Hummus is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic.

Classic Hummus
- 14 oz (395 g) chickpeas, 1 can
- 2 cloves garlic
- ¼ cup (60 g) tahini
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- fresh parsley, to serve
Preparation
- Add chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a food processor or blender. Blend until smooth.
- While blending, slowly add in the olive oil and water until hummus is creamy and smooth.
- Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.
- Enjoy!

Spinach & Artichoke Hummus
- 14 oz (395 g) chickpeas, 1 can
- 1 cup (40 g) baby spinach
- 3 artichoke hearts
- 1 clove garlic
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Preparation
- Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings a food processor or blender. Blend until smooth.
- While blending, slowly add in the olive oil until hummus is creamy and smooth.
- Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
- Enjoy!

Roasted Capsicum Hummus
- 2 capsicums, seeded and quartered
- 14 oz (395 g) chickpeas, 1 can
- 1 clove garlic
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Preparation
- Preheat oven to 200˚C (adjust for fan-assisted)
- Place the peppers on a parchment paper-lined baking sheet and roast for 20-25 minutes, until peppers are fragrant and the skin has charred.
- Allow capsicum to cool before peeling away the charred skin.
- Add capsicum, chickpeas, garlic, tahini, lemon juice, smoked paprika, salt, and pepper to a food processor or blender. Blend until smooth.
- While blending, slowly add in the olive oil until hummus is creamy and smooth.
- Garnish with finely chopped capsicum and a drizzle of olive oil.
- Enjoy!

Avocado Hummus
- 14 oz (395 g) chickpeas, 1 can
- 1 avocado
- 1 clove garlic
- 1 jalapeño pepper, seeded
- ¼ cup (10 g) fresh coriander
- 1 teaspoon cumin
- 1 tablespoon lime juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- fresh coriander, to serve
Preparation
- Add chickpeas, avocado, garlic, lime juice, and seasonings to a food processor or blender. Blend until smooth.
- While blending, slowly add in the olive oil until hummus is creamy and smooth.
- Garnish with chopped coriander, some diced tomatoes, and a drizzle of olive oil.
- Enjoy!