Hummus, Hummus, Hummus!

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

Healthy Green Hummus


  • 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


  • 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.

Beetroot Hummus



  • 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.

  • Serve with sesame seeds on top.

Perfect Pumpkin Hummus


  • 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


  • 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



  • 850g Chickpeas
  • 80ml Chickpea Liquid
  • 75g Tahini
  • 60ml Olive Oil
  • 2 Lemons juice
  • 2 Garlic Cloves
  • 1 teaspoon Cumin
  • 1/2 teaspoon Salt



  • 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



  • 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



  • 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



  • 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


  • 1 Sweet Potato peeled & cubed
  • 2 Garlic Cloves smashed
  • Olive Oil
  • 3 tablespoons Tahini
  • 1.5 teaspoons Salt
  • 1 Lime
  • Paprika


  • 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


  • 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


  • 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


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

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