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.

 

Classic Hummus

 

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.

 

Turmeric Hummus

 

Add the following to the Classic Hummus recipe

 

2 Teaspoons turmeric

2 Teaspoons ground coriander

 

Spicy Hummus

 

Add the following to the Classic Hummusrecipe

 

2 teaspoons turmeric

2 teaspoons Hot smoked paprika

¼ teaspoon chilli powder