I’m a grazing kinda girl, which means I like to snack a lot and regularly. Planning is essential otherwise I’m too tempted to hit the chocolate bars at the counter or eat peanut butter from the jar (you too?). So this afternoon I’ve whipped up some hummus for the week. I found it really relaxing to meander around the kitchen mixing some flavours and creating three healthy flavoured hummus dips.
There are three hummus dip recipes here for you – curry & cumin hummus, beetroot hummus and sundried tomato and basil hummus. These are perfect for snacking (really easy to pop in containers for work) or as appetisers when entertaining.
Sundried Tomato and Basil Hummus
- 400g can chick peas, drained and liquid reserved
- 8 sundried tomatoes, strained
- 2 Tbsp marinade/olive oil from sun dried tomato jar
- 3 Tbsp fresh lemon juice
- 2 Tbsp tahini
- 1 large clove garlic
- 1/2 tsp salt
- 2 Tbsp packed fresh basil leaves
- Combine chick peas, sundried tomatoes, 2 Tbsp marinade from tomato jar, lemon juice, tahini, garlic and salt.
- Whizz in food processor for 30 seconds, scrape down the bottom and side and pulse for one minute.
- Add 2 Tbsp of the liquid from chick pea can and then pulse 2 minutes longer.
- Add basil and pulse until just minced into hummus (you want some green to show through).
- 450gm can of diced beetroot
- 400gm can of chickpeas
- 3 cloves of medium sized garlic, crushed
- 1.5 tbs fresh lemon juice
- 3 tbs tahini, hulled
- 1/2 tsp cumin
- 1/2 tsp salt
- Whizz all together in the food processor for 1 minute.
- Scrap down sides and bottom and whizz for a further minute or until combined.
Curry & Cumin Hummus
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 1 tablespoon curry powder
- 1/4 teaspoon ground cumin
- 1/2 cup water
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 2 400gm cans chickpeas, rinsed and drained
- Ensure all ingredients are prepared prior to beginning cooking as the garlic will burn quickly.
- Heat oil in a small skillet over low heat.
- Add garlic; cook 30 seconds, stirring constantly.
- Add curry and cumin; stirring continuously and cooking for 30 seconds or until fragrant.
- Place garlic mixture, water, and remaining ingredients in a food processor; process until smooth.
What to serve hummus with:
Serve with vege sticks (carrot, capsicum, celery, cucumber) and wholegrain crackers or pita bread.
What healthy appetisers/snacks do you like to make?