Prep time
Cook time
Total time
 
Serves: 1 small bowl per flavour
Ingredients
Basic Hummus
  • ½ can chickpeas, drained
  • 4 tbspn olive oil
  • 1 tbspn lemon juice
  • ½ clove garlic
  • Salt to taste
Red Hummus
  • 1 small red pepper
  • 3 tbspn olive oil
Yellow Hummus
  • Approx 250g butternut squash
  • 3 tbspn olive oil
Green Hummus
  • ½ cup fresh coriander (leaves)
  • 1 tbspn lemon juice
  • 1 tbpsn olive oil
  1. For the basic hummus, crush the garlic and add all ingredients together in a food processor and blend to a smooth consistency. Add salt to taste and top up with extra olive oil or lemon juice if required.
Red Hummus
  1. Deseed and chop the red pepper into medium sized chunks. Roast with the olive oil at 180 degrees C for approximately 20-25 minutes until the peppers have softened. Stir on occassion to avoid the peppers blackening.
  2. Once softened, add (with the love oil) to the bowl of basic hummus ingredients and blend with it until your hummus becomes red and to a smooth consistency.
Yellow Hummus
  1. Peel, deseed and chop the butternut squash into medium sized chunks. Follow the same process as with the red peppers, blending the roasted butternut squash with the basic hummus until you get a smooth, yellow pasty hummus.
Green Hummus
  1. Remove the coriander stalks, wash and finely chop the leaves. Add to the basic hummus, along with the additional lemon juice and olive oil. Blend together until a smooth, green colour is obtained.
Recipe by Hungry Little Veggie at http://www.hungrylittleveggie.com/vegetablehummustrio/