Easy recipes for delicious hummus that is flavoured with caramelised roasted red peppers, beetroot cumin and minted peas. These recipes are simple but beautiful with natural bright colours. Suitable for vegan, gluten free, dairy free, healthy and low-fat diets.
I use ground sesame seeds instead of tahini in my hummus, this makes it cheaper and healthier as the seeds have not been roasted at high temperature and processed. Use a coffee grinder to grind up the sesame seeds or a small blender jug. I tend to grind a big batch and then keep in the fridge and often use in place of seasoning with oil. These sesame seeds are raw so full of heart healthy fats that haven’t been destroyed by heating. This is a recipe where a large amount of the ingredients are raw so perfect if you are trying to eat more raw foods.
There is no oil added in this recipe as I try to limit the amount of oil I have – even cold pressed is still processed and high in calories. If you prefer a fattier hummus then simply replace part of the water with oil, about 50/50 oil to water would give the same results as shop bought hummus.
Hummus Trio – Red Pepper, Mint Pea and Beetroot Cumin Recipe
- Total time: 15m
- Yield: 10 servings
- Calories: 45 cal
Basic Hummus Recipe
This is the base hummus to add the special flavours. Tastes great on its own, but not as colourful as the flavoured versions.
- 1 can chickpeas
- 2 tbsp ground sesame seeds / tahini
- 2 cloves garlic
- 1 lemon, juiced
- ¼ tsp turmeric
- ¼ tsp cayenne pepper
- salt and pepper, to taste
- ½ cup / 120 ml water
Caramelised Red Onion and Pepper Hummus
- 2 red peppers
- 1 red onion
- 1 tbsp raisins / currents
Mint and Pea Hummus
- 1 cup peas
- 1 handful of mint leaves
Beetroot Cumin Hummus
- 1 tsp cumin seeds
- 4 cooked beetroot
How to make
- Put everything from the base recipe into a food processor then either blend to enjoy a normal hummus or add the special ingredients to make a flavoured hummus.
- For the mint and pea hummus; either use frozen thawed peas or cook fresh peas and then blend with the mint and base until smooth.
- For Roast red pepper hummus:
- Halve two red peppers and remove the stem and seeds.
- Halve and skin one red onion.
- Bake on a non-stick sheet for an hour at 250 F / 120 c until charred and cooked. A few black chared bits are fine.
- Blend the cooked pepper, raisins and onion with the base hummus.
- For beetroot hummus; blend the cooked beetroot and cumin seeds with the base ingredients.
- The hummus made will keep for a few days in the fridge.
Hummus Trio – Red Pepper, Mint Pea and Beetroot Cumin Video Recipe
I use two fat cloves of garlic, as I’m a huge lover of garlic but you may want to put less in. The cayenne pepper doesn’t add much of a kick, just adds a very mild spice element so if you like spicy hummus you will want to double or quadruple the cayenne. If you are using organic lemons I would recommend putting the zest from half the lemon to add a bitter element to the hummus and enhance its flavour. The raisins in the caramelised red pepper and onion dip give that sugary taste but using nutrient dense fruit.
You’re supposed to eat a rainbow coloured diet as foods of different colours contain different vitamins and minerals. A rainbow should mean you get a balanced diet. What better way to get a balanced diet than eating colourful hummus? A pinch of turmeric is added to this dish to brighten it up and because turmeric has many health benefits that are not yet fully understood.