A Twist on Hummus
Who doesn’t love Hummus? We have it with most meals, just on the side or a meal in itself on a wrap, bagel with cucumber or yummy with crudites. Always great as a centrepiece at a drinks party too. Oh and did you know that you can freeze hummus? I make a huge batch, pop it into glass jars and freeze it.
Here are three different flavours of hummus, using the classic hummus recipe as a base.
2 x 400g chickpeas, rinsed (save the aquafaba juice for other recipes)
2-3 cloves of garlic crushed
10 Tablespoons extra virgin olive oil
Juice of 2 lemons
2 Tablespoon Coconut Palm Syrup or Date syrup
2 Tablespoons tahini paste
2 Teaspoons apple cider vinegar
2 Teaspoons cumin
salt and pepper to taste
Place all ingredients in food processor or blender and whizz up until smooth and creamy. Add a little water the consistency is too thick.
Add the following to the Classic Hummus recipe
2 Teaspoons turmeric
2 Teaspoons ground coriander
Add the following to the Classic Hummusrecipe
2 teaspoons turmeric
2 teaspoons Hot smoked paprika
¼ teaspoon chilli powder