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.

Check out this Hummus recipe to get you started:
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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 Hummusbeetroot hummus

Ingredients:
1 medium-sized beet
¼ cup water
500 gms 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
½ teaspoon ground coriander
¼ cup extra virgin olive oil
Salt to taste

Method:

  • Preheat the oven to 200 °C. Place the beet in a baking dish, along with the ¼ 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.

Also Read: Celebrate the Monsoon with Bhutta Three Ways

Spinach Feta Hummusspinach feta hummus

Ingredients:
½ bunch spinach
Feta cheese
500 gms chickpeas, cooked and outer skin removed
2 garlic cloves, peeled
3 tablespoons tahini paste
Juice from 1 lemon
Pinch lemon zest
¼ cup extra virgin olive oil
Salt to taste

Method:

  • 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.

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Green Goddess Hummusgreen goddess hummus

Ingredients:
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
500 gms chickpeas, cooked and outer skin removed
Herbs to garnish

Method:

  • 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.

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Sweet Potato Hummussweet potato yam hummus

Ingredients:
2 medium sweet potatoes
3 tbsp olive oil
500 gms 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

Method:

  • 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.

Also Read: Mediterranean Diet: A Diet to Trump All Other Diets

 Avocado Hummusavocado hummus

Ingredients:
500 gms 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
1½ tbsp tahini
3 tbsp fresh lime juice
1 clove garlic, peeled
Salt and pepper to taste
 tsp cumin
1-2 tbsp finely chopped cilantro leaves, for topping
Red pepper flakes, for topping

Method:

  • 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.

Images: Shutterstock.com

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