The best thing about this recipe is that you can create three different dips by just changing one or two ingredients. Hummus is delicious and full of nutrients just as it is, and by adding the bright colours and earthy flavours of beetroot and edamame, this dip recipe can be taken to a whole new level of taste!

Serves 12 (55g)

Cook and Prep time: 15 minutes

400 g chickpeas drained and rinsed

120 g tahini

½ teaspoon baking soda

60 ml of lemon juice

Zest of half a lemon (superfine)

3 tablespoons of cold water

1 clove garlic

½ teaspoon salt

½ teaspoon ground cumin

2 tablespoons extra virgin olive oil

1 teaspoon of chopped parsley & ½ teaspoon of sumac to serve

1. Drain the chickpeas and rinse with fresh cold water.
2. Add to the food processor and add tahini, lemon juice, garlic and water. Blend the mixture until the chickpeas are smooth.
3. Add cumin, baking soda, salt, and olive oil and blend to get the desired consistency.
4. To serve, make a small dip in the middle of the hummus drizzle a little olive oil (1 teaspoon) then sprinkle with sumac and parsley.  Serve either warm or cold with pita bread and vegetable crudites.

 

 

Cooks notes:

To transform the original hummus recipe into beetroot or broad bean hummus add the following ingredients to your mixture in the recipe above:

 

Beetroot Hummus

2 small beetroots peeled and chopped into 1 cm cubes

1 teaspoon of cumin seeds

1 teaspoon extra virgin olive oil

 

Heat a saucepan to medium heat, add olive oil and beetroot saute for 5-6 minutes, add the cumin seeds and stir for a further 2 minutes.. Set aside to cool. When the beetroot has cooled, add to the hummus mix (instructions above) and blend until smooth.

 

 

Edamame, lime and coriander Dip

200 g edamame (frozen green shelled soybeans)

Juice of half lime (instead of lemon)

2 tablespoons chopped coriander

 

Thaw frozen edamame by soaking in boiling water for 5 minute and then draining the water. Add edamame and coriander to the hummus mixture and blend until smooth. To serve, sprinkle with black sesame seeds and coriander leaves.

(Based on beetroot dip)

Serve Size (55g)

 

Nutrient	Per Serve	Per 100g	Criteria (Per serve)
Energy (kJ)	583.92	1060.63	≤ 1100 kJ
Protein (g)	4.11	7.46	-
Total fat (g)	10.56	19.18	-
Saturated fat (g)	1.40	2.54	≤ 3 g
Carbohydrate (g)	5.25	9.53	≤ 30 g
Sugars (g)	0.86	1.56	-
Water (g)	28.40	51.58	-
Dietary fibre (g)	3.62	6.58	≥ 2 g
Sodium (mg)	240.28	436.45	≤ 300 mg