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Hummus 3 ways

The very best homemade hummus 3-ways because you can never have too many dip options!


  • 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


  • 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


  • 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


  • 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


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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