Stress-Free Party Prep: Hummus Recipe

Base Ingredients (for classic and beetroot hummus)

• 1 x 400g tin of chickpeas (drained, rinsed)
• 60 ml tahini
• Zest & juice of 2 lemons (add more to taste)
• 1 garlic clove (crushed)
• Pinch of ground cumin
• Salt, to taste
• 3–4 tbsp olive oil (plus extra for serving)
• 2–3 tbsp cold water (for desired texture)

The Classic Hummus

Silky, nutty, lemon-bright

Blend:

• Half of the base chickpeas
• 1.5 tbsp tahini
• Juice of 1/2 lemon
• 1 garlic clove
• 1/4 tsp cumin
• Salt to taste
• 1–2 tbsp olive oil
• 1–2 tbsp water

Blend until smooth and creamy. Adjust with more lemon or oil if needed.

Make-ahead tip: Store in an airtight container. Swirl with olive oil before serving. Garnish with smoked paprika, za’atar, or toasted pine nuts.

Beetroot Hummus

Vibrant, zesty, and a visual showstopper

Additional Ingredients:

• 1 small cooked beetroot (vacuum-packed or roasted)
• Splash of red wine vinegar or extra lemon (to brighten beet flavour)

Blend:

• Remaining half of the base chickpeas
• Beetroot (roughly chopped)
• 1.5 tbsp tahini
• Juice of 1/2 lemon (or splash of vinegar)
• 1 garlic clove
• 1/4 tsp cumin
• Salt to taste
• 1–2 tbsp olive oil
• 1–2 tbsp water

Blend until luscious and velvety, with a vivid magenta hue.

Looking for the perfect serveware for your hummus?