Two ways with hummus

Just when you thought homemade hummus couldn’t get any better.

30 minutes

Serves 4-6  

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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. 

 

Browse more healthy recipes here.

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