Category, DifficultyIntermediate

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

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
Base Hummus:
 6 cloves of garlic
 3 g tins of chickpeas
 150 ml lemon juice (juice of 3 lemons)
 6 tbsp light tahini
 3 tsp salt
 A pinch of freshly ground black pepper
 ½ tsp pinch of ground cumin
 9 tbsp water
Roasted Carrot Hummus:
 3 medium carrots (approx 250g)
 ½ tsp cumin
Sweet Beet Hummus:
 1 medium raw beetroot (175g)
 4 tbsp of olive oil

Instructions
Base Hummus:
1

Peel the garlic

2

Drain & rinse the chickpeas

3

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)

4

Separate the mixture into three bowls

Roasted Carrot Hummus:
5

Chop your carrots into pennies, sprinkle with some olive oil and a pinch of salt and pop into the oven for about 25mins.

6

Once their nicely roasted, blend the carrots and your cumin into the base hummus mix

Sweet Beet Hummus:
7

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.

8

Add the roasted beetroot and additional olive oil to the base mixture and blend

Ingredients

Ingredients
Base Hummus:
 6 cloves of garlic
 3 g tins of chickpeas
 150 ml lemon juice (juice of 3 lemons)
 6 tbsp light tahini
 3 tsp salt
 A pinch of freshly ground black pepper
 ½ tsp pinch of ground cumin
 9 tbsp water
Roasted Carrot Hummus:
 3 medium carrots (approx 250g)
 ½ tsp cumin
Sweet Beet Hummus:
 1 medium raw beetroot (175g)
 4 tbsp of olive oil

Directions

Instructions
Base Hummus:
1

Peel the garlic

2

Drain & rinse the chickpeas

3

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)

4

Separate the mixture into three bowls

Roasted Carrot Hummus:
5

Chop your carrots into pennies, sprinkle with some olive oil and a pinch of salt and pop into the oven for about 25mins.

6

Once their nicely roasted, blend the carrots and your cumin into the base hummus mix

Sweet Beet Hummus:
7

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.

8

Add the roasted beetroot and additional olive oil to the base mixture and blend

Hummus X3 Ways

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