It’s the nutritious snack we can’t get enough of. Here are 10 new hummus flavours to try
It’s the nutritious snack we can’t get enough of. Here are 10 new hummus flavours to try
TAKE A DIP
It’s one of the easiest dips to make and is nutrition dense and super versatile, too. Hummus, a party favourite, is a delicious tangy blend of chickpeas, tahini, garlic, olive oil and lemon juice. The dip is high in fibre, protein and healthy fats, and is also a good source of iron and folate. Have it in sandwiches, or with pita and vegetable sticks when friends come over.
1 BASIC HUMMUS
Prep 10 mins | Makes 2 cups
400 g can chickpeas, drained, rinsed • 2 tbsps lemon juice • 2 tbsps olive oil, plus a drizzle, to serve • 2 tbsps warm water • 2 tbsps tahini paste • 2 cloves garlic, crushed • 1 tsp ground cumin • ½ tsp salt
In a food processor, process chickpeas, juice, oil, water, tahini paste, garlic, cumin and salt until smooth. Serve drizzled with extra oil and sprinkled with black pepper.
2 CORIANDER, LEMON & CHILLI HUMMUS
Prep 10 mins | Makes 2 cups
1 quantity Basic Hummus (recipe left) • 2 tbsps lemon juice, plus extra lemon wedges to serve • 2 tsps finely grated lemon zest • 1 fresh long red chilli deseeded, finely chopped • ¼ cup chopped coriander, plus extra leaves to serve
Prepare Basic Hummus as the recipe directs, adding extra juice, half the zest and half the chilli to food processor. Stir through the coriander. Top with remaining zest, remaining chilli and extra coriander. Serve with lemon wedges.
3 BEETROOT HUMMUS WITH DUKKAH
Prep 10 mins | Makes 2 cups
1 quantity Basic Hummus (recipe left) • 225 g can sliced beetroot, drained • 1 tbsp extra-virgin olive oil • 3 tsps pistachio dukkah (a mixture of herbs, nuts, and spices) • 2 chopped mini gherkins, to serve
Prepare Basic Hummus as recipe directs, adding beetroot to food processor. Drizzle with oil. Sprinkle with dukkah. Serve topped with gherkins.
4 BLACK BEAN HUMMUS
Prep 10 mins | Makes 2 cups
1 quantity Basic Hummus (recipe left) • 400 g can black beans, drained, rinsed, reserving 1 tbsp of beans to serve • 1 tsp Mexican chilli powder • ½ avocado, finely chopped • ½ red onion, finely chopped • 2 tbsps chopped coriander • Corn chips, lime cheeks, to serve
Prepare Basic Hummus, swapping chickpeas for black beans and adding chilli powder to food processor. Top with avocado, onion, coriander and reserved black beans. Serve with corn chips and lime.
5 PEA HUMMUS
Prep 10 mins | Makes 2 cups
1 quantity Basic Hummus (recipe left) • 1 cup frozen peas, thawed, plus 1 tbsp extra to serve • 60 g feta cheese, crumbled, plus 20 g extra to serve
Prepare Basic Hummus as recipe directs, adding peas and feta to food processor. Serve topped with extra peas and feta cheese.
6 AVOCADO HUMMUS
Prep 10 mins | Makes 2 cups
1 quantity Basic Hummus (recipe left) • 2 ripe avocados, roughly chopped • ½ tsp paprika • 2 tbsps extra lemon juice • 4 cherry tomatoes, quartered • 4 baby yellow tomatoes, quartered • 2 tsps chopped parsley
Prepare Basic Hummus as recipe directs, adding avocado, paprika and extra lemon juice. Serve topped with tomato. Sprinkle with parsley.
7 SUN-DRIED TOMATO ZUCCHINI HUMMUS
Prep 10 mins | Cook 5 mins + Cooling | Makes 2 cups
1 quantity Basic Hummus(recipe on previous spread) • 2 medium zucchinis, sliced lengthwise • 1 tbsp olive oil • ¼ cup sun-dried tomatoes, finely chopped • ¼ cup pitted Kalamata olives, chopped, plus extra, sliced, to serve
Prepare Basic Hummus as recipe directs. Heat a chargrill pan over moderate heat. Toss zucchini in oil, then chargrill 2 mins each side until tender. Allow to cool. Chop. Stir quarters of the zucchini, sun-dried tomatoes and chopped olives through hummus. Seve topped with remaining zucchini and sliced olives.
8 CURRIED HUMMUS WITH CRAISINS & APRICOTS
Prep 10 mins | Makes 2 cups
1 quantity Basic Hummus (recipe on previous spread) • 2 tsps mild curry powder • 2 tbsps chopped dried unsweetened cranberries • 2 tbsps chopped dried apricots • 2 green onions, sliced, plus onion curls to serve • 24 mini pappadums, to serve
Prepare Basic Hummus as recipe directs, omitting cumin and adding curry powder to food processor. Stir through cranberries, apricots and sliced onion. Top with onion curls. Serve with pappadums.
9 CARAMELISED ONIONS AND ROSEMARY HUMMUS
Prep 10 mins | Cook 30 mins | Makes 2 cups
4 unpeeled garlic cloves • 3 small red onions, sliced into 1-cm thick rounds • 1 tbsp chopped rosemary, plus 2 tsps extra • 2 tbsps olive oil • 2 tsps balsamic vinegar • 1 quantity Basic Hummus (recipe on previous spread)
Preheat oven to 200 C. Grease and line an oven tray with baking paper. Arrange garlic, onion and rosemary on tray. Drizzle with oil and balsamic vinegar. Roast 30 mins until caramelised. Prepare Basic Hummus as recipe directs, omitting garlic and adding roasted garlic flesh and three-quarters of the onion to food processor. Serve topped with extra rosemary and remaining onion.
10 SPICED PUMPKIN HUMMUS
Prep 10 mins | Cook 20 mins | Makes 2 cups
400 g pumpkin, cut into 2-cm pieces • 1½ tsps ground cinnamon • ¾ tsp ground nutmeg • 1½ tbsps olive oil • 2 tbsps flaked almonds • 1 quantity Basic Hummus (recipe on previous spread) • 2 tsps chopped chives • 1 tbsp toasted chickpeas
Preheat oven to 180 C. Grease and line an oven tray with baking paper. Toss pumpkin with cinnamon, nutmeg and oil on tray. Roast 20 mins until pumpkin is tender, adding almonds in last 5 mins of cooling. Prepare Basic Hummus as recipe directs, adding pumpkin mixture to food processor. Serve topped with chives and chickpeas.
11 THAI RED CURRY HUMMUS
Prep 10 mins | Makes 2 cups
1 quantity Basic Hummus (recipe on previous spread) • ½ cup coconut milk • 2 tbsps lime juice • 1½ tbsps Thai red curry paste • Sliced red chilli, baby basil leaves, cucumber sticks, to serve
Prepare Basic Hummus as recipe directs, omitting juice, oil and water, and adding coconut milk, lime juice and red curry paste to food processor. Serve topped with chilli and basil. Accompany with cucumber sticks.
PHOTOS: RODNEY MACUJA & JOHN PAUL URIZAR/BAUERSYNDICATION.COM.A
