HUMMUS 3 WAYS | THE HAPPY PEAR

Prepare a food processor.

Add 3 cans of drained and rinsed chickpeas to the food processor.

Add 5 cloves of peeled garlic to the food processor.

Add 6 tablespoons of tahini to the mixture.

Juice 3 lemons, rolling them beforehand to release juice, and add to the food processor (approximately 150 ml).

Add 2 1/2 teaspoons of sea salt to the mixture.

Add 4 tablespoons of olive oil for creaminess.

Add 9 tablespoons of water to the mixture.

Blend until smooth to create the basic hummus.

Divide the hummus evenly into three bowls.

For the pumpkin hummus, add 250 grams of baked pumpkin to one bowl of basic hummus.

Add 1 teaspoon of ground cumin to the pumpkin hummus bowl.

Blend until smooth.

For the avocado hummus, add the second portion of basic hummus to the food processor.

Add 1 whole ripe avocado to the food processor.

Add 1 teaspoon of flaked chilies for spice.

Blend until smooth.

For the sundried tomato and cashew hummus, add the third portion of basic hummus back to the food processor.

Soak 8 sundried tomatoes in boiling water for 5-6 minutes, then drain them.

Add the soaked sundried tomatoes to the food processor.

Add 1 tablespoon of sweet paprika to the mixture.

Add 50 grams of cashews to the food processor.

Blend until smooth.

Taste test each hummus and garnish as desired.

Equipment Needed

Dietary

Allergens