RecipesChristy Spring

Homemade Hummus Trio

RecipesChristy Spring
Homemade Hummus Trio

These three simple dip recipes are perfect to serve as nibbles with friends. Alternatively store any spares in a Tupperware for up to a week as a perfect addition to your packed lunch box. All are great served with raw veg, breadsticks or pitta's. 

Classic Hummus


1 can chickpeas, rinsed and drained

2 cloves garlic, peeled and smashed

3 tablespoons tahini

1-2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

1/2 teaspoon ground cumin

Pinch of salt and black pepper (to taste)

60ml water, or more if needed


Add the chickpeas, garlic, tahini, lemon juice, olive oil, cumin and salt and pepper into a bowl or food processor

Blend until smooth using the food processor or hand held blender

Add in the water and continue blending until the hummus reaches the desired consistency, adding additional water if it is too thick and serve

Classic hummus

Classic hummus


Place the peas, parsley, tahini, half of the warm water, olive oil, lemon juice, salt, and garlic in a mini food processor or in bowl

Blend until smooth using the food processor or hand help blender. (Blend in more water, 1 Tbsp. at a time, if hummus is too thick.) and serve

Green pea and parsley hummus: 

180g thawed frozen green peas

small bunch of flat-leaf parsley

2 tbs tahini

60ml cup warm water

Pea and parsley hummus

Pea and parsley hummus

2 tablespoon extra-virgin olive oil

1 tablespoon fresh lemon juice

Pinch of salt, to taste

1 garlic clove, chopped

Lebanese pumpkin hummus:

1 small firm pumpkin (alternatively can use a butternut squash)

2-4 tbsp lemon juice

1 garlic clove, pressed

5 tbsp tahini

½ tsp salt, more to taste

¼ tsp hot chilli powder

1/2 tsp cumin

Olive oil, for roasting

Fresh coriander, to garnish

Sesame seeds, to garnish

2 tsp chilli oil or extra virgin olive oil, to garnish


Heat up the oven to 220° C / 425° F and line a baking tray with a piece of baking paper. Cut the squash into evenly sized pieces and coat in a little olive oil. Bake for about 30 minutes – until soft and lightly caramelised.

Transfer pumpkin to a food processor or bowl. Add the tahini, pressed garlic, salt, chilli, and lemon juice to taste. Blend until smooth in a food processor or use a handheld blender. If the paste is too thick, trickle in 1-2 tbsp of water to thin it out.

Transfer the hummus onto a plate, smooth it with the back of a spoon. Drizzle with extra virgin olive oil or chilli oil and sprinkle with sesame seeds and fresh herbs.

Lebanese pumpkin hummus

Lebanese pumpkin hummus