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These flavourful hummus recipes by Surabhi Sehgal are perfect for your healthy binge-watching sessions

Recipes and Photography by Surabhi Sehgal

Compiled by Yvonne Jacob

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EDAMAME HUMMUS

Serves 4

Cook time 10 mins

Prep time 10 mins

INGREDIENTS

  • 1/2 cups cooked edamame beans
  • 2 tbsp. tahini
  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 1 tbsp. lemon juice 
  • 2-3 cloves of garlic
  • Salt to taste
  • 2 tbsp. olive oil
  • Warm water as needed 

FOR THE TOPPING

  • 2 tbsp. finely chopped radish
  • 1 tbsp. feta cheese
  • 1 tsp. chopped parsley 
  • Olive oil

METHOD

  • In a blender add edamame beans, parsley, cilantro, garlic, tahini, 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 any toppings of your choice.
  • Serve with your choice of chips, crisps, crackers etc. Enjoy!


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ROASTED RED PEPPER HUMMUS

Serves 4

Prep time 10-12 mins

Cook time 25 mins

INGREDIENTS

  • 2 medium-sized red bell peppers 
  • 1 can chickpeas
  • 2 tbsp. tahini
  • 1 tbsp. lemon juice 
  • 2-3 cloves of garlic
  • 2 tsp. paprika
  • Salt to taste
  • 3 tbsp. olive oil
  • Warm water as needed 

METHOD

  • Cube the bell peppers into large chunks. Coat with a tbsp. of olive oil.
  • Place under the broiler for 8-10 minutes until the skin has charred. Let it cool and peel away the skin. 
  • In a blender, add roasted bell pepper, chickpeas, garlic, tahini, paprika, olive oil, lime juice, salt and 2 tbsp. of warm water. Blend to a fine paste. Add more water if needed.
  • Transfer to a bowl and let it chill in the refrigerator for a couple of hours.
  • Top with some finely chopped roasted bell pepper, pinenuts, parsley and a drizzle of olive oil.
  • Serve with crackers or vegetable sticks of your choice. Enjoy!




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BUTTER BEANS & CASHEW HUMMUS

Serves 4

Prep time 30 mins

Cook time 40 mins

INGREDIENTS

  • 1 can butter beans 
  • 2 tbsp. tahini
  • 1 tbsp. cashews (soaked in hot water for 30 mins)
  • 1 tbsp. lemon juice 
  • 2-3 cloves of garlic
  • Salt to taste
  • 2 tbsp. olive oil
  • 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, tahini, 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, sliced cherry tomatoes, olives or any toppings of your choice. Serve with some warm pita bread.