Three ways with Hummus

10 minutes Serves 10

Ingredients

  • 420g can chickpeas, drained
  • 1 Tbsp tahini
  • 2 cloves garlic, chopped
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • Salt and pepper
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Method

  • BASE RECIPE

  • 1. Place the chick peas, tahini, garlic, lemon juice and olive oil into a kitchen blender.

  • 2. Blend until well combined. Season with salt and pepper to taste. Place in a small serving bowl and garnish with your favourite herbs e.g thyme or basil.

  • PER SERVE

  • • Energy 350Kj • Protein 3g • Total Fat 6g • Saturated Fat 1g • Carbohydrates 4g • Sugars 1g • Sodium 407mg

  • 3. PUMPKIN HUMMUS

  • Add 300g roasted pumpkin and 1 teaspoon cumin to the base recipe. Blend to combine.

  • PER SERVE

  • • Energy 375Kj • Protein 3g • Total Fat 5g • Saturated Fat 1g • Carbohydrates 6g • Sugars 2g • Sodium 363mg

  • SPINACH AND FETA HUMMUS

  • Add 100g wilted spinach and 150g crumbled feta to the base recipe. Blend to combine.

  • PER SERVE

  • • Energy 495Kj • Protein 5g • Total Fat 9g • Saturated Fat 3g • CaRbohydrates 4g • Sugars 1g • Sodium 508mg

  • OLIVE AND SUNDRIED TOMATO HUMMUS

  • Add 1/2 cup of sliced olives, 1/2 cup roughly chopped sundried tomatoes and 1/4 cup chopped parsley to the base recipe. Blend to combine.

  • PER SERVE

  • • Energy 473Kj • Protein 3g • Total Fat 8g • Saturated Fat 2g • Carbohydrates 5g • Sugars 1g • Sodium 427mg