The very best homemade hummus 3-ways because you can never have too many dip options!
Including:
Traditional hummus
Edamame hummus
Hot-pink hummus
These combinations are creamy, smooth, flavourful, and so much healthier than your favourite store-bought versions which are full of sugars and unnecessary ingredients. Made using only a handful of simple pantry items learn how to spice up your hummus recipes to enjoy the next time you’re entertaining, with all your favourite Mediterranean dishes or as a healthy meal prep snack.
Traditional Hummus
Ingredients
400g can of chickpeas, washed and drained
1 lemon, juiced
1/4 cup tahini
1 garlic clove, crushed
2 tablespoons extra-virgin olive oil, plus more for serving
Salt to taste
2 to 3 tbsp water
Edamame Hummus
Ingredients:
2 cups edamame beans, thawed
3 tbsp plain YoPRO yoghurt
1 lemon, juice
1/4 cup tahini
1 garlic clove, crushed
2 tbsp extra-virgin olive oil, plus more for serving
salt to taste
4 - 6 tbsp water
1/2 tsp wasabi paste (optional)
Dash of paprika or cumin, for serving (optional)
Creamy Hot-Pink Hummus
Ingredients:
400g can of chickpeas
4 canned baby beetroot
1 garlic clove, crushed
2 tbsp hulled tahini
3 tbsp plain YoPRO Yoghurt
½ lemon juice
Salt to taste
Method
Step 1. Add all ingredients into a food processor and blend until smooth
Step 2. Serve with a drizzle of extra-virgin olive oil and a sprinkle of cumin or paprika
Note: Add 1-3 tbsp of water and continue to blend if the mixture is too thick for your liking.
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