INGREDIENTS

Basic Hummus

• 1 x 400g tin of chickpeas / garbanzo beans (drained)
• ½ lemon juice
• 2-3 tbs (extra virgin) olive oil or other good oil such as Carotino or grapeseed oil
• sea salt to taste
• few tbs of boiled water

Garlic Hummus

• plus 2 tsp garlic powder / garlic granules

Coriander and Lemon Hummus

• plus small handful of fresh coriander leaves
• optionally some more lemon juice

Roasted Pepper Hummus

• plus 1 red bell pepper (roasted)

Sundried Tomato Hummus

• plus small handful of sundried tomatoes (re-hydrated)
• less or none lemon juice

Black Olive Hummus

• plus handful of pitted black olives
• plus 1 tsp garlic granules / garlic powder

Toasted Sesame Hummus

• sesame seed oil instead of olive oil
• 1 tsp garlic granules / garlic powder

Hot Sauce Hummus

• plus hot sauce to taste, I used Thai Garlic & Chilli Sauce

EQUIPMENT

hand blender / food processor

METHOD

1. Blend all ingredients together.
2. Serve chilled with some fresh crunchy bread or on the top of crumpets.

Make 1 cup of hummus.

NOTES

You may also want to take a look at hummus I made before from “scratch”… from chickpeas that I cooked myself: Lemon & Coriander, Paprika and Sundried Tomato Hummus or Moroccan Style Hummus with Caramelized Onions and Roasted Peppers.

Hummus taste much better next day, can be stored for couple of days in the fridge.