6 quirky hummus recipes you have to try

PURPLE CARROT & MACADAMIA NUT HUMMUS
Serves: 4
Prep time: 30 mins
Cook time: 10 mins
IIngredients
2 cups peeled and diced 
purple carrots 
3 tbsp olive oil
1 can chickpeas
2 tbsp macadamia nuts (soaked in hot water for 30 mins)
2-3 cloves of garlic
2 tbsp tahina
1 tbsp lemon juice 
Salt to taste
Warm water (optional)
For the topping:
Olive oil, to drizzle
1 sliced roasted carrot
1 tbsp macadamia nuts
Few leaves of parsley
Method
Coat the diced purple carrot with a tbsp of olive oil.
Preheat the oven at 200°C.
Spread the carrots on a baking tray and bake in the oven for 25-30 minutes until soft. Let it cool.
In a blender, add roasted carrots, chickpeas, macadamia nuts, garlic, tahina, olive oil, lime juice and salt. Blend to a fine paste. Add some warm water, if required.
Transfer to a bowl and let it chill in the refrigerator for a couple of hours.
Top with olive oil, sliced roasted carrots, chopped macadamia nuts, parsley leaves or other toppings.
Serve with pita bread, crackers, or crisps of your choice.
Enjoy!
BLACK BEAN HUMMUS
Serves: 4
Prep time: 10 mins
Cook time: 10 mins

Ingredients
1 can black beans
2-3 cloves of garlic
2 tbsp tahina
2 tbsp olive oil
1 tbsp lemon juice
Salt to taste
Warm water, as needed
For the topping:
½ cup pomegranate arils
1 tbsp chopped cilantro
Method
In a blender, add black beans, garlic, tahina, olive oil, lime juice, salt and some warm water. Blend to a fine paste.
Transfer to a bowl and let it chill in the refrigerator for a couple of hours.
Top with olive oil, pomegranate, chopped cilantro or other toppings of your choice.
Pair with corn crackers, and enjoy!
PUMPKIN & TURMERIC HUMMUS
Serves: 4
Prep time: 10-12 mins
Cook time: 40 mins

Ingredients
3 cups peeled and cubed pumpkin
1 tsp turmeric
3 tbsp olive oil
1 can chickpeas
2-3 cloves of garlic
2 tbsp tahina
1 tbsp lemon juice
Salt of taste
Warm water, if needed
For the topping:
1 tsp slivered pistachio
¼ tsp red peppercorns
¼ tsp zaatar
Few boiled chickpeas
Few mint leaves, for garnish
Method
Coat the pumpkin cubes with turmeric and a tbsp of olive oil.
Preheat the oven at 200°C.
Spread the pumpkin on a baking tray and bake for 25-30 minutes until soft and light brown in colour. Allow to cool.
In a blender, add roasted pumpkin, chickpeas, garlic, tahina, olive oil, lime juice and salt. Blend to a fine paste; add some warm water, if needed.
Transfer to a bowl and chill for a couple of hours.
Top with olive oil, chickpeas, slivered pistachios, mint leaves, red peppercorns and zaatar.
Serve with pita bread, crackers and vegetable sticks.
BUTTER BEAN HUMMUS
Serves: 4
Prep time: 30 mins
Cook time: 40 mins

Ingredients
1 can butter beans
1 tbsp cashews, soaked in hot water for 30 mins)
2-3 cloves of garlic
2 tbsp tahina
2 tbsp olive oil
1 tbsp lemon juice
Salt to taste
Warm water, as needed
For the topping:
7-8 cherry tomatoes
7-8 olives
Fresh purslane leaves, for garnish
Method
In a blender, add butter beans, cashews, garlic, tahina, olive oil, lime juice, salt and some warm water. Blend all the ingredients into a fine paste.
Transfer to a bowl and let it chill in the refrigerator for a couple of hours.
Top with olive oil, sliced cherry tomatoes, olives, purslane leaves or other toppings of your choice.
Serve with warm pita bread.
GREEN HUMMUS
Serves: 4
Prep time: 10 mins
Cook time: 10 mins

Ingredients
1 ½ cups of cooked edamame beans
½ cup fresh parsley leaves
½ cup fresh cilantro leaves
2-3 cloves of garlic
2 tbsp tahina
2 tbsp olive oil
1 tbsp lemon juice
Salt to taste
Warm water, as needed
For the topping:
2 tbsp finely chopped radish
1 tbsp feta cheese
1 tsp chopped parsley
Olive oil, to drizzle
Method
In a blender, add edamame beans, parsley, cilantro, garlic, tahina, olive oil, lime juice, salt and some warm water. Blend to a fine paste.
Transfer to a bowl and let it chill in the refrigerator for a couple of hours.
Top with olive oil, chopped radish, crumbled feta cheese, chopped parsley or other toppings as desired.
Serve with your choice of chips, crisps, crackers etc.
ROASTED RED PEPPER HUMMUS
Serves: 4
Prep time: 10-12 mins
Cook time: 25 mins

Ingredients
2 medium sized red bell peppers
3 tbsp olive oil
1 can chickpeas
2-3 cloves of garlic
2 tbsp tahina
2 tsp paprika
1 tbsp lemon juice
Salt to taste
Warm water, as needed
Pine nuts, to garnish
Parsley, to garnish
Method
Cube the bell peppers into large chunks and coat them with a tbsp of olive oil.
Place under the broiler for 8-10 minutes until the skin has charred. Allow to cool, then peel.
In a blender, add roasted bell pepper, chickpeas, garlic, tahina, paprika, olive oil, lime juice, salt and warm water. Blend to a fine paste (add more water, if needed).
Transfer to a bowl and then let it chill in the refrigerator for a couple of hours.
Top with finely chopped roasted bell pepper, pine nuts, parsley and a drizzle of olive oil.
Serve with crackers or vegetable sticks on the side.