Description
This hummus trio features three flavorful variations of the classic chickpea dip: traditional, beetroot, and roasted red pepper. Perfect for entertaining or healthy snacking.
Ingredients
- 540 g cooked chickpeas (approx. 3 cups)
- Juice of 2 lemons
- 2 garlic cloves
- 6 tbsp tahini
- 6 tbsp water
- 1 tsp salt
- 1 tbsp olive oil
- 1 small cooked beetroot (for beetroot hummus)
- 1 roasted red bell pepper (for red pepper hummus)
- Fresh herbs and seeds (for garnish, optional)
Instructions
- In a food processor, combine the chickpeas, lemon juice, garlic, tahini, water, salt, and olive oil. Blend until smooth to make the base hummus.
- Divide the base hummus into three equal parts.
- For the classic hummus, leave one part as is. Transfer to a bowl and set aside.
- For the beetroot hummus, blend one part of the base with the cooked beetroot until smooth. Transfer to a bowl.
- For the roasted red pepper hummus, blend the last part with the roasted red bell pepper until smooth. Transfer to a bowl.
- Garnish with olive oil, fresh herbs, and seeds if desired. Serve with pita, bread, or vegetables.
Notes
- You can use canned chickpeas for convenience—just rinse well.
- Adjust garlic and lemon to taste.
- These hummus variations can be stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Blended
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/3 cup
- Calories: 180
- Sugar: 2g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
