Multicoloured Hummus

Ingredients:

 For Hummus Base

•  400g tin chickpeas, drained
• 60ml tahini
• 2 cloves garlic, crushed
• 2 tbsp granoVita Organic Flax Oil
• 2 tbsp lemon juice
• Pinch of salt

Roasted Red Pepper Hummus

•  1 Red Pepper
• 1/4 tsp paprika
• 1/2 tsp cumin

 Beetroot Hummus

•  75ml Organic Eden Beetroot Juice

 Lemon & Coriander Hummus

•  2 tbsp lemon juice
• Bunch of coriander, chopped

Method:

 Hummus Base

1.  Add all ingredients into a food processor or blender and blend until smooth. Add more water as needed to get the best consistency.
2. Put contents in a bowl and save for later.

Roasted Red Pepper Hummus

1.  Preheat the oven to 190°C. Cut the red pepper in half and place on a baking tray face down. Roast in oven for 30 minutes, flipping once
2. Let the red pepper cool, and add 1/3 base hummus recipe along with paprika and cumin, blend and serve.

Beetroot Hummus 

1. Blend 1/3 base hummus with the Organic granoVita Beetroot Juice, serve.

 Lemon & Coriander Hummus 

1. Add lemon juice and 1/4 of the chopped coriander to 1/3 base hummus recipe and blend.
2. Once blended, stir in the rest of the coriander, enjoy!

Recipe and Images courtesy of granoVita.