Hummus: Three Ways

I love hummus, it’s so versatile and you can have it for every meal (I probably do this more often that I should…).  Hummus also makes a great snack with crudites, pittas or even on toast.  I’ve put together three alternatives to the traditional chickpea hummus that I love and that are vegetarian, vegan and delicious!

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Butter Bean Hummus

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Rinse 1 can of butter beans under some cold water and transfer to a bowl. Add 1 tablespoon of tahini, 1 crushed clove of garlic and the juice of half a lemon. Blend together using a stick blender and add a little water or extra virgin olive oil if the hummus becomes too thick and stodgy. Season with plenty of salt and pepper and serve with a drizzle of oil and some fresh parsley.

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Carrot Hummus

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This is a recipe that I learnt on my River Cottage course, its so good!  Finely slice 250g carrots and toss in olive oil, 1 teaspoon cumin seeds, salt and pepper in a baking tray. Add 1 whole garlic clove and cover the tray with foil.  Roast for around 25 minutes at 180 degrees or until the carrots are soft and starting to caramelise a little. Tip into a bowl and add 1 tablespoon of tahini, the juice of half a lemon, salt and pepper. Blend with a stick blender and taste, add more tahini/lemon/seasning/water to your taste.

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Courgette and Za’atar Hummus

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This one is a little more like a baba ganoush than a hummus, definitely more of a dip for pittas than to spread on toast.  Finley slice 500g courgettes and toss in oil, 3 teaspoons of za’atar seasoning and salt and pepper. Roast at 180 degrees for 20 minutes or until soft.  Blend with a stick blender with 1 tablespoon of tahini and the juice of 1 lemon. Season to taste and serve with pittas and sprinkle with dill.

If you try any of these recipes I would love to know, tweet me your pictures @beankitchenblog and feel free to ask any questions there or in the comment section of this post.