Hummus Four Ways

• Prep: 15
• Serves: 8

Ingredients

• 1/2 clove garlic, peeled
• 1 x 400 g can no-added-salt chickpeas
• 1 tbs hulled tahini paste
• 2 tbs olive oil
• 2 tbs lemon juice
• 1 1/2 tsp ground cumin, optional
• to taste pepper and salt

Method

CLASSIC HUMMUS:

1. Mince or grate the garlic. If you are using a food processor with a small bowl you can use it to do the garlic too.
2. Drain and rinse the chickpeas and add to the food processor with the other ingredients.
3. Blitz the ingredients (except pepper and salt), adding a tablespoon of very cold water at a time to help it blend. Keep adding water and blitzing until it’s smooth and a texture you like.
4. Taste, and season with pepper and salt if required.

ROAST PUMPKIN:

• Add 1 cup (175 g) roasted pumpkin and 2 cloves roasted garlic.

BEETROOT AND MINT:

• Add 225 g tin of beetroot, drained (or roasted beetroot) and fresh mint.

MEDITERRANEAN:

• Add 2 tablespoons olives and 2 tablespoons sundried tomatoes.

Nutrition information

	per serving	per 100g
Energy	283 kJ	589 kJ
Protein	2.8 g	5.7 g
Fat, total	3.5 g	7.3 g
— saturated	0.4 g	0.9 g
Carbohydrate	4.7 g	9.9 g
— sugars	0.3 g	0.7 g
Fibre	2.1 g	4.5 g
Sodium	96 mg	199 mg