Three Kings Hummus

Three colourful variations of the traditional hummus

Dr Michela De Petris

 

RED Azuki Bean and Beetroot HUMMUS (for 3-4 persons)

• 240 g cooked adzuki beans
• 150 g cooked beetroot
• 1 teaspoon of tahini
• juice of 1⁄2 lemon
• 1⁄2 clove garlic
• 1⁄2 teaspoon cumin powder
• 2 tbsp EVO oil
• 1 pinch of salt (optional)

Drain the beans and rinse them. Cut the beetroot into small pieces and put all the ingredients into a blender. Blend until smooth and creamy, adding a few tablespoons of water if necessary.

GREEN HUMMUS of peas, avocado and mint (for 3-4 persons)

• 250 g frozen peas
• 1⁄2 ripe avocado
• juice of 1⁄2 lemon
• 3-4 mint leaves
• 1 pinch of salt (optional)

Blanch the peas for 3 minutes and then run them under cold water. Scoop out the avocado pulp with a teaspoon and put it into a blender with all the other ingredients. Blend until smooth and creamy, adding a few tablespoons of water if necessary.

YELLOW HUMMUS of chickpeas and carrots with curry (for 3-4 people)

• 240 g cooked chickpeas
• 150 g carrots
• 1 level teaspoon of curry powder
• 1⁄2 teaspoon turmeric powder
• 3 tbsp EVO oil
• 1 pinch of salt (optional)

Clean and thinly slice the carrots then boil them for 5 minutes. Drain them and run them under cold water. Place all the ingredients in a blender. Blend until smooth and creamy, adding a few tablespoons of water if necessary.