In this recipe you’ll make a basic hummus that tastes really good as a base… But then you’ll turn ⅓ of it into a Roasted Carrot Hummus, another ⅓ into a Sweet Beet Hummus, and the final one will stay strong as our original hummus!! Yeeeeow! This is a great way to add a bit of variety during the week, or is an ideal starter for a dinner party or as part of a platter when having friends over for a couple of drinks!

Takes 30 minutes

Makes about 1kg of hummus altogether

INGREDIENTS

Base Hummus:

  • 6 cloves of garlic
  • 3 x 400g tins of chickpeas
  • 150ml lemon juice (juice of 3 lemons)
  • 6 tablespoons light tahini
  • 3 teaspoons salt
  • A pinch of freshly ground black pepper
  • ½ tsp pinch of ground cumin
  • 9 tablespoons water

Roasted Carrot Hummus:

  • 3 medium carrots (approx 250g)
  • 1/2 tsp cumin

Sweet Beet Hummus:

  • 1 medium raw beetroot (175g)
  • 4 tablespoons of olive oil

INSTRUCTIONS

Base Hummus:

  • Peel the garlic
  • Drain & rinse the chickpeas
  • Add all the ingredients into a food blender until it reaches the desired consistency (longer if you want a smooth hummus, shorter if you want chunks to remain)
  • Separate the mixture into three bowls

Roasted Carrot Hummus:

  • Chop your carrots into pennies, sprinkle with some olive oil and a pinch of salt and pop into the oven for about 25mins.
  • Once their nicely roasted, blend the carrots and your cumin into the base hummus mix

Sweet Beet Hummus:

  • Chop up your raw beetroot in small-medium chunks, sprinkle with some olive oil and a pinch of salt and pop into the oven for about 25mins.
  • Add the roasted beetroot and additional olive oil to the base mixture and blend
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