Hummus

For the Turmeric hummus:

• 3 cups cooked chickpeas  
• 1 tsp turmeric   
• ½ tsp cumin seeds 
• Juice ½ lemon   
• 2 cloves garlic, peeled  
• ¼ cup extra virgin olive oil 
• 1-2tbsp tahini   
• Salt and pepper to taste  
• 4 tbsp water (if the mixture is too thick)  

Topping:  

• Extra virgin olive oil   
• ¼ tsp cumin seeds  

Instructions: 

• Add all the ingredients to a food processor or high speed blender and blitz until very smooth and creamy (2-3 minutes). 
• Top with extra virgin olive oil and cumin seeds.  

For the Beetroot hummus

• Handful of toasted walnuts (or hazelnuts)  
• 200g of cooked beetroot  
• 2 garlic cloves, peeled  
• ½ tsp cumin seeds  
• 1-2 tbsp olive oil  
• Juice of ½ lemon  
• 1-2 tbsp tahini  
• Salt and pepper to taste  

Instructions: 

• Dry toast the walnuts in a pan for five minutes, turning them to prevent burning.  
• Drain the beetroots (if necessary) and tip them into your blender. 
• Add the garlic, lemon juice, tahini, cumin seeds, nuts and olive oil.  
• Blitz until smooth (approx. 2 minutes). 

For the Pea and mint hummus

• 3 cups frozen peas, defrosted 
• 2 cloves garlic, peeled  
• Juice ½ lemon   
• ¼ cup extra virgin olive oil   
• Big handful fresh mint   
• 1-2tbsp tahini   
• Salt and pepper to taste  

Instructions: 

• Add all the ingredients to a food processor or high speed blender and blitz until you get a chunky dip.  

• A blender
• Frying pan