Hummus, the simple dip of chickpeas, olive oil, and lemon juice has become a favourite snack in the DECO office. This delicious, nutritious paste is extremely convenient and easy to make, and is a great go-to for those last minute dinner gatherings.
When thinking of what to add to your hummus, the options are endless so get creative and add anything you that pleases you. If you are trying to find healthier ways to continue to eat your “not-so-healthy” meals, hummus is a great way to start as it is packed with vital nutrients. Substitute your typical cream cheese on crackers, sandwich spread, or salad dressing with this heart-healthy dip.
Creamy hummus is the perfect canvas for bold flavours. Mixing up traditional recipes is always great and we have found two sumptuous hummus recipes that give a twist on the tried and trusted classic.
Red Beet Hummus
- 6 small roasted beetroot
- 1 and a half cans of chickpeas beans
- 1/2 tea spoon of salt
- 2 tablespoons of sesame seeds
- 1 teaspoon of fennel fronds
- 1/4 cup + 2 tablespoons of olive oil
- 2-3 tablespoons of filtered water
- 2 tablespoons of lemon zest
- 1 and a half teaspoons of lemon juice, freshly squeezed
- 4 garlic cloves
- 1/4 teaspoons coriander or 5 drops coriander essential oil
Preheat oven to 200 degrees. Prepare beetroot for roasting by rinsing, peeling, and then slicing into quarters. Place parchment paper in baking pan and then add beetroot. Drizzle lightly with olive oil and sprinkle with salt. Bake in oven for up to one hour or until beetroot are soft when you insert a fork.
Using a high powered blender or food processor, add roasted beetroot and all remaining ingredients, reserving 1/2 can of the chickpeas (only puree the 1st full can at the start).
Puree mixture until smooth, for up to 60 seconds depending on your appliance. Finish hummus by adding reserved 1/2 can of chickpeas and pulse until the desired consistency is reached.
Serve with crackers or chips, storing the remainder in the fridge for up to 10 days.
Recipe and images as seen on christiannkoepke.com
Spicy Coconut Green Curry Hummus
- 1 can of chickpeas
- 2 tablespoons of liquid from canned chickpeas
- 3 tablespoons of lime juice
- 1 tablespoons of tahini
- 1/4 cup + 1 tablespoons of full fat coconut milk
- 3 tablespoons of green curry paste
- 1/2-cup coriander leaves
- salt and pepper to taste
- Sesame oil
- Crushed red pepper
- Lime wedges
- Coconut milk
Open a can of chickpeas and drain keeping 2 tablespoons of liquid. Add chickpeas, the reserved liquid, limen juice, tahini, coconut milk, curry paste, coriander, and sea salt to your blender. Blend until smooth, adjusting salt and pepper as needed.
Transfer to a serving dish, and refrigerate until served.
Before serving, finely chop coriander leaves and stir in crushed red pepper, a squeeze of lime, and sea salt. Swirl over top of hummus along with coconut milk and chopped cashews.
Recipe and images as seen on reclaimingyesterday.com
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Gabriella Neumbo was born and bred in the semi-arid country of Namibia but adopted by the African rainbow nation of South Africa. She has an unwavering passion for fashion, good food and travel, but it’s the adventures with her other love, photography, that would truly put you through a 1000 words.
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