Hummus 3 ways

Hummus 3 ways

By
From
Kenko Kitchen
Serves
4
Prep
20 mins
Cooking time
30 mins
Photographer
Elisa Watson

Hummus is something I have to make weekly (if not twice weekly) and has to be on hand when I need a snack. Hummus is so versatile. It’s the perfect dip to have with crackers and chopped-up vegetables. You can also use it on roast vegetables, vegetable patties, or just dolloped on a salad. Not a day goes by where I don’t have hummus of some sort. Here are three different variations, each of which has a distinctly delicious flavour.

Artichoke tahini hummus

Ingredients

Quantity Ingredient
1 leek, sliced
1 tablespoon plant-based oil
400g tinned artichoke hearts, drained and rinsed
2 1/2 tablespoons tahini
200g tinned chickpeas, drained and rinsed
1/2 green chilli
2 garlic cloves
80ml lemon juice
1 lemon, zested
1/2 teaspoon cumin
100ml olive oil
1/4 teaspoon salt
pinch freshly ground black pepper
1 tablespoon dukkah

Method

  1. Begin by caramelising the leek in the plant-based oil in a frying pan over medium heat for 5 minutes.
  2. Transfer the leek to a food processor with the remaining hummus ingredients, except the dukkah, and blitz until smooth, adding more oil as needed.
  3. Place in a container in the refrigerator. Sprinkle with dukkah just before serving. Store in a jar or airtight container for up to 1 week.

Parsnip and coriander hummus

Ingredients

Quantity Ingredient
3 parsnips, roughly chopped
1/4 bunch coriander
200g tinned chickpeas, drained and rinsed
2 garlic cloves
60ml olive oil
2 tablespoons lemon juice
1 tablespoon tahini
pinch salt
1 teaspoon coriander leaves, chopped
1 teaspoon coriander seeds

Method

  1. Steam the parsnips until soft, about 10 minutes. Transfer to a food processor and purée. Add the remaining ingredients, except the coriander seeds, and blitz until smooth, adding more oil as needed.
  2. Place in a container in the refrigerator. Sprinkle with coriander seeds just before serving. Store in a jar or airtight container for up to 1 week.

Maple beetroot hummus

Ingredients

Quantity Ingredient
1 beetroot, quartered
1/2 tablespoon maple syrup
400g tinned chickpeas, drained and rinsed
2 tablespoons tahini
1 lemon, juiced
2 garlic cloves
60ml olive oil
1/4 teaspoon salt
pinch freshly ground black pepper
1 tablespoon crushed almonds

Method

  1. Steam the beetroot for about 10 minutes until tender. Transfer to a food processor and purée with the maple syrup. Add the remaining ingredients, except the crushed almonds, and blitz until smooth, adding more oil as needed.
  2. Place in a container in the refrigerator. Sprinkle with the crushed almonds just before serving. Store in a jar or airtight container for up to 1 week.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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