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