Quick And Easy 5-Ingredient Hummus Recipes / www.quichentell.com
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Basil Hummus, Roasted Red Pepper Hummus, Poached Garlic And Cheese Hummus

Three deliciously different but super easy hummus recipes
Author: Quiche 'n' Tell

Ingredients

Basil Hummus

  • 150 g chickpeas cooked till soft and squishy
  • 50 g fresh basil
  • 3 big garlic cloves
  • 45 ml lemon juice
  • 40 ml extra virgin olive oil
  • 30 ml water or some of the liquid from cooking the chickpeas
  • Salt

Roasted Red Pepper Hummus

  • 200 g chickpeas cooked till soft and squishy
  • 2 red bell peppers
  • 1-2 fresh red chillies optional
  • 3 garlic cloves
  • 45 ml extra virgin olive oil
  • 20 ml balsamic vinegar
  • Salt

Poached Garlic And Cheese Hummus

  • 150 g chickpeas cooked till soft and squishy
  • 15-20 medium garlic cloves
  • 30 g cheddar cheese grated
  • 50 ml extra virgin olive oil
  • 1 ½ tsp cumin powder
  • Salt

Instructions

Basil Hummus

  • Whizz everything together (reserving 15 ml of the extra virgin olive oil) in a food processor adding some or all the water as you go along. You should have a creamy, smooth paste.
  • Correct the seasoning, dollop the hummus on a plate or shallow bowl, drizzle with the reserved EVOO and serve.

Roasted Red Pepper Hummus

  • Rub the bell peppers and chillies with a few drops of oil and roast over an open flame on the stove, turning every few seconds to make sure that their skin is charred on all sides. Alternatively, halve the bell peppers, rub the outsides with oil, place on a lightly greased baking sheet, the cut side facing downwards and roast at 180℃ for 20 minutes till well charred. Do not cut the chillies for roasting in the oven.
  • Cool the charred peppers and chillies, peel and chop into small pieces.
  • Blitz all the ingredients (reserving 15 ml of the extra virgin olive oil) in a food processor till you get a creamy red mixture. Drizzle with reserved EVOO and serve.

Poached Garlic And Cheese Hummus

  • Place the garlic in a small saucepan and pour the EVOO to just cover them. Place on the lowest flame on the stove and poach for 7-10 minutes till the garlic is lightly golden and soft.
  • Cool the garlic in the oil and then pop it into the food processor (reserving some oil for drizzling) with all the other ingredients and blend till creamy. Drizzle with the remaining oil and serve.