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
- Add all ingredients into a food processor or blender and blend until smooth. Add more water as needed to get the best consistency.
- Put contents in a bowl and save for later.
Roasted Red Pepper Hummus
- 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
- Let the red pepper cool, and add 1/3 base hummus recipe along with paprika and cumin, blend and serve.
Beetroot Hummus
- Blend 1/3 base hummus with the Organic granoVita Beetroot Juice, serve.
Lemon & Coriander Hummus
- Add lemon juice and 1/4 of the chopped coriander to 1/3 base hummus recipe and blend.
- Once blended, stir in the rest of the coriander, enjoy!
Recipe and Images courtesy of granoVita.
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 ❤️