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!