Three Types of Hummus

I could honestly live off hummus! I love that you can eat it with anything, from crudités to quinoa bowls, simple salads and, of course, spread over toast with some avocado. It adds great protein to boost your meal too. Since I eat it so much, I like to vary the flavours, so I've shared my three favourites with you here: Classic, Beetroot and Roasted Red Pepper and Paprika.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Simply place all of the ingredients into a food processor with 3 tbsp water and blend until smooth; it's really that easy! The stronger your food processor, the smoother and creamier the hummus will be.

Step 2

Store it in an airtight container in the fridge for up to a week.

Step 3

Preheat the oven to 210°C (fan 190°C).

Step 4

Start by slicing the red peppers into about eight long strips, discarding the seedy centre part. Place these strips on a baking tray and bake for 10 minutes until they begin to brown slightly.

Step 5

Once the pepper has cooked and is starting to turn ever so slightly brown at the edges, remove it from the oven and allow it to cook for a couple of minutes.

Step 6

Add the pepper to the food processor with the hummus, jalapeno pepper and paprika and blend until smooth.

Step 7

Place the hummus and beetroot in a food processor and blend until smooth and creamy.

↑Support creators by visiting their site 😊