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

  1. Add chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a food processor or blender. Blend until smooth.
  2. While blending, slowly add in the olive oil and water until hummus is creamy and smooth.
  3. Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.
  4. 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

  1. Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings a food processor or blender. Blend until smooth.
  2. While blending, slowly add in the olive oil until hummus is creamy and smooth.
  3. Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
  4. 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

  1. Preheat oven to 200˚C (adjust for fan-assisted)
  2. 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.
  3. Allow capsicum to cool before peeling away the charred skin.
  4. Add capsicum, chickpeas, garlic, tahini, lemon juice, smoked paprika, salt, and pepper to a food processor or blender. Blend until smooth.
  5. While blending, slowly add in the olive oil until hummus is creamy and smooth.
  6. Garnish with finely chopped capsicum and a drizzle of olive oil.
  7. 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

  1. Add chickpeas, avocado, garlic, lime juice, and seasonings to a food processor or blender. Blend until smooth.
  2. While blending, slowly add in the olive oil until hummus is creamy and smooth.
  3. Garnish with chopped coriander, some diced tomatoes, and a drizzle of olive oil.
  4. Enjoy!
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