Hummus is always a go-to snack in our kitchens. How could it not be? It’s super simple to make, everyone loves it, and crackers and veggies pair with it perfectly! And why have one of good thing if you can have three? And so we give you hummus three ways!
Now, we hope you’ve tried our Garlic and Roasted Red Pepper favours – they’re so fast to make and get gobbled up quickly. We decided to make these hummuses a nice little ombre, so our third is a beautiful, pink, beet hummus.
We know beet can be a controversial root vegetable. But, by only adding one boiled beet added to our hit Garlic Hummus, it’s definitely not an overpowering flavour. Even non-beet-eaters told us it’s delicious! So trust us and give it a try.
What do you think of our three variations of hummus? Have any fun flavours you like to mix in? We’d love to hear!
- 1 can Chickpeas Rinsed & drained
- 1/4 cup Tahini
- 3 tbsp Lemon Juice
- 2 tsp White Vinegar
- 1/3 cup Olive Oil
- 3 cloves Garlic Crushed
- 1 tsp Paprika
- 1 tsp Onion Powder
- Salt To taste
Add chickpeas, tahini, lemon juice, white vinegar, olive oil, garlic, paprika, onion powder and salt to a blender or food processor
Blend until creamy and completely smooth, scraping down the sides as necessary. Adjust salt to taste.
Serve and enjoy!
*Hummus lasts for one week in the fridge