Avocado Cumin Hummus

Avocado Cumin Hummus Ingredients

1 large avocado (cut into 1/2 inch cubes)2 tbsp cooked chickpeas1 tbsp tahini1 tbsp lemon juice (to taste)1 clove garlic1/2 tsp ground cumin1/2 tsp salt (to taste)1 tbsp extra virgin olive oil

Steps

Blend 3/4 of the cubed avocado along with the other ingredients into a smooth puree.Taste to adjust seasoning, transfer onto a serving plate, arrange remaining avocado, sprinkle with toasted whole cumin seeds, black sesame seeds & chilli flakes (optional) then drizzle with more olive oil.

Curried Roasted Purple Carrot Hummus

1 large purple carrot (chop 4/5 into 1inch pieces & slice the rest)2 tbsp cooked chickpeas1 tbsp tahini1 tbsp lemon juice (to taste)1 clove garlic1/4 tsp curry powder1/2 tsp salt (to taste)2 tbsp extra virgin olive oil

Steps

Drizzle chopped carrot pieces with 1 tbsp olive oil, roast in a 180 deg C oven for 30 mins until they turn brown & becomes tender (add sliced carrot pieces after 15 mins)Blend roasted chopped carrot with the rest of the ingredients (except sliced carrot) until it becomes a smooth puree.Taste to adjust seasoning, transfer onto a serving plate, arrange sliced carrot pieces, sprinkle with toasted white sesame seeds & chopped parsley (optional) then drizzle with more olive oil.

Za’atar Roasted Pumpkin Hummus

1 cup pumpkin (chop 4/5 into 1 inch cubes & the rest into 1/2 inch cubes)2 tbsp cooked chickpeas1 tbsp tahini1 tbsp lemon juice (to taste)1 clove garlic1&1/2 tsp za’atar1/2 tsp salt (to taste)2 tbsp extra virgin olive oil

Steps

Drizzle pumpkin cubes with 1 tbsp olive oil, mix & roast in a 180 deg C oven for 30 mins until they turn brown & becomes tender (add smaller cubes halfway)Blend 1 inch pumpkin cubes with the rest of the ingredients (reserve 1/2 tsp of za’atar)