I think my favorite snack of all time is Hummus. Sometimes, at Mediterranean eateries, I order the sampler platter for dinner because I know they make it good. There’s always extra hummus and garlic sauce in my Shawarma, and almost always a tub of homemade hummus in my fridge. Hummus is not only delicious, it comes with the protein-packed goodness of chickpeas, anti-inflammatory properties of raw garlic and free of any excessive sodium, sugar or unnecessary fats.

Anj taught me how to make my basic hummus less basic (Pfft! Did I get that slang right kids?).

Well, guac-hummus was one of her inventions, even if it existed before, and then there was no stopping me with adding veggies into my hummus. I am usually not a big fan of beetroots but the surprising combination of cumin and beetroots with a garlicky hummus was very appetizing. So without further ado, I give you my tried-and-tested hummus recipe.


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Hummus three ways
You're going to fall in love with this Hummus recipe. It's tried and tested three ways: Garlic-cumin, Roasted-beets, Avocado-cilantro. This healthy, gluten-free snack will definitely become a staple in your house
Prep Time 20 minutes
Servings
people
Ingredients
Basic hummus
Garlic-cumin flavor
Roasted-beets flavor
Avocado-cilantro
Prep Time 20 minutes
Servings
people
Ingredients
Basic hummus
Garlic-cumin flavor
Roasted-beets flavor
Avocado-cilantro
Instructions
  1. Open chickpea cans, drain and reserve aquafaba (liquid in can). Rinse chickpeas and set aside
  2. In a blender, blend tahini and lemon juice until frothy. Add all other base ingredients one at a time (chickpeas, olive oil, garlic, salt). Use 1/4 cup reserved aquafaba to blend until smooth
  3. If additional liquid is required, use aqua faba. Blend until desired consistency is reached. Divide basic hummus into three equal parts
  4. Garlic cumin flavor: Use one part of basic hummus and blend with garlic, cumin, and paprika
  5. Roasted-beets flavor: Roast half a peeled beet in the oven at 350 F for 20 minutes. Blend the roasted beet with one part basic hummus and paprika
  6. Avocado-cilantro flavor: Remove the stone and chop avocado roughly. Blend avocado, chopped cilantro, and garlic with one part hummus
  7. Refrigerate up to 2 weeks. Best served with warm pita or multigrain tortilla chips