Hummus is one of my favourite foods. It tastes amazing on almost anything! This time when making hummus, Seán and I decided to make a big batch of it, split it into thirds, add a few more ingredients, and end up with 3 different delicious kinds of hummus! We made classic hummus, beetroot hummus, and carrot & courgette (zucchini) hummus. The beetroot was bright pink and beautiful, and was our favourite of the three. I think the carrot & courgette hummus would be really good in a sandwich. And then of course the classic hummus was delicious as always.
- 5 cloves of garlic
- 3 tins of chick peas
- Juice of 3 lemons
- 6 tablespoons tahini
- 1/2 teaspoon sea salt
- a pinch of black pepper
- 1/2 teaspoon cumin
- 9 tablespoons water
*To make Beetroot Hummus you need 1 medium raw beetroot. To make the Carrot & Courgette Hummus you need 3 medium carrots and 1 courgette.*
Preheat the oven to 200 degrees Celsius. Cut the carrots and courgette into small pieces and place on a baking tray. Remove the dirt from the beetroot, wrap it in tinfoil, and place on the baking tray. Bake the vegetables for 20-25 minutes, until well roasted.
Peel and finely chop the garlic and drain and rinse the chick peas and add them to the food processor, along with the rest of the basic hummus ingredients. Blend until smooth. Divide the hummus into thirds, and set aside one – this is your Classic Hummus!
Take the roasted vegetables out of the oven. Put one batch of hummus back into the food processor, and add the carrots and courgette. Blend until smooth. Set aside this batch of Carrot & Courgette Hummus.
Finally put the last batch of hummus into the food processor. Unwrap the beetroot, and take the skin off – it should peel off easily. Chop the beet root into small pieces and add it to the food processor, blending until smooth. And there you have your final flavour, Beetroot Hummus.
We sliced up and toasted some pitas to dip into the hummus. You could also use crackers to dip, or sliced carrots, cucumber, courgette, or any veggie really. Hope you enjoy your hummus as much as we did!