Hummus Three Ways

  • SERVES 4 - 6
  • COOK 0 mins
  • PREP 15 mins


• 1 can (400g), Serena Chick Peas, drained & rinsed
• 3 tbs Serena Extra Virgin Olive Oil
• 2 tbs tahini
• Juice of 1 fresh lemon
• 1 clove of garlic, crushed
• 120ml water
• 2 tsp smoked paprika
• 1 tsp ground cumin
• Salt & pepper to taste
• 2 medium ripe avocados, cored & peeled
• 2 medium raw beetroots, with skin


  • Drain & rinse chick peas (save a few for decoration purposes).
  • Add all ingredients (excluding avocado & roast beetroot) to a food processor and blend on high for 1 – 2 minutes or until it forms a smooth, creamy puree.
  • Add more seasoning & olive oil to taste.
  • At this stage, if you would like to make the avocado hummus, add the 2 cored avo's to the food processor (along with the classic hummus) and blend until smooth.
  • For the beetroot hummus, wrap both beetroots in tinfoil & place in a preheated oven (180 degrees celsius should do the trick) and bake for 1 - 2 hours or until tender. Remove beets from the oven and allow to cool before removing skin and cutting into quarters. Add roasted beetroot to the food processor (along with the classic hummus) and blend until you get beautiful vibrant red puree.
  • Decorate with chickpeas, olive oil & paprika or cumin. Serve with fresh artisan bread, crackers or vegetable crudités for the perfect Mediterranean starter / snack.

Serena Products Used in this Recipe

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