Hummus
Tutor: Niki Webster, Rebel Recipes – plant based chef and author
Join plant-based chef Niki from Rebel Recipes as she demonstrates how to make hummus in three delicious ways.
Niki is part of Veganuary, a UK charity that encourages and supports people worldwide to try Vegan living in January and beyond.
Preparation
Set out your ingredients and equipment.
Video time
3 minutes
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