3 Types of Healthy Homemade Hummus

Add the chickpeas to a food processor along with the roughly chopped garlic, the tahini, the juice of about 1/2 the lemon, and about 80ml of the reserved liquid from the tinned chickpeas. Blitz all together until well combined. This is the base of the hummus. As I’m making 3 types of hummus it’s easiest to bring it to this stage and then divide the mixture into 3 roughly even portions.

To make the plain Hummus –

 Add 1 of the portions back to the food processor and turn the food processor on. While it’s running, pour about 4-5 tablespoons of Newgrange Gold rapeseed oil through the spout and keep blitzing until smooth. It may need more oil depending on how smooth you like it. Taste and tweak the flavours, it may need more lemon juice or salt, and when you’re happy spoon it into a bowl. Garnish with some extra oil drizzled on top and a sprinkle of paprika if you wish.

To make the Roasted Red Pepper & Chilli Hummus –

Add the 2nd portion of the base hummus back to the food processor and add 1 roasted red pepper (simply chop in half, remove the seeds, and roast in oven at 200C for approx 40 minutes until starting to blacken).

Blitz it all up and while the food processor is still running, pour about 4-5 tablespoons of the Chilli & Garlic Newgrange Gold rapeseed oil through the spout and keep blitzing until smooth. Taste and tweak the flavours and when you’re happy spoon it into a bowl. Garnish with some extra oil drizzled on top and a sprinkle of chopped coriander if you wish.

To make the Black Olive Hummus –

Add the 3rd portion of the base hummus back to the food processor and add a large handful of pitted kalamata olives. Blitz it all up and while the food processor is still running, pour about 4-5 tablespoons of the Smokey Newgrange Gold rapeseed oil through the spout and keep blitzing until smooth. Taste and tweak the flavours and when you’re happy spoon it into a bowl. Garnish with some extra oil drizzled on top if you wish.

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