We’ve rounded up the top variations of our favourite dip that are more addictive than crack.
In the last eight years the average person has consumed four times more hummus than ever before. The reason for this? Other than it being the most delicious thing we’ve ever eaten, we can’t deny that it’s currently trendy as fuck. We’ve rounded up our top 3 hummus recipes that are better than sex and Kylie Jenner lip kits.
Green Goddess Hummus
1/4 cup tahini
1/4 cup fresh lemon juice (about 1 large lemon’s worth)
2 tablespoons olive oil, plus more for serving
1/2 cup roughly chopped, loosely packed fresh parsley
1/4 cup roughly chopped, loosely packed fresh tarragon
2 to 3 tablespoons roughly chopped fresh chives
1 large garlic clove, roughly chopped
1/2 teaspoon salt, more to taste
One can of chickpeas, drained and rinsed
1 to 2 tablespoons water, optional
Garnish with extra olive oil and a sprinkling of chopped fresh herbs
First, you’ll whip the tahini and lemon juice together to make them ultra-smooth and creamy. Combine the tahini and lemon juice in the bowl of your food processor. Process for about 1 1/2 minutes, pausing to scrape down the bowl of your processor as necessary.
Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more.
If your hummus is too thick or hasn’t yet blended into creamy oblivion, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.
Scrape the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.
Store hummus in an airtight container and refrigerate for up to one week.
SPICY CHIPOTLE PUMPKIN HUMMUS
1 Can of Chickpeas, drained and rinsed
1 Can of pumpkin puree
2 Tablespoons olive oil
2 Chipotle Chilies
1 Clove garlic grated
1 Tablespoon Honey
1 Teaspoon Cinnamon
½ Teaspoon Cayenne Pepper
½ Teaspoon Cumin
1 Teaspoon Oregano
1 Teaspoon Chili Powder
Salt and Pepper to taste
Combine the chickpeas, pumpkin and olive oil until smooth.
Finely chop the chilies and add to a bowl. Mix the chilies with the garlic, honey, cinnamon, cayenne, cumin, oregano and salt and pepper.