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
Method:
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!
- 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. - 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. - 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.