In homage to International Hummus week, beginning next Saturday, here are my ultimate favourite hummus recipes. Plain homemade hummus is divine but why stop there? Add in some lovely ingredients for taste, texture and extra nutrients! My love of sprouts may have become apparent and by far my favourite sprout has to be the roasted variety. They take on a different flavour and even sprout haters should give them a try! The roast tomato and parsley is a perfect match and the jalapeño and black sesame seed gives a delicate spicy kick. Celebrate International hummus day with your own concoctions and let me know your favourite added extras! Check out the amazing Hummus Chips in our shop for the perfect dipping vessel – double hummus!
Ingredients
2 cans of chickpeas
1 clove of garlic
2 tbsp of tahini
1 large lemon
2 tbsp olive oil
4 tbsp cold water
1 tsp salt
cherry tomatoes
black pepper
handful of fresh parsley
sprouts
sunflower seeds
jalapeños
black roasted sesame seeds
- Drain and rinse the chickpeas and add to a blender with the rest of the hummus ingredients
- Blitz until its smooth and add a little more water if needed
- Cut the tomatoes in half and add a little crushed black pepper and rapeseed oil
- Roast for 20 minutes @ 180
- Slice the sprouts in 1 cm pieces and roast with a little rapeseed oil spray for 20 minutes @ 180
- 5 minutes before the end, add in the sunflower seeds
- Once the hummus is done, separate it into 3 bowls
- To the first bowl add the cooled tomatoes and chopped parsley
- To the second add the cooled roasted sprouts and sunflower seeds
- To the final bowl, add the chopped jalapeños and top with sesame seeds
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