recipes

Three Hummus Recipes

Sweat - sweat.com
Three Hummus Recipes
Three Hummus Recipes

When I was younger, my mum used to cut up plates of vegetables or fruit for us to eat after school, and serve them with healthy homemade dips. I still love to have sliced veggies with some hummus as a snack — which is why it’s always good to have a few different hummus recipes!

Because hummus is so easy, you can make a batch to take with you to school or work! Make your work day healthier by snacking on homemade hummus and some fresh veggies. Or whip some up to add to a platter next time you have friends over!

Try these three hummus recipe ideas next time you have a craving!

Lemon & Coriander Hummus

Total time:  5 mins
Serves: makes 250g
Dietary preferences: Vegetarian, Vegan, Dairy-free

Ingredients:

  • 200g tinned chickpeas, drained and rinsed
  • 1 tbsp tahini
  • 2 garlic cloves, chopped
  • ½ tsp ground cumin
  • 1 lemon, zested and juiced
  • 2 tbsp olive oil
  • 1 tbsp water
  • 2 tbsp chopped coriander, plus extra leaves to garnish
  • sea salt and ground black pepper, to taste

Method:

1. Place the chickpeas, tahini, garlic, cumin, ½ tsp lemon zest, lemon juice, olive oil and water in a food processor and process until creamy. 

2. Stir through the coriander and season with salt and pepper, if desired.

3. To serve, place the lemon and coriander hummus in a small serving bowl and top with the remaining lemon zest and coriander leaves. Serve with toasted pita bread triangles on the side. Enjoy!

Pumpkin Hummus

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins
Serves: makes 500g
Dietary preferences: Vegetarian, Vegan, Dairy-free

Ingredients:

  • 250g pumpkin, peeled and cut into 3cm pieces
  • 2 garlic cloves, peeled
  • 2 tbsp olive oil
  • sea salt and ground black pepper, to taste
  • 200g tinned chickpeas, drained and rinsed
  • 1 tbsp tahini
  • ½ tsp ground cumin
  • ½ lemon, juiced
  • ½ tsp finely chopped fresh rosemary, to taste
  • pumpkin seeds (pepitas), roughly chopped, to garnish.

Method:

1. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.

2. Place the pumpkin and garlic cloves in a bowl. Add 1 tablespoon of olive oil and toss well to coat. Transfer to the lined baking tray and season with salt and pepper, if desired. Bake in the oven for 20-25 minutes or until tender. Set aside to cool.

3. Place the pumpkin, garlic, chickpeas, tahini, cumin, lemon juice and remaining oil in a food processor and process until creamy. If the mixture seems a little thick, add 2 teaspoons of water at a time until the desired consistency is reached.

4. Stir through the rosemary and season with salt and pepper, if desired.

5. To serve, place the pumpkin hummus in a serving bowl and top with the pumpkin seeds. Serve with toasted pita bread triangles on the side. Enjoy!

Zucchini Hummus

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins
Serves: makes 500g
Dietary preferences: Vegetarian, Vegan, Dairy-free

Ingredients:

  • 2 medium zucchini
  • 1-2 garlic cloves, chopped
  • ½ lemon, zested and juiced
  • 2 tbsp tahini
  • 100g tinned chickpeas, drained and rinsed
  • 1 tbsp olive oil, plus extra to garnish
  • pinch of smoked paprika
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh mint
  • sea salt and ground black pepper, to taste.

Method:

1. Heat a chargrill pan or barbeque grill-plate over medium-high heat.

2. Cut the zucchini lengthwise into 1 cm thick strips and spray lightly with oil spray. Grill the zucchini slices for 2-3 minutes each side or until tender. Remove from the heat and set aside on a plate to cool for 2-3 minutes.

3. Place the zucchini, garlic, lemon zest, lemon juice, tahini, chickpeas, oil, paprika, parsley and mint in a food processor and process until creamy. Season with salt and pepper, if desired.

4. To serve, place the zucchini hummus in a serving bowl. Drizzle over some extra olive oil and sprinkle with extra chopped parsley, if desired. Serve with toasted pita triangles on the side. Enjoy!
 

* Disclaimer: This blog post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. Sweat assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

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