Deliciously Ella’s Top Three Hummus Recipes

I could honestly live off hummus! I love that you can eat it with anything, from crudités to quinoa bowls, simple salads and, of course, spread over toast with some avocado. It adds a great protein boost to your meal too. Since I eat it so much, I like to vary the flavours, so I’ve shared my three favourites with you here: Classic, Beetroot, and Roasted Red Pepper and Paprika.

Makes 1 large bowl

Classic Hummus
2 x 400g tins of chickpeas, drained (or 450g drained chickpeas if you’re soaking and boiling your own)
10 tablespoons olive oil
juice of 2 juicy lemons
2 heaped tablespoons tahini
3 cloves of garlic, peeled
2 teaspoons ground cumin
salt and pepper

Simply place all of the ingredients into a food processor with 3 tablespoons water and blend until smooth; it’s really that easy! The stronger your food processor, the smoother and creamier the hummus will be.
Store it in an airtight container in the fridge for up to a week.

Beetroot Hummus
1 quantity of classic hummus (recipe above)
1 small raw beetroot (150g), peeled and chopped
Place the hummus and beetroot in a food processor and blend until smooth and creamy.

Roasted Red Pepper and Paprika Hummus
2 large red peppers
1 quantity of classic hummus (recipe above)
½ jalapeño pepper (add more or less depending on how spicy you like it)
2 teaspoons paprika

Preheat the oven to 210°C (fan 190°C).

Start by slicing the red peppers into about eight long strips, discarding the seedy centre part. Place these strips on a baking tray and bake for 10 minutes until they begin to brown slightly.
Once the pepper has cooked and is starting to turn ever so slightly brown at the edges, remove from the oven and allow to cool for a couple of minutes.

Add the pepper to the food processor with the hummus, jalapeño pepper and paprika and blend until smooth.