Moroccan-Spiced Hummus

This beautifully vibrant hummus is a breeze to make, incredibly tasty, and inexpensive if you have a well-stocked spice cabinet.


1 can chickpeas
1 red pepper
1/2 red onion
2 cloves garlic
1/4 cup water
1 tbsp lime juice
1/2 tsp turmeric
1/2 tsp cumin
1 tsp dried mint
1/4 tsp cinnamon
1/4 tsp ginger
Pinch cayenne pepper
1 tsp paprika
1 tbsp tomato purée
1 tbsp tahini


Blend all of the ingredients, adding a little extra water if necessary to reach desired consistency. Season to taste with salt and black pepper.

Because this hummus is oil-free, it may separate in the fridge. Just stir it all back together.

Beetroot Hummus

This beetroot hummus is incredibly inexpensive, and makes a large batch. Because it is oil-free, it will separate in the fridge; just stir it all back together again.


1 medium cooked beetroot, chopped
2 cups chickpeas, cooked
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp tahini OR sesame seeds
1/2 cup water, or as much needed to purée ingredients
1/4-1/2 tsp salt, or to taste


1. Blend the beetroot, chickpeas, garlic, lemon juice, 1/4 cup water, and tahini or sesame seeds. Add more water if necessary, and, if using a jug blender, stop occasionally to scrape down the sides.
2. Season and serve.