3 Ways To Pimp Your Hummus For Your Next Mezze Platter
Hummus. Arguably the best spread in the entire world. You can eat it with crackers, spread it on a falafel burger or simply eat it out of the tub with a spoon. The limit does not exist when it comes to all the different ways you can eat hummus. Here, a basic recipe for straight-up hummus, plus three ways to jazz it up when you’re looking for something different — so four hummus recipes in total. Crackers at the ready!
Basic hummus recipe
- 1 tin chickpeas, drained
- 2 tablespoons tahini
- Juice of one lemon
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- Sprinkle of paprika
- Salt and pepper
Blend all the ingredients together (going easy on the lemon juice at first) with a splash of water until a smooth, creamy hummus forms. Taste and adjust the seasoning as necessary, adding more lemon juice, salt or pepper as you prefer. That’s it — you’ve made hummus!
Pimp your hummus… with beetroot
- 1 can chickpeas, drained
- About 250g cooked beetroot
- Salt, to taste
- Juice of half a lemon (or a bit less if using tinned beetroot)
- 2 garlic cloves, crushed
- 2 tbsp tahini
- 2 tsp ground cumin
- 100ml extra-virgin olive oil
Place all the ingredients in a blender or food processor and pulse to combine until it becomes a smooth dip. Try a bit and adjust seasoning to taste.
Pimp your hummus… with sun-dried tomato
Take the basic hummus recipe and add a few sun-dried tomatoes (depending on how strong you want the flavour to be) before blitzing everything together. If you have ready-made hummus, you can add the sun-drieds to a bowl with the hummus and blitz until smooth. Or if you want a more hummus-forward dip with bits of sun-drieds, roughly chop the tomatoes and stir through the hummus.
Pimp your hummus… with green peas and mint
To the basic hummus recipe, add one and a half cups of fresh green peas (you might need to add more liquid in the form of oil or water), plus a few sprigs of mint and blitz until smooth. If you want it extra lemony, add a few bits of lemon zest as well.