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6 quirky hummus recipes you have to try
There are scores of ways to whip up this much-loved dip
Serves: 4
Prep time: 30 mins
Cook time: 10 mins
2 cups peeled and diced
purple carrots
3 tbsp olive oil
1 can chickpeas
2 tbsp macadamia nuts (soaked in hot water for 30 mins)
2-3 cloves of garlic
2 tbsp tahina
1 tbsp lemon juice
Salt to taste
Warm water (optional)
Olive oil, to drizzle
1 sliced roasted carrot
1 tbsp macadamia nuts
Few leaves of parsley
Coat the diced purple carrot with a tbsp of olive oil.
Preheat the oven at 200°C.
Spread the carrots on a baking tray and bake in the oven for 25-30 minutes until soft. Let it cool.
In a blender, add roasted carrots, chickpeas, macadamia nuts, garlic, tahina, olive oil, lime juice and salt. Blend to a fine paste. Add some warm water, if required.
Transfer to a bowl and let it chill in the refrigerator for a couple of hours.
Top with olive oil, sliced roasted carrots, chopped macadamia nuts, parsley leaves or other toppings.
Serve with pita bread, crackers, or crisps of your choice.
Enjoy!
Serves: 4
Prep time: 10 mins
Cook time: 10 mins
1 can black beans
2-3 cloves of garlic
2 tbsp tahina
2 tbsp olive oil
1 tbsp lemon juice
Salt to taste
Warm water, as needed
½ cup pomegranate arils
1 tbsp chopped cilantro
In a blender, add black beans, garlic, tahina, olive oil, lime juice, salt and some warm water. Blend to a fine paste.
Transfer to a bowl and let it chill in the refrigerator for a couple of hours.
Top with olive oil, pomegranate, chopped cilantro or other toppings of your choice.
Pair with corn crackers, and enjoy!
Serves: 4
Prep time: 10-12 mins
Cook time: 40 mins
3 cups peeled and cubed pumpkin
1 tsp turmeric
3 tbsp olive oil
1 can chickpeas
2-3 cloves of garlic
2 tbsp tahina
1 tbsp lemon juice
Salt of taste
Warm water, if needed
1 tsp slivered pistachio
¼ tsp red peppercorns
¼ tsp zaatar
Few boiled chickpeas
Few mint leaves, for garnish
Coat the pumpkin cubes with turmeric and a tbsp of olive oil.
Preheat the oven at 200°C.
Spread the pumpkin on a baking tray and bake for 25-30 minutes until soft and light brown in colour. Allow to cool.
In a blender, add roasted pumpkin, chickpeas, garlic, tahina, olive oil, lime juice and salt. Blend to a fine paste; add some warm water, if needed.
Transfer to a bowl and chill for a couple of hours.
Top with olive oil, chickpeas, slivered pistachios, mint leaves, red peppercorns and zaatar.
Serve with pita bread, crackers and vegetable sticks.
Serves: 4
Prep time: 30 mins
Cook time: 40 mins
1 can butter beans
1 tbsp cashews, soaked in hot water for 30 mins)
2-3 cloves of garlic
2 tbsp tahina
2 tbsp olive oil
1 tbsp lemon juice
Salt to taste
Warm water, as needed
7-8 cherry tomatoes
7-8 olives
Fresh purslane leaves, for garnish
In a blender, add butter beans, cashews, garlic, tahina, olive oil, lime juice, salt and some warm water. Blend all the ingredients into a fine paste.
Transfer to a bowl and let it chill in the refrigerator for a couple of hours.
Top with olive oil, sliced cherry tomatoes, olives, purslane leaves or other toppings of your choice.
Serve with warm pita bread.
Serves: 4
Prep time: 10 mins
Cook time: 10 mins
1 ½ cups of cooked edamame beans
½ cup fresh parsley leaves
½ cup fresh cilantro leaves
2-3 cloves of garlic
2 tbsp tahina
2 tbsp olive oil
1 tbsp lemon juice
Salt to taste
Warm water, as needed
2 tbsp finely chopped radish
1 tbsp feta cheese
1 tsp chopped parsley
Olive oil, to drizzle
In a blender, add edamame beans, parsley, cilantro, garlic, tahina, olive oil, lime juice, salt and some warm water. Blend to a fine paste.
Transfer to a bowl and let it chill in the refrigerator for a couple of hours.
Top with olive oil, chopped radish, crumbled feta cheese, chopped parsley or other toppings as desired.
Serve with your choice of chips, crisps, crackers etc.
Prep time: 10-12 mins
Cook time: 25 mins
2 medium sized red bell peppers
3 tbsp olive oil
1 can chickpeas
2-3 cloves of garlic
2 tbsp tahina
2 tsp paprika
1 tbsp lemon juice
Salt to taste
Warm water, as needed
Pine nuts, to garnish
Parsley, to garnish
Cube the bell peppers into large chunks and coat them with a tbsp of olive oil.
Place under the broiler for 8-10 minutes until the skin has charred. Allow to cool, then peel.
In a blender, add roasted bell pepper, chickpeas, garlic, tahina, paprika, olive oil, lime juice, salt and warm water. Blend to a fine paste (add more water, if needed).
Transfer to a bowl and then let it chill in the refrigerator for a couple of hours.
Top with finely chopped roasted bell pepper, pine nuts, parsley and a drizzle of olive oil.
Serve with crackers or vegetable sticks on the side.
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