It’s not just their eye-catching colours that you’ll adore — these three hummus recipes are equally delicious. The flavour of each is totally different. Use a good quality tahini for best results. Using ice cubes is the key to making a light and airy hummus. The ingredients given are enough for one batch of one colour. To make all three you will need three batches of the basic ingredients.
Serves: 8
Prep: 10 mins per hummus
Cook: None
Ingredients:
Basic hummus recipe:
1 x 400g tin cooked chickpeas, rinsed.
½ tsp salt
Juice of 1 lemon (more if you like it lemony!)
100g tahini
6-7 ice cubes
½ tsp cumin
10ml extra virgin olive oil
For the Barbie (pink) hummus:
As above plus 3 large, ready-cooked beetroots (not pickled)
For the turmeric hummus:
As above plus 2 tsp ground turmeric
Method:
- For the basic hummus:
- Drain the chickpeas and rinse in clean water.
- Place into a food processor or powerful blender with the tahini, cumin, lemon juice and salt.
- Blend until the you have a smooth paste. The mixture will seize up, this is normal when you mix tahini.
- Whilst the motor is running, drop the ice cubes in one by one. Wait until each one is absorbed into the mixture before dropping in the next.
- With each ice cube, the mixture will lighten in colour and texture, and you will know when it is done when you have a light-coloured whipped humus.
- Tip out onto your serving platter or bowl and smooth out the top.
- Serve drizzled with a little extra virgin olive oil and a sprinkle of cumin or paprika – optional.
- To make the Barbie beet humus:
- Follow the same recipe as above but add the beetroots once you have a smooth paste and before you add the ice cubes.
- To make the sunshine turmeric hummus:
- Follow the same recipe as above adding the turmeric to the smooth mixture before you add the ice cubes.
