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Hummus

  • 1 can white beans, rinsed and drained
  • ¼ cup olive oil, plus extra for drizzling
  • 1 tablespoon lemon juice
  • 1 garlic clove
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 medium tomato, chopped
  • ¼ cup fresh chopped basil
  • Balsamic vinegar for drizzling

Combine beans, oil, lemon juice, garlic, salt, and pepper in a food processor and process until smooth, stopping to scrape down the sides with a spatula. Adjust seasoning to taste and transfer to a bowl. Top with chopped tomato and basil, and drizzle with oil and vinegar. Season with salt and pepper and serve.

Creamy vegan beet hummus dip made from scratch!

Beet Hummus

Ingredients

  • 1 medium beetroot roasted, boiled or steamed
  • 1 can chickpeas or 1 cup of cooked chickpeas
  • 2 cloves garlic
  • 1 tbsp tahini
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/4 tsp ground black pepper
  • pinch of salt

Instructions

  1. In a food processor, add all ingredients and whizz until smooth.

  2. If the dip is too thick, add a little bit of water. Serve in a bowl, add a little of olive oil and sprinkle with chopped parsley.

     

hummus

Spinach Hummus

  • 1 can chickpeas, rinsed and drained
  • 2 cloves garlic, peeled
  • 3 tbsp. chopped chives
  • 3 cups baby spinach leaves, washed and thoroughly drained
  • zest and juice of 2 small lemons – some comment have said it’s too citrusy. start with one, taste it and add another if needed
  • 1/4 cup extra virgin olive oil
  • kosher salt and fresh ground pepper, to taste

Combine the chickpeas, garlic cloves, and chives in a food processor and pulse until roughly mixed. Add the spinach, lemon zest and squeeze in the lemon juice and puree until smooth. With the processor running, drizzle in the olive oil. Taste and season to your liking with salt and pepper. Garnish with some crunchy salt, some herbs or celery leaves or some chopped chives. The lemon in the recipe will help the hummus keep a vibrant color for a day or two if you store it in an air-tight container.

Vegan Mint & Avocado Hummus Recipe

Avocado Hummus

  • 240g cooked or tinned chickpeas
  • 1 avocado, peeled, stone removed and roughly chopped
  • 2 tbsp tahini
  • Juice of 1 lemon
  • 1 small garlic clove
  • Handful fresh mint leaves, plus extra to serve
  • Pinch sea salt
  • Plenty of freshly ground black pepper

Instructions

  1. Place all of the ingredients together in a Vitamix or food processor.
  2. Blend until it forms a smooth and creamy paste.
  3. Add more seasoning to taste.
  4. Garnish with fresh mint and serve with fresh crusty bread or however you please.

 

Mushroom Hummus
Ingredients
  • 3 cups baby bella or portabella mushrooms, sliced
  • ½ cup olive oil plus 2 tablespoons
  • 1-14 0z can garbanzo beans drained and liquid reserved
  • ⅓ cup tahini
  • 2 garlic cloves
  • juice of 1 lemon
  • 1 tbsp chopped parsley
  • Sea salt and freshly cracked pepper to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Place sliced mushrooms on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes until browned, stirring them half-way through. Remove from oven set aside to cool.
  3. Combine remaining olive oil, garbanzo, tahini, garlic and lemon juice in a food processor and pulse for a few seconds. Add mushrooms, leaving some aside to garnish with. Pulse again. Add just enough of the reserved liquid from the garbanzo beans until you reach the desired consistency. Season with sea salt and pepper to taste and serve wit pita wedges or pita chips.

Roasted red pepper and chili hummus with home-made seasoned pitta chips. Easy to make and the perfect snack!

Roasted Red Pepper And Chilli Hummus

  • 2 large red bell peppers
  • 1 tsp olive oil
  • 1 red chilli
  • 1 clove garlic
  • 1 large lemon, finely grated zest and juice
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp tahini
  • 1 400g/14oz tin of chickpeas
  • salt and pepper

Instructions

  1. Preheat the oven to 200°C/400°F/gas mark 6. De-seed the peppers and chop into chunks. Spread them out on a baking tray and rub with the teaspoon of olive oil. Roast for 25-30 minutes until soft and slightly charred in places. Set aside to cool.

  2. De-seed and roughly chop the chilli (if you want your hummus hotter then there’s no need to remove the seeds). Peel and crush the garlic. Finely grate the lemon zest and squeeze the juice.
  3. Place the chilli, garlic, lemon zest and juice, roasted peppers, extra virgin olive oil, tahini and chickpeas in a food processor. Blend well until smooth, scraping down the sides as needed, then season to taste with salt and pepper.

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