3 Hummus recipes

Finding a healthy solution to snacking is always a struggle and an endless question on everyone's lips; but hummus is a clean but undoubtedly yummy alternative. It's great for dips and crudities or even makes for a delectable brunch when paired with a fresh loaf of sourdough. In addition, chickpeas, the star ingredient, is a great source of both protein and fibre as well as containing micronutrients that maintains healthy skin and hair! Scroll below for my top three recipes:

Beetroot Hummus:

400g tin of chickpeas, drained

2  tablespoons olive oil

1 large garlic clove

1 teaspoon ground cumin

pinch of salt and pepper

1 rounded tablespoon tahini

1 lemon

100g steamed beetroot

Sun-dried Tomato and Basil Hummus:

400g tin of chickpeas, drained

2  tablespoons olive oil

1 large garlic clove

1 teaspoon ground cumin

pinch of salt and pepper

1 rounded tablespoon of tahini

1 lemon

5 large sun-dried tomato pieces

Large handful of fresh basil

Red Pepper and Paprika Hummus:

400g tin of chickpeas, drained

2  tablespoons olive oil

1 large garlic clove

1 teaspoon ground cumin

pinch of salt and pepper

1 rounded tablespoon of tahini

1 lemon
1 red pepper
1 teaspoon paprika

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For all recipes, excluding the red pepper hummus, simply blend all the ingredients together in a food processor until creamy and smooth and store in an air tight container in the fridge. The red pepper recipe simply requires one extra step, prior to blending, cook the the sliced red pepper on a baking tray at moderate heat for approximately ten minutes or until they begin to darken slightly and then place in the blender with the other ingredients. Then, enjoy! 

Let me know which one is your favourite! x

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