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.
- 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
- 1/2 Avocado
- 2 tbsp Pesto sauce
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.
- 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.