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. 

 

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