Spice up the traditional recipe with these awesome ingredients

Hummus has worked its way to the near top of every Indian foodie’s favourite dishes not only because it’s tasty, but also because it’s so healthy. Low in saturated fats, but high in fibres and proteins, hummus is also a rich source of complex carbs, which make us feel full for longer periods of time. Then there’s the fact that it also goes well with veggies, if you want to cut out the bread; and it’s also a great aphrodisiac (being packed with minerals like magnesium, zinc, iron and potassium, which amps up sexual functions and physical energy) making it a perfect date night appetiser.

However, if you’re tiring of the dish, and looking for variety, why not try these delish and unique variations of hummus. Satisfaction is guaranteed.

Beet Hummus

beetroot hummus

1 medium-sized beet

1/4 cup water

15 oz chickpeas cooked and outer skin removed

2 garlic cloves, peeled

3 tablespoons tahini paste

Juice from 1 lemon

Pinch lemon zest

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 cup extra virgin olive oil

Salt to taste


Preheat the oven to 200 °C. Place the beet in a baking dish, along with the 1/4 cup water and cover with foil. Roast for 45 minutes or until the beet is tender. Cool and cut the beet into cubes.

Put the beet cubes in a blender and add the chickpeas, garlic, olive oil, lemon juice and zest, tahini, ground cumin and coriander. Blend until smooth. Add the leftover beet water to bring the hummus to a consistency you like. Add salt to taste. Serve with warm pita bread.

Recipe courtesy: A Cosy Kitchen

Spinach Feta Hummus

spinach feta hummus

1/2 bunch spinach

Feta cheese

15 oz chickpeas, cooked and outer skin removed

2 garlic cloves, peeled

3 tablespoons tahini paste

Juice from 1 lemon

Pinch lemon zest

1/4 cup extra virgin olive oil

Salt to taste


Blanch the spinach, remove excess moisture and then roughly chop it.

In a blender, add chickpeas, tahini, lemon juice, garlic and olive oil. Blend till smooth. Then blend in the chopped hummus and crumbled feta and extra virgin olive oil; add some lemon zest for extra zing.

Adapted from: Serious Eats

Green Goddess Hummus

green goddess hummus

¼ cup tahini

¼ cup fresh lemon juice

2 tablespoons olive oil, plus more for serving

½ cup roughly chopped parsley

¼ cup roughly chopped tarragon

2 to 3 tablespoons roughly chopped fresh chives

1 large garlic clove, roughly chopped

½ teaspoon salt

15 oz chickpeas, cooked and outer skin removed

Herbs to garnish


Blend the tahini and lemon juice together into a smooth and creamy paste. Then add the olive oil, parsley, tarragon, chives, garlic and salt and blend for 1 minute.

Add half of the chickpeas and blend for 1 minute, then add the remaining chickpeas and blend until the hummus is thick and quite smooth.

Add 1-2 spoons of water to the hummus if it isn’t as smooth or creamy as you like.

Recipe courtesy: Cookie + Kate

Sweet Potato Hummus

sweet potato yam hummus

2 medium sweet potatoes

3 tbsp olive oil

15oz chickpeas, cooked and outer skin removed

3 tbsp tahini

3 cloves garlic, peeled

Juice of 1 lemon

Zest of ½ lemon

Salt to taste

1½ tsp cayenne pepper

½ teaspoon smoked paprika

¼ tsp cumin


Preheat the oven to 200 °C. Bake the sweet potatoes for 45 minutes – 1 hour, until they’re cooked well. Set them aside to cool.

Blend the remaining ingredients in a food processer until smooth and to a consistency of your liking - you can also add the spices in last and add them to taste. Peel the cooled sweet potatoes and add to the hummus and blend well in the food processor. Garnish with cayenne pepper and sesame seeds.

Recipe courtesy: Cookie + Kate

Avocado Hummus

avocado hummus

15 oz chickpeas, cooked and with the outer skin removed

2 medium ripe avocados, cored and peeled

3 tbsp olive oil, plus more for serving if desired

1 1/2 tbsp tahini

3 tbsp fresh lime juice

1 clove garlic, peeled

Salt and pepper to taste

1/8 tsp cumin

1 - 2 tbsp finely chopped cilantro leaves, for topping

Red pepper flakes, for topping


In a food processor, add chickpeas, lime juice, olive oil, tahini and garlic and blend until smooth. Add salt and pepper to taste, then add cumin and avocados and blend about 1-2 minutes, until the hummus is smooth and creamy.

Garnish with olive oil, cilantro and red pepper flakes. Serve with tortilla chips.

Recipe courtesy: Cooking Classy

Images courtesy: Shutterstock

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