Multi-coloured hummus trio

Author: Vega

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Multi-coloured hummus trio

Mix up this classic dip with some yummy flavour combos. If you’re feeling like something light and refreshing, Lemon Coriander Hummus may be for you. Feeling like something more hearty?

Whip up the Beet Hummus. Or spice things up with the Roasted Red Pepper Hummus. Perfect for snacking, adding to a salad, or whipping out as a starter at dinner!

Servings: 6


Servings: 6




(Servings: 6)

  • Hummus Base:
  • 0.16666666666667 0.16666666666667 400 g tin of chickpeas, drained
  • 10 10 ml tahini
  • 0.33333333333333 0.33333333333333 cloves garlic, chopped
  • 0.33333333333333 0.33333333333333 Tbsp olive oil
  • 0.33333333333333 0.33333333333333 Tbsp water
  • 0.33333333333333 0.33333333333333 Tbsp lemon juice
  • Dash of salt
  • Beetroot Hummus:
  • 25 25 g beetroot, diced (can be bought pre-cooked or cook your own at home)
  • Lemon Coriander Hummus:
  • 0.33333333333333 0.33333333333333 Tbsp lemon juice
  • Bunch of coriander chopped
  • Roasted Red Pepper Hummus:
  • 0.16666666666667 0.16666666666667 red pepper
  • 0.041666666666667 0.041666666666667 tsp paprika
  • 0.083333333333333 0.083333333333333 tsp cumin


Hummus Base:

  1. Add all ingredients into a food processor or blender and blend until smooth. Add more water as needed to get your favourite consistency
  2. Put the contents from the blender into your favourite serving dish and serve with fresh vegetables as a dip or store in the fridge for a later date.

Beetroot Hummus:

  1. Steam or roast the diced beetroot until soft. Approximately 15 minutes or until tender.
  1. Once cooked, let cool and add to your base hummus recipe. Blend and serve.
  1. Optional: Save a few beets to add as a garnish once plated.

Lemon Coriander Hummus:

  1. Add the lemon juice and ¼ of the chopped coriander to your base hummus recipe and blend.
  1. Once blended, stir in the rest of the coriander. Enjoy!
  1. Optional: Add in some lemon zest for an additional zing.

Roasted Red Pepper Hummus:

  1. Preheat the oven to 190°C/170°C fan/ gas mark 5. Cut the red pepper in half and place on a baking tray face down. Roast in oven for 30 minutes (until soft and the skin is wrinkly), flipping once.
  1. Let the red pepper cool, and add to base hummus recipe along with the paprika and cumin. Blend and serve.

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