Hummus Three Ways
Store-bought dips and spreads can be surprisingly high in sodium and contain unnecessary additives, making homemade hummus a simple, nutritious alternative. Using affordable pantry staples, you can easily create different flavour combinations without compromising on ingredients. Hummus is wonderfully versatile. Serve it with fresh vegetable sticks, spread it on toast or sandwiches, add it to wraps, or stir it through roasted or mashed vegetables for extra flavour and creaminess.
DIETARY: V, DF, GF, EF, NF
ALLERGENS: Sesame
AGE GROUP: 6 months+
SERVES: 10
PREP: 15 mins
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Ingredients
Adjust Servings
| 1 1/2 cups (270g) canned chickpeas, drained and rinsed | |
| 1/4-1/2 cup (60-125 mls) filtered, boiled and cooled water (optional, for desired consistency) | |
| 2 tbsp (30g) hulled tahini | |
| 1 small garlic clove (optional, use a smaller amount for milder flavour) | |
| 2 tbsp extra virgin olive oil | |
| 1 tbsp fresh lemon juice | |
| 1/2 tsp (2g) ground cumin (optional) | |
| Pinch sea salt (optional) |
Beetroot or Butternut Variations
| 250 g beetroot, peeled, roasted and cooled. | |
| OR | |
| 1/14 cups (250g) peeled and steamed butternut pumpkin, cooled | |
| 1/2 tsp ground cinnamon |
Directions
1.
Classis Hummus
Classic Hummus: Place ingredients into a high-speed blender and blend until smooth and creamy. Scraping down the sides if necessary. Serve as a dip with crackers, spread onto wraps or as a side with scrambled eggs.
Mark as complete
2.
Beetroot Hummus: Add beetroot to main ingredients and blend together. Serve with veggie sticks or layer onto a sandwich with avocado.
Mark as complete
3.
Butternut Hummus: Add butternut and cinnamon to main ingredients, and blend until a smooth consistency is reached. Serve as a side with meatballs or homemade chicken or fish nuggets.
Mark as complete
Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 7 days or freeze for up to 4 months.
Baby-friendly version: Leave out salt and ensure a smooth consistency.
