Loaded hummus 3 ways
This loaded hummus platter is just perfect for the festive season around the corner! It features 3 hummus dips, each with a unique twist.
Ingredients
Avocado lime hummus
- 1 x 400g can chickpeas drained
- 1 avocado flesh only
- 1 cup baby spinach
- ¼ cup extra virgin olive oil or water
- 1 lime juice and zest
- 2 tbsp tahini
- 1 garlic clove crushed (optional)
- ½ tsp salt
Smoky beetroot hummus
- 1 x 400g can chickpeas drained
- 1 medium-sized beetroot chopped and boiled
- ¼ cup extra virgin olive oil or water
- 2 tbsp tahini
- 1 garlic clove crushed (optional)
- 1 tbsp smoked paprika
- ½ tsp salt
Artichoke hummus with caramelised onions
- 1 onion sliced + 1 tbsp olive oil + 1 tbsp coconut sugar
- 1 x 400g can chickpeas drained
- 1 cup artichokes drained
- ¼ cup extra virgin olive oil or water
- 2 tbsp tahini
- 1 garlic clove crushed (optional)
- ½ tsp salt
Instructions
- For the avocado lime hummus and smoky beetroot hummus, add all ingredients to a food processor, process until it is as smooth as possible and there are no chunks. Serve in bowls, garnish as desired and enjoy! Keep in an airtight container in the fridge for up to 3 days.
- For the artichoke hummus, saute the onion, olive oil and coconut sugar over high heat for 5 minutes. Reduce to low heat and saute until very soft. Add the rest of the ingredients to a food processor and process until it is as smooth as possible and there are no chunks. Add half of the caramelised onions and process again. Serve in a bowl and garnish with remaining caramelised onions.
- If desired, arrange 3 bowls on a serving platter accompanied with fresh vegetables and crackers. Enjoy immediately or keep hummus in an airtight container in the fridge for up to 3 days.