Hummus 3 Ways

Serves: 12

Love hummus? Or keen to try some interesting variations? These three dips are exactly what you need! Using more unusual ingredients like black sesame tahini, hemp seed butter and pumpkin seed butter, blended with pulses and a selection of vegetables and spices means you’ll have an interesting mix - great to serve at parties!

Ingredients
Method

Ingredients:

For the Pea & Pumpkin Seed Butter Hummus -

1 x can chickpeas, drained

100g cooked peas

Large handful of baby spinach

1 clove garlic, crushed

1 tablespoon lemon juice

3 tablespoons Indigo Herbs Raw Pumpkin Seed Butter

2 tablespoons olive oil

2 teaspoons mixed herbs

Pinch of salt and black pepper

Pumpkin seeds, to decorate

For the Black Tahini & Lentil Hummus -

1 x 400g can cooked green or brown lentils, drained

1 clove garlic, crushed

1 tablespoon lemon juice

3 tablespoons Indigo Herbs Raw Black Sesame Tahini

2 tablespoons olive oil

2 teaspoons smoked paprika

Pinch of salt and black pepper

Extra paprika, to decorate

For the Squash & Hemp Seed Butter Hummus

1 x 400g can chickpeas, drained

½ butternut squash, peeled and chopped then roasted or steamed

1 clove garlic, crushed

1 tablespoon lemon juice

3 tablespoons Indigo Herbs Raw Hemp Seed Butter

2 tablespoons olive oil

2 teaspoons cumin or garam masala

Pinch of salt and black pepper

Hemp seeds/hearts, to decorate

method:

For the Pea & Pumpkin Seed Butter Hummus: Place everything except the pumpkin seeds into a blender and whizz up to form quite a thick mixture - you can leave it a bit chunky with the peas if you wish.
For the Black Tahini & Lentil Hummus: Place everything into a blender and whizz up to form quite a thick, slightly chunky mixture.
Squash & Hemp Seed Butter Hummus: Place everything except the hemp seeds into a blender and whizz up to form a smooth, quite thick mixture.
To serve: Place each type of hummus into a nice serving bowl then serve with raw vegetable crudites.

Print Recipe www.indigo-herbs.co.uk/recipe