Hummus 3 Ways

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  • Serves: Up to 6 people

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Ingredients

  • 150g light tahini, well stirred
  • 2 cloves garlic, roughly chopped
  • 2 lemons, juiced
  • 380g drained chickpeas (2 cans)
  • 100ml, plus 2 tbsp, olive oil
  • Salt
  • 1 whole bulb of garlic, roasted for 1 hour at 190C
  • Handful of parsley, leaves picked
  • 100g carrots, peeled & roughly chopped
  • 1 tbsp harissa paste
  • 25g dried cranberries, soaked overnight
  • 30g walnuts, toasted

Method

  • Preheat your oven to 180C.
  • Toss the carrots with 2 tbsp of the olive oil. Roast for 20 minutes on a lined baking sheet, until just colouring and tender. Remove from the oven and reserve.
  • Squeeze the soft garlicky paste out of 3 of the cloves of the roasted garlic. Reserve the rest for other recipes.
  • Into a large mixing bowl, add the tahini, garlic, lemon juice, chickpeas, olive oil, salt and 150ml boiling water. Blend using your Triblade hand blender, fitted with the metal Triblade wand, adding a little more boiling water if needed.
  • Separate the hummus into 3 bowls.
  • Using the mini chopper attachment of your hand blender, pulse together the garlic paste and the parsley leaves until the parsley is finely chopped & combined with the garlic. Mix this in with the first bowl of hummus & set aside.
  • Wipe out the mini chopper bowl and add to it the harissa, roasted carrots and 2 tbsp of the second bowl of hummus and blend together, until the hummus is smooth and a bright orange colour and  combine this with the rest of the second hummus bowl.
  • Finally, wipe the bowl of the mini chopper out once again and place the cranberries into it. Process until they become jammy, but not smooth, then add the toasted walnuts and pulse until the walnuts are chopped through the cranberry. Scoop this mixture into the third bowl and mix through until evenly distributed.
  • Serve with crudités and toasted fingers of pitta.

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