Hummus is a veg staple– and one to which I certainly have no objections! Between the sesame (tahini) and legumes, you know you’re getting your protein with a scrumptious snack. If you’re looking to mix things up, though, it’s good to know that hummus is yet another example of how eating greener can be more colourful than you’d think!
There are plenty of simple variations you can use starting from a basic hummus recipe (like the one below). Two of my recent favourites pictured above are sweet potato hummus and beet hummus– simply follow the basic recipe and then blend in a cooked sweet potato (I usually cook it in the skin in the microwave then scoop it out of the peel) or a roasted or steamed beet at the end. You might need to tweak the additional liquid you add to the mix if it gets too thick–I find this is the case with the sweet potato version–but you will get a twist on both flavour and colour.
- Approximately 1 1/3 cups cooked chickpeas (or one can, drained and rinsed)
- 2 cloves garlic, crushed or finely chopped
- 3 tablespoons tahini
- 4 tablespoons lemon juice
- 1/2 cup water (add more or less depending on the thickness you like)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- optional: 1 roasted/steamed beet or 1 cooked sweet potato
Put everything in a blender or use a hand blender until you have a smooth consistency. C’est tout!
Simplify, Substitute, Make it Your Own!
Besides the suggestions of adding a beet or sweet potato, you might also try using black beans instead of chickpeas. Roasted red pepper would also be a great addition. What are your ideas?