3 Ways to pimp your homemade hummus - Medshield Movement

3 Ways to pimp your homemade hummus

It’s International Hummus Day on 13 May and we love this healthy dip! It’s so versatile and easy to make. To celebrate, we have a trusty recipe and three ways to spice it up!

Happy Hummus Day! Hummus is a healthy plant-based dip that can be used in a buddha bowl, to spread on toast, inside wraps or crackers and it’s – of course – an excellent addition to a mezze platter or pita night.

Here is our trusty hummus recipe and three ways to add an interesting twist!

What You Need:

  • 2 x 400g tins of chickpeas, rinsed and drained
  • ½ tsp of bicarbonate of soda
  • 120g tahini (sesame seed paste)
  • 1 clove garlic, very finely chopped
  • 1 to 2 tbsp freshly squeezed lemon juice.
  • Pinch of sea salt
  • Pinch of freshly ground black pepper
  • 2 tbsp extra-virgin olive oil
  • 1/3rd cup of water



1/ Blitz all ingredients together until smooth, adding a little water at a time, until the desired consistency is reached. Add only 1 tbsp of lemon juice and taste to test, adding more as needed.

Add the hummus twists!

  1. Spicy Hummus
    Add ½ tsp cumin powder, ½ tsp smoky paprika and ½ tsp chilli flakes or finely chopped fresh chilli. For an extra whirl of spice, serve the hummus with a drizzle of olive oil mixed with a little harissa paste.
  2. Ricotta & Beetroot Hummus
    This is a great one to make if you have leftover roast beetroot. You’ll need one cooked beetroot, cut into eighths (about 80-100g). Add this, along with ¼ cup of ricotta cheese for extra creaminess to your hummus processing tub before adding any water. Blitz and first and use water to thin slightly, as needed. Serve with a drizzle of olive oil and some fresh mint.
  3. Roast red pepper Hummus

This will be even more yummy if the peppers have been grilled on the braai for extra smokiness. You’ll need two grilled red peppers – allow these to sweat and then remove the skins, seeds and any liquid. Add the peppers to the processing bowl (reserve a sliver for garnishing) and blitz adding a little water at a time, as needed. Serve this with a drizzle of olive oil, sliced roasted pepper and toasted pine nuts for extra yum factor.

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