Two ways with hummus

Ingredients: 

Traditional chickpea hummus:  

• 2 cans (400g each) chickpeas, drained and rinsed 
• 3 Tbsp (45ml) tahini paste 
• Juice (60ml) of 1 lemon 
• 1 tsp (5ml) ground cumin 
• ½ tsp (3ml) ground coriander 
• ½ cup (125ml) olive oil 
• Salt and milled pepper 
• Pomegranate rubies, for serving (optional)

Carrot and coriander hummus: 

• 1 can (400g) chickpeas, drained and rinsed 
• 1 Tbsp (15ml) olive oil 
• Salt and milled pepper 
• 4-5 carrots, peeled and chopped 
• 1/3 cup (80ml) olive oil  
• ½ tsp (3ml) ground cumin 
• 1 tsp (5ml) ground coriander 
• 3 Tbsp (45ml) tahini paste 
• Juice (60ml) of 1 lemon 
• Blanched baby vegetables, for serving (we used carrots and sugar snap peas)  
• Fresh thyme, for serving 

Method

1. Preheat the oven to 180°C. 
2. For traditional hummus, evenly arrange chickpeas on a baking tray. 
3. Roast for 8-10 minutes. 
4. Blitz roasted chickpeas and remaining ingredients until smooth. 
5. Season and serve garnished with pomegranate rubies.  
6. For carrot and coriander hummus, evenly arrange chickpeas and chopped carrots on a baking tray. 
7. Drizzle with olive oil, toss through spices and season. 
8. Roast for 15-20 minutes or until golden and cooked through. 
9. Blitz roasted mixture and remaining ingredients until smooth. Season. 
10. Serve with baby vegetables and garnish with thyme. 

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