Hummus 3 Ways - By Luke Coutinho

Hummus 3 Ways - By Luke Coutinho

For our recipe of the week, we bring you not 1, but 3 hummus recipes for a delicious twist to the traditional hummus.  

Carrot Hummus

  • 1 cup cooked chickpeas
  • 1 cup carrots (roughly chopped)
  • 1 tbsp lemon juice 2 tsp garlic paste
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • ½ tsp pink Himalayan salt
  • 1 teaspoon dried basil
  • 2 tablespoons tahini
  • 2 – 4 tbsp water for desired consistency
  • 1 – 2 tbsp extra virgin olive oil to drizzle on top 
    1. Place all ingredients except for the water and olive oil in a food processor (or blender) and pulse until combined.
    2. Remove the lid and stir ingredients to push down anything that has made its way to the top.
    3. Add water 1 tablespoon at a time until you get the desired consistency.
    4.  Drizzle olive oil over the top before serving.

      Broccoli Hummus 

      • 2 cups broccoli florets (chopped)
      • 2 tbsp tahini paste
      • ¼ cup olive oil (extra-virgin)
      • 3 tbsp water (same water in which chickpeas was cooked)
      • 2 tbsp lime juice
      • 2 cloves garlic
      • 1 ½ cups cooked chickpeas
      • ¼ tsp cumin
      • ½ tsp pink Himalayan salt
      1. Bring water to boil in small saucepan, add broccoli florets and cook for 2-3 minutes.
      2. Remove from heat and drain water using a colander.
      3. Place broccoli florets in food processor with tahini paste, olive oil, water, lime juice and garlic.
      4. Process until smooth. Scrape down sides of food processor.
      5. Add chickpeas, cumin and salt. Process until smooth.
      6. Serve immediately or keep in the refrigerator for 3 to 5 days.


      Peas Hummus 

      • 1 cup cooked chickpeas
      • 1 cup boiled green peas
      • 2 tbsp tahini
      • 2 tbsp chopped fresh mint
      • 1 tbsp extra virgin olive oil
      • 1 clove garlic (minced)
      • Juice of ½ lemon
      • ½ teaspoon pink Himalayan salt
      • 2 – 4 tbsp water for desired consistency
      1. Add all ingredients to a food processor or blender and turn on.
      2. Slowly pour in the water until desired consistency is reached.
      3. Drizzle olive oil over top before serving

      BONUS RECIPE - Tahini (makes ½ cup) 


      • 1 cup sesame seeds (prefer hulled)
      • 2 – 4 tbsp extra virgin olive oil
      • Pinch of pink Himalayan salt


      1. Add sesame seeds to a wide, dry saucepan over medium-low heat and roast, stirring constantly until the seeds become fragrant and very lightly coloured (not brown) for 3 to 5 minutes.
      2. Careful here! Sesame seeds can burn quickly.
      3. Transfer toasted seeds to a large plate.
      1. Add sesame seeds to a food processor then process until a crumbly paste form, about 1 minute.
      2. Add 3 tablespoons of the olive oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times.
      3. Check the tahini’s consistency. It should be smooth, not gritty and should be pourable.
      4. You may need to process for another minute or add the additional tablespoon of olive oil.
      5. Taste the tahini and then add salt to taste. Process 5 to 10 seconds for it to blend well.
      6. You can store this mixture for a month.