Hummus 4 Ways

Method

Basic Hummus.

1. Pre-heat oven to 180ºC.
2. Wrap the garlic cloves in some tin foil and bake for about 20 minutes. It is important to do this for baby hummus as raw garlic is hard to digest. When cooked remove the skin.
3. Add all of the ingredients to your blender and blend until your hummus is smooth. You can add more water if your hummus is too thick. Add a tablespoon at a time.
4. Sprinkle the paprika on top and serve with some soft pitta bread or vegetables. Also makes a great spread for toast.

Grilled Red Pepper Hummus

1. Cut the red bell peppers into 4 pieces, rub a little olive oil on them and place them skin side up under the grill on full heat.
2. Grill until the skin has started to turn dark almost burnt looking and starting to bubble. Turn over and cook the other side for about 3 minutes.
3. Place the hot peppers into a zip locked bag or if you don’t have one handy you can also wrap the hot peppers in tin foil. Its important not to let any steam out.
4. Leave for about 20 minutes or until they have cooled. The skin should peel off easily.
   Place into the blender with your basic hummus and blend until completely smooth and fully combined.

Beetroot Hummus

1. Peel the beetroot and cut into small chunks. Cover with a little olive oil and roast for about 50 mins until the beetroot is nice and soft.
2. Add the beetroot to your basic hummus and blend until fully combined and a beautiful pink colour.

Spinach Hummus

1. Add a tightly packed cup full of spinach to the basic hummus and blend until the hummus changes to a super hero green colour and is fully combined.