasted and cooled sweet potato pieces and extra spice if you like, such as cinnamon, paprika and extra lemon juice
Turmeric spice hummus
- just add ~ 1 tsp. of turmeric and 1/2 tsp. of both cinnamon and ginger