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Hummus three ways: beetroot, lemon corriander, roasted red pepper

The perfect colourful trio for dipping!

Hummus
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Method

For the Hummus Base

  • Step 1

    Add all ingredients into a food processor or blender and blend until smooth. Add more water as needed to get your favourite consistency.

  • Step 2

    Put the contents from the blender into your favourite serving dish and serve with fresh vegetables as a dip or store in the fridge for a later date.

For the Beetroot Hummus

  • Step 1

    Steam or roast the diced beetroot until soft. Approximately 15 minutes or until tender.

  • Step 2

    Once cooked, let cool and add to your base hummus recipe. Blend and serve.

  • Step 3

    Optional: Save a few beets to add as a garnish once plated.

Lemon Coriander Hummus

  • Step 1

    Add the lemon juice and ¼ of the chopped coriander to your base hummus recipe and blend.

  • Step 2

    Once blended, stir in the rest of the coriander. Enjoy!

  • Step 3

    Optional: Add in some lemon zest for an additional zing.

Roasted Red Pepper Hummus

  • Step 1

    Preheat the oven to 190°C/170°C fan/ gas mark 5. Cut the red pepper in half and place on a baking tray face down. Roast in oven for 30 minutes (until soft and the skin is wrinkly), flipping once.

  • Step 2

    Let the red pepper cool, and add to base hummus recipe along with the paprika and cumin. Blend and serve.

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