for 24 portions

Carrot hummus (for 8 portions)

250 g	carrot, in pieces
2 tin	chickpeas (approx. 240 g each), drained
2 tbsp	tahini (sesame paste)
4 tbsp	olive oil
1 dl	water
½	lemon, use only the juice
2 tbsp	thyme leaf
1 tsp	paprika
2 tsp	ground cumin
1 tsp	chilli powder
	salt and pepper to taste
a little	olive oil
a little	sea salt

Roasted beetroot hummus (for 8 portions)

250 g	raw beetroots (approx. 1 piece)
2 tsp	olive oil
2 tin	chickpeas (approx. 240 g each), drained
2 tbsp	tahini (sesame paste)
4 tbsp	olive oil
1 dl	water
½	lemon, use only the juice
2 tsp	ground cumin
1 tsp	garlic powder
2 tsp	chilli powder
	salt and pepper to taste
a little	olive oil
a little	sea salt

Hummus with dried tomatoes (for 8 portions)

2 tin	chickpeas (approx. 240 g each), drained
10	dried tomatoes
2 tbsp	tahini (sesame paste)
4 tbsp	olive oil
1 dl	water
½	lemon, use only the juice
1 ½ tsp	tomato puree
2 tsp	paprika
2 tsp	ground cumin
1 tsp	chilli powder
	salt and pepper to taste
a little	olive oil
a little	sea salt

How it's done

Carrot hummus (for 8 portions)

Steam the carrots in a steamer or steaming basket with a little water, drain. Puree the chickpeas in a food processor or mixer. Transfer the hummus to a bowl, top with a drizzle of olive oil and a pinch of sea salt.

Roasted beetroot hummus (for 8 portions)

Bake for approx. 1 hr. in the centre of an oven preheated to 180°C. Allow the beetroot to cool, peel and cut into pieces, puree in a food processor or mixer. Add the chickpeas, briefly puree. Transfer the hummus to a bowl, top with a drizzle of olive oil and a pinch of sea salt.

Hummus with dried tomatoes (for 8 portions)

Puree the chickpeas in a food processor or mixer. Add the tomatoes, puree until a homogeneous, creamy texture is achieved. Add the tahini, oil, water, lemon juice, tomato puree and spices, briefly puree. Transfer the hummus to a bowl, top with a drizzle of olive oil and a pinch of sea salt.

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