Food Recipe Vegan

HUMMUS 3 WAYS: Basic, Basil-Roasted Peppers and Coriander-Avocado

August 8, 2017

Hummus is amazingly delicious, simple to make at home and versatile to use. Whether you like it as a dip for vegetables, as a filling for sandwiches or as the base for a salad sauce, with these 3 flavors you will probably never get tired of the famous chickpea-tahini paste.


1. Basic recipe

1 can of chickpeas, drained and rinsed

1 clove of garlic

1 tbsp olive oil

1 ½ tbsp lemon juice

2 tsp tahini




  1. Add all the ingredients in a food processor. Depending on your personal preference, you can keep it chunky or mix until very smooth. If the mixture is to dry, slowly add a bit of water until you reach the desired consistency.
  2. Season with salt and pepper.


2. Basil -Roasted Peppers Hummus

1 batch of hummus from the basic recipe above

1 chili

2 bell peppers

3/4 tsp paprika

handful basil


  1. Quarter and deseed the bell peppers. Place the chili and bell peppers with the skin facing up under the grill on top of the oven at 250° C. Grill until the skin turns black and blisters start to form. Place the hot peppers and chili in a zip lock bag and set aside for 10 min.
  2. Peel the peppers and chilli. Cut the peppers into very small pieces and take out the seeds of the chilli if needed.
  3. Blend all the roasted peppers, chilli and paprika with the hummus in a mixer or set aside 1/3 of the chopped peppers before blending to have a chunkier hummus.
  4. Finely chop the basil leaves and add to the hummus.
  5. Season with salt and pepper.


3. Coriander-Avocado Hummus

1 batch of hummus from the basic recipe above using lime juice instead of lemons

½ avocado

(small) handful coriander

½ clove of garlic, optional


  1. Mash the avocado with a fork.
  2. Finely chop the coriander and press the garlic if like a more garlicky taste.
  3. Mix the hummus with the mashed avocado, coriander and garlic.
  4. Season with salt and pepper.



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