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.
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.