Ingredients

Method

• 2 x 400 g cans chickpeas, drained and rinsed
• 3 T tahini
• 3 cloves garlic, finely chopped
• 2 T yoghurt
• Juice of 1 medium lemon
• ½ t crushed cumin
• 1 t sea salt
• 1 t white pepper
• Paprika, for dusting
For the beetroot hummus:
• 3 beetroot in their skins
• Olive oil, for drizzling
• Sea salt and white pepper
For the avocado hummus:
• 1 avocado, stone removed
• Sea salt and white pepper
• Olive oil, for drizzling

Method

Ingredients

Set aside about 14 whole chickpeas then add all the remaining ingredients to a food processor and blend until silky smooth. Check seasoning. Split the batch into three separate portions and top one with the reserved chickpeas.

To make the beetroot hummus: Preheat the oven to 180°C. Arrange the beetroot on a baking tray, drizzle with olive oil and roast, in their skins, for 40 minutes, or until cooked – pierce the flesh with a skewer to test if they are cooked.
Cool the beetroot then slice off the root stem and peel. Cut one beetroot into slices and reserve to garnish. Finely chop the balance of the beetroot and mix it into one of the reserved portions of hummus. Check seasoning.

To make the avocado hummus: Slice the avocado flesh into quarters. Set one quarter aside to use as the vessel in which to serve the hummus.
Finely chop the balance of the avo and mix it into another of the reserved portions of hummus. Check seasoning and serve drizzled with olive oil.

TASTE’s take:
You can add tons of extra stuff to hummus to turn it from ordinary to extraordinary, like edamane beans, roasted red peppers, sun-dried tomatoes or like we did, roasted beets and avo. You can also make a well in the middle of the hummus and fill this well with a watery tahini (sesame seed) paste, sprinkle with whole chickpeas, dust with paprika and drizzle with good olive oil. Serve with warm pitta triangles and batons of carrot.