The perfect dip for your vegetable crudités as your healthier snack of choice or when attending a braai.
Lima Bean Hummus
Preparation: 25 minutes
Ready In: 25 minutes
Ingredients
- 300g package frozen lima beans
- 170g container plain low-fat yoghurt
- 1 small onion, peeled and coarsely chopped (¼ cup)
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon chopped fresh chives
- 2 cloves garlic
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
Method
- In a medium saucepan, cook lima beans in a small amount of boiling water for 10 minutes; drain.
- In a food processor, combine lima beans, yoghurt, onion, lemon juice, honey, chives, garlic, pepper and salt.
- Cover and process until smooth.
Garlic Hummus
Preparation: 10 minutes
Ready In: 10 minutes
Ingredients
- 430g can chickpeas
- ¼ cup tahini
- ¼ cup extra-virgin olive oil
- ¼ cup lemon juice
- 1 clove garlic
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
Method
- Drain chickpeas, reserving ¼ cup of the liquid.
- Transfer the chickpeas and the reserved liquid to a food processor.
- Add tahini, oil, lemon juice, garlic, cumin, chili powder and salt.
- Puree until very smooth, 2 to 3 minutes.
Roasted Red Pepper Hummus
Preparation: 10 minutes
Ready In: 10 minutes
Ingredients
- 430g can chickpeas, rinsed
- 200g roasted red peppers (Peppadews®), drained and blotted dry
- ¼ cup tahini
- ¼ cup extra-virgin olive oil
- ¼ cup lemon juice
- 1 clove garlic
- 1 teaspoon ground cumin
- ½ teaspoon salt
Method
- Combine chickpeas, peppers, tahini, oil, lemon juice, garlic, cumin and salt in a food processor.
- Puree until very smooth.
- Serve with veggie chips, pita chips or crudités.