Lucky are those who stay near to their loved ones. And I consider myself to have that fortune in my life. All my life I have stayed near to my family and friends and enjoyed all my moments shared my happiness and sorrows with them. Even though I am thousands of miles away from them currently, I still feel that connection between us, which is eternal. The longing and the excitement to see them has increased ever since I have come to Australia to live my life for the time being. I don’t complain about living here, as I made that obvious choice and I am really happy about it. Sydney’s a very beautiful and welcoming city which fills my heart with joy and warmth. It enriches my experience with life every day and I am amazed by all of it. And you must be thinking that why I am writing all this today on the blog. And the most exciting reason behind this is that I am flying down tomorrow to see them, be with them for a couple of weeks and relive those happy moments of my life again. Isn’t it exciting?! While I’ll be away for some precious family time, I may not be very upkeep with the blog and sharing pictures on Instagram. But I promise to come back soon in the new year, sharing new recipes, pictures, and perspective. With this, I am leaving you guys with not one but these delicious ways of making hummus three ways which are great for dipping all those crackers and crudites you are going to serve on your Christmas party.
- 200 gm boiled chickpeas
- 2 tsp tahini
- 1 tbsp lemon juice
- 1/4 cup of liquid from boiling of chickpeas
- 2 cloves of garlic
- 1/4 cup extra virgin olive oil, extra to serve
- salt and pepper
- roughly chopped cashews, to serve
- 1 Avocado
- 200 gm boiled chickpeas
- 2 tsp tahini
- 1 clove garlic
- 1 tbsp lemon juice
- Salt and pepper
- 1/4 cup store bought dukkah, for sprinkling
- extra virgin olive oil to serve
- 200 gm sweet potato, peeled and chopped
- 1 clove garlic
- 1 tsp cumin seeds
- ⅓ cup extra virgin olive oil
- 200 gm boiled chickpeas
- 2 tsp tahini
- 1 tbsp lemon juice
- salt and pepper
- 1/2 tsp smoked paprika
- chopped pistachio, to serve
- Place chickpeas, tahini, lemon juice, chickpea water, garlic, olive oil, salt and pepper in a food processor and process until smooth.
- Spoon the mixture into a serving bowl. Top with olive oil and cashew nuts to serve.
- Place the avocado, chickpeas, tahini, garlic, lemon juice, salt and pepper in a food processor and process until smooth.
- Spoon the avocado hummus in a serving bowl, sprinkle with the dukkah and drizzle with oil.
- Preheat oven to 200 degree C. Place the sweet potato, garlic, cumin and 1 tablespoon of the oil on a large oven tray and toss to combine.
- Cover with aluminium foil and cook for 30-35 minutes or until softened. Place the mixture in a food processor and add the chickpeas, tahini, 2 tablespoons of the oil, lemon juice, salt and pepper and process until smooth.
- Place the remaining oil and paprika in a small bowl and mix to combine. Spoon the dip in a serving bowl. Top with paprika oil, chopped pistachios to serve.