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Easy Hummus

This recipe is so simple and nutritious. Filled with chickpeas, tahini, lemon juice, olive oil and some garlic it makes for a yummy appetizer or snack. Add some avocado and beetroot into the hummus to make some quick colorful options.
Prep Time 15 mins
Servings 4 people

Equipment

  • Food processor
  • Serving plates

Ingredients
  

Classic hummus

  • 800 gm Chickpeas cooked
  • 50 ml Chickpea liquid or water
  • 3 cloves Garlic
  • 5 tbsp Tahini
  • 1/2 Lemon juice
  • 3 Ice cubes
  • 4 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Pepper

Green hummus

  • 1/2 Avocado
  • 2 tbsp Pesto sauce

Pink hummus

  • 1/2 Beetroot boiled

Garnish

  • Olive oil
  • Pine nuts

Instructions
 

  • In a food processor add all the ingredients for the classic hummus. Blend it on low speed, gradually increasing as you go. Blend until smooth, season well. Transfer to a plate and add more olive oil, pine nuts and serve.
  • To make the green hummus, add 1/4 cup hummus, 1/2 avocado and pesto into the food processor and blend until smooth. Transfer to the plate, drizzle with olive oil and add more pine nuts.
  • To make the pink hummus add 1/4 cup hummus, 1/2 boiled beetroot into the food processor and blend until smooth. Transfer to the plate, drizzle with olive oil and add more pine nuts.
  • Serve with warm pita or crackers.

Notes

  • If the hummus is too thick add more liquid into the processor.
  • If you wan the hummus smoother you can pass it through a fine mesh sieve - this will take time but it does make it smooth.