Quick Hummus Two Ways

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It’s so ridiculously easy to make hummus, it should be a fridge staple. Any person with a food-processor and common sense can make these two fantastic dips in a flash. Serve them for lunch, snack or a light dinner. They are packed with goodness and amazing taste. I added almonds in my classic hummus recipe as I love the texture and flavour. Pumpkin or squash is also a delicious addition. Actually the combinations are endless when it comes to a boring can of chickpeas. Go ahead and brighten it up.

Hummus with almonds

Ingredients

  • 3 cups cooked chickpeas (2 cans drained)
  • 3 Tbs tahini paste
  • 1 garlic clove
  • 4 Tbs lemon juice
  • ¼ cup raw almonds
  • 2 Tbs olive oil
  • 1 tsp salt
  • a pinch of black pepper

Hummus with pumpkin

Ingredients

  • 3 cups pumpkin or butternut squash, diced
  • 2 Tbs olive oil
  • 2 Tbs orange juice
  • 1 ½ cup cooked chickpeas (1 can, drained)
  • 2 Tbs tahini paste
  • 1 Tbs honey
  • ½ Tsp salt
  • ¼ tsp black pepper
  • A pinch of cayenne pepper

Method

Hummus with almonds: Put all ingredients in a bowl of a food processor fitted with a metal blade. Blend until everything is pureed and almost smooth. Taste for salt and pepper. Transfer hummus in a bowl and drizzle with some olive oil. Serve with pitta bread. Can be stored covered in the fridge for up to 3 days.

Hummus with pumpkin: Preheat oven to 175 C. Put pumpkin in a baking tray and drizzle with the olive oil. Bake pumpkin for 25-30 minutes until soft.

Transfer pumpkin and any juices from the pan in the bowl of a food processor fitted with a metal blade. Add the remaining ingredients and puree mixture until smooth. Transfer in a bowl and drizzle with some olive oil. Serve with crudites vegetables or toasted pitta.

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