Multicoloured Hummus


 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


 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.