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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.

 

 

2 Comments

  1. Multicoloured Hummus – Whole Vegan Therapist on September 18, 2018 at 11:44 am

    […] post Multicoloured Hummus appeared first on Vegan Life […]

  2. Bovinux on September 21, 2018 at 8:42 am

    Love the idea of the Butter Chicken meatball , but I would add lots of chopped coriander to the meatball mix as well as some chopped onion and spices such as garlic and ginger , fresh chili and coriander and cumin powder to add depth and flavor to the meatball ❤️

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