Photography by James Garaghty, Unsplash
Tried and Tested By Women’s Health Staffers
International Hummus Day may have come and gone, but for the Women’s Health team, hummus is here to stay. While there’s nothing stopping you from grabbing a tub from the store, making hummus at home means you can get creative with different flavours. Here are seven easy-to-make, flavour-filled hummus recipes brought to you by the staffers of Women’s Health:
The ‘Classic’
500g chickpeas (reserve the aquafaba)
200g tahini
3/4 cup lemon juice
Salt to taste
Method: Throw the chickpeas, the tahini and lemon juice into a bowl and blitz. I prefer Mediterranean Delicacies think for its slightly smoky flavour. If the hummus is looking a bit stiff, add some of the aquafaba to loosen. Add salt to taste. When smooth, decant into a bowl, drizzle with olive oil and a sprinkling of paprika.
Guaca-Hummus
1 can of chickpeas
1 ripe avocado
1 jalapeno
1/4 cup cilantro leaves
2 tablespoons lime juice
Method: Simply place all the ingredients below in a blender or food processor and pulse to combine.
READ MORE: 6 Ways To Make Hummus
Spicy Roast-Carrot Hummus
4 large carrots, cut into long wedges
Olive oil
Salt and freshly ground black pepper
4 cloves garlic, peeled
1 tin chickpeas, drained, retain the liquid
1/4 cup tahini
1 tsp cumin
1/2 tsp cayenne pepper
1/2 chilli flakes (or to taste)
1/8 tsp smoked paprika
Juice of one lemon
Method:
1/ Preheat the oven to 230˚C.
2/ On a large baking tray, spread out the carrot wedges and drizzle with olive oil. Season with salt and pepper. Tear off a piece of tinfoil and mould into a bowl-like shape with extra tinfoil at the top to twist together. Place the garlic cloves in the foil, drizzle with a small amount of olive oil, season with salt and pepper and twist the top of the foil together. Place on the tray with the carrots and roast for 15 minutes or until the carrots are slightly charred and the garlic is soft and sweet. Remove from the oven and allow to cool.
3/ Place all of the ingredients in a large bowl with a splash of chickpea water and blend together until smooth with a handheld blender. Season with salt and pepper and add extra liquid until the desired consistency is reached.
4/ Enjoy with crudités, crackers or vegetable chips.
Beetroot
1 x 400g can chickpeas, drained.
About 250g cooked beetroot.
Course salt, to taste
Juice 1/2 lemon ( or a bit less if using tinned beetroot)
2 garlic cloves, crushed.
2 tbsp tahini
2 tsp ground cumin
100ml extra virgin olive oil.
Method: Simply place all the ingredients below in a blender or food processor and pulse to combine.
Braaied Hummus
1 can chickpeas
1 tsp crushed garlic
Lemon juice
Paprika
Method:
1/ Make a braai fire.
2/ When the coals are ready, drain the chickpeas, keeping the aquafaba aside and pour them into a veggie braai pan, basted with olive oil.
3/ Liberally sprinkle paprika over the chickpeas; shake the pan once, then sprinkle more so the chickpeas are coated on all sides.
4/ Add some wood chips or shavings to the coals to produce smoke and braai the chickpeas until they become darker and start smelling like bacon (about 5-10 mins). You’ll need to shake the pan every now and then so they don’t burn.
5/ Remove the braaied chickpeas from the heat, pour into a deep container and blitz together with the garlic, a dash of olive oil, four squeezes lemon juice and a little aquafaba until it’s reached your desired consistency.
READ MORE: 6 Skinny Dips That Definitely Don’t Skimp On Taste
Herb and Spice Hummus
1 can chickpeas
1 garlic clove
Squeeze of lemon
Olive oil as required
1 handful parsley
1 teaspoon turmeric
Method: Simply place all the ingredients below in a blender or food processor and pulse to combine.
Roasted Red Pepper Hummus
1 large red pepper, diced
2 whole cloves garlic
1 tbsp extra-virgin olive oil, plus 3 tbsp extra
Salt and pepper
1 tin chickpeas
2 tbsp tahini
Juice of 1 lemon
Pinch cumin
Pinch chilli flakes
Pinch paprika
Method:
1/ Preheat oven to 200 degrees Celcius.
2/ Place red pepper and garlic cloves in an oven tray with 1 tbsp olive oil and season with salt and pepper. Roast until slightly charred and soft. Set aside to cool.
3/ Squeeze the soft garlic out of the skin and place all of the ingredients in a food processor (or a bowl and using a hand-held blender) and blitz until a smooth, but thick consistency has formed. Add a little extra olive oil if necessary.
Looking for more ways to use your chickpeas? These chickpea ‘Cookie Dough’ bites are the perfect healthy treat, plus try this amazing thai coconut curry with chickpeas.
