Discover not one but three hummus recipes. Try your hands at making natural lemon, kalamata olive and sun-dried tomato hummus today

Simple, healthy and delicious, it’s no wonder that hummus has become an extremely popular dish enjoyed by people all over the world. It’s the perfect dip, delicious on bread and a great addition to a salad or wrap. The foundation of your standard hummus is always the same -chickpeas, tahini and olive oil but after that, the world is your oyster. We’ve got three variations for you to try that just need a few extra ingredients. Try our refreshing and light natural lemon hummus, rich and flavoursome kalamata olive hummus and intense and aromatic sun-dried tomato hummus and thank us later. 

Recipe serves: 6 people 

Preparation time: 

10 minutes for each hummus 

Ingredients:  

Natural lemon: 

• 250g of cooked chickpeas (average size of 1 can) 
• 20g aqua faba (chickpea can liquid) 
• 95g tahini 
• 35g extra virgin olive oil 
• Juice of 1 lemon 
• Salt (to taste) 

Kalamata olives: 

• 250g of cooked chickpeas 
• 115g tahini 
• 25g extra virgin olive oil 
• Juice of 1 lemon 
• 90g Kalamata olives (pitted) 
• 45g of the liquid in the kalamata can* 
• Salt (to taste) 

Sun-dried tomatoes: 

• 250g of cooked chickpeas 
• 115g tahini 
• 35g extra virgin olive oil  
• Juice of 1 lemon 
• 90g sun-dried tomatoes  
• 45g of Sun-dried tomato soaking liquid * 
• 10 leaves of Fresh Basil 
• Salt, to taste 

* can be replaced by 25g aqua faba and 20g of extra virgin olive oil 

Preparations: 

Natural Lemon: 

1. Strain your can of chickpeas but keep 20g of the liquid (aqua faba) to add to the hummus.  
2. Blend chickpeas, tahini, lemon juice and aqua faba, while slowly adding the olive oil to mix. 
3. Taste and add salt subsequently. 
4. Blend until smooth. 

Kalamata Olives: 

1. Strain your chickpeas. 
2. Blend the chickpeas, tahini, kalamatas, lemon juice and kalamata water, while slowly adding olive oil to mix. 
3. Taste and add salt subsequently. 
4. Blend until smooth. 

Sun-dried tomatoes: 

1.  If you have fully dried sun-dried tomatoes, soak these for a few hours and then strain them. You can then use this liquid instead of the aqua faba. If they are already in oil then no need to soak them. 
2. Blend the chickpeas, tahini, sun-dried tomatoes, lemon juice and sun-dried tomato water (or aqua faba), while slowly adding olive oil to the mix. 
3. Add basil leaves and blend. 
4. Taste and add salt subsequently. 
5. Blend until smooth.