When it comes to our fav mediterranean dip the flavours, colours and ingredients are endless!
Healthy Green Hummus

Ingredients
- 2 Garlic Cloves peeled and chopped
- 400g Chickpeas drained
- 2 Limes juice
- 2 Onions chopped
- A handful of Coriander Leaves chopped
- 60g Spinach Leaves
- 1/2 teaspoon Spinach Powder
- 1/4 teaspoon Cumin
- 100ml Chickpea Liquid leftover from soaking Chickpeas
- Salt to taste
- 2 tablespoons Tahini
Instructions
-
Place the garlic, coriander, onions, spinach and spinach powder in a food processor and pulse until finely chopped.
-
Tip in the chickpeas, tahini, cumin, salt, lime juice and chickpea water and process for 30 seconds. Taste and add more salt or chickpea water if needed. Process for a further minute or two.
-
Garnish with olive oil and chickpeas and serve.
Organic Beetroot Hummus

Ingredients
- 1 Beetroot cooked or roasted
- 400g Organic Chickpeas cooked
- 1 Lemon
- 1/2 teaspoon Organic Cumin
- 1 teaspoon Organic Beetroot Powder
- A pinch of Salt
- A pinch of Pepper
- 2 Garlic Cloves
- 2 tablespoons Tahini
- 60ml Extra Virgin Olive Oil
Instructions
-
Cut the beetroot in to quarters and leave to cool. Once cool, place in a food processor, blend and add the chickpeas, the zest of one lemon, the juice of half a lemon, cumin, beetroot powder, a pinch of salt and pepper, two garlic cloves and the tahini.
-
Blend until a smooth consistency forms, drizzle in the olive oil while mixing, taste and add more salt, lemon juice or oil if needed.
Perfect Pumpkin Hummus

Ingredients
- 1 Garlic Clove peeled
- 400g Chickpeas
- 100g Pumpkin Puree
- 1/2 teaspoon Salt
- 1 1/4 teaspoon Ground Cumin
- 1 Lemon
- 1 teaspoon Maple Syrup
- 1 tablespoon Olive Oil
Instructions
-
Preheat the oven to 200C, remove the top of a pumpkin, cut the pumpkin in half and remove the guts. Place the pumpkin cut side down on to a baking tray for 45 to 60 minutes or until the flesh is easy to pull away from the skin. Leave to cool and then scoop out the flesh.
-
Place the pumpkin flesh in a food processor and process until a puree forms. Scoop the puree in to a bowl.
-
Using a clean food processor, process a clove of garlic. Drain the chickpeas, tip the chickpeas in to the food processor a long with the pumpkin puree, salt, cumin, maple syrup, olive oil and 2 tablespoons of lemon juice. Blend thoroughly until smooth. If too thick use a small amount of left over chickpea water or more oil.
-
When ready to serve, garnish with pumpkin seeds, sesame seeds and a drizzle of olive oil.
1 Step Healthy Hummus

Ingredients
Hummus
- 850g Chickpeas
- 80ml Chickpea Liquid
- 75g Tahini
- 60ml Olive Oil
- 2 Lemons juice
- 2 Garlic Cloves
- 1 teaspoon Cumin
- 1/2 teaspoon Salt
Garnish
- Paprika
- Parsley
- Olive Oil
Instructions
-
Tip all the hummus ingredients into a blender, blend until smooth and creamy, add more liquid if necessary and serve in bowl with a drizzle of oil, lightly dust with paprika and top with parsley.
Turmeric Hummus

Ingredients
- 440g Chickpeas
- 3 tablespoon Olive Oil
- 2 tablespoons Chickpea Liquid
- 2 tablespoons Lemon Juice
- 1 tablespoon Tahini
- 3/4 teaspoon Salt
- 1/2 teaspoon Turmeric
- 1/4 teaspoon Nutmeg
- 1 Garlic Clove
- Sesame Seeds
Instructions
-
Pop all of the ingredients into a food processor and blend until smooth. Add extra chickpea water depending on how thick you want your hummus and sprinkle with sesame seeds to serve!
White Bean Hummus

Ingredients
- 425g Cannellini Beans
- 2 tablespoons Tahini
- 2 tablespoons Olive Oil
- 1-2 Lemons
- 1 Garlic Clove
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Cumin
- A pinch of Pink Himalayan Salt
- 2 tablespoons Water
- Zatar Spice Blend
Instructions
-
Place all of the ingredients into a blender apart from the Zatar Spice Blend and blend until smooth.
-
Taste and add more salt, pepper, garlic, lemon or tahini if needed. If too thick add more water. Once ready, scoop the hummus into a bowl and sprinkle with zatar spice blend to serve.
Beetroot Bean Hummus

Ingredients
- 400g Cannellini Beans
- 125g Beetroot cooked
- 1 teaspoon Beetroot Powder
- A splash of Olive Oil
- 1 Garlic Clove
- 1 Lemon
- 1 Spring Onion
- Salt to taste
- Pepper to taste
Instructions
-
Pop all of the ingredients into a blender and blend until smooth. Taste and season. Scoop the hummus into a bowl and sprinkle with salt and pepper.
Sweet Potato Hummus

Ingredients
Instructions
-
Preheat the oven to 190C, line a baking tray with baking paper, place the sweet potato on to the baking tray a long with the garlic. Drizzle with oil and toss to coat.
-
Roast for 20 minutes, toss and place back in the oven for a further 20 minutes or until tender. Leave to cool down slightly then place in a food processor and blend until a puree forms. Add the tahini and salt. Squeeze in the lime juice and pulse.
-
Slowly pour in water and pulse until a hummus consistency forms. Taste and season if needed. When ready to serve, sprinkle with paprika.
Fiery Green Hummus

Ingredients
- 142g Sesame Seeds
- 4 tablespoons Olive Oil
- 1 Lemon
- 5g Parsley
- 5g Spinach
- 1 teaspoon Spinach Powder
- 2 Jalapeno Peppers
- 3 Green Onions chopped
- 2 Garlic Cloves
- 425g Chickpeas drained and rinsed
- 1/2 teaspoon Salt
- 1-2 tablespoons Water
- Chilli Powder
Instructions
-
Preheat the oven 120C, spread the sesame seeds on to a baking tray and toast for 2 and a half minutes. Stir the seeds and return to the oven for a further 2 and a half minutes.
-
Carefully place the sesame seeds in to a food processor and grind for 2 to 3 minutes.
-
Add 2 tablespoons of oil and process for 1 to 2 minutes. Add more oil for a thinner texture, add salt to taste and process until combined.
-
Tip in the juice of one lemon, 2 tablespoons of olive oil, parsley, jalapenos, spinach powder, onions, garlic and salt and process for 1 minute.
-
Add the chickpeas and process until a thick hummus texture forms, if too thick add 1 to 2 tablespoons of water and combine. Garnish with chilli powder.
About the Author

Georgia
As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.