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Nutritionist

A balanced lifestyle doesn’t have to be complicated and doesn’t require strict habits. Hence, it only takes a bit of dedication and consistency to cook delicious homemade meals with a healthy twist; California Garden is here to help you break the diets cycle, make healthy food swaps and enjoy guiltless cheat meals!

5 Types Of Hummus

icon Nutritionist

  • icon-prep-time

    Preparation Time

    10 Min

  • icon-difficulty

    Difficulty

    Easy

  • icon-servings

    Servings

    4

Avocado Hummus

Ingredients

  • 1 can (400 grams) of California Garden Hommos Tahina Dip

  • 2 around 500 kilograms of Medium-sized avocados

  • 1 Garlic cloves, crushed

  • 1 Small-sized lime, juiced

  • To garnish:

  • Olive oil to taste

  • Crushed toasted hazelnuts to taste

  • Ground cumin to taste

Preparation

Step 1

In a food processor (or blender), combine California Garden Hommos Tahina Dip, avocados, garlic and lime
juice. Blend until smooth.

Step 2

Transfer the mixture to a serving dish, drizzle with olive oil. Garnish with toasted hazelnuts and cumin.

Roasted Pepper Hummus

Ingredients

  • 2, around 300 grams of Medium-sized red bell peppers

  • 1 can (400 grams) of California Garden Hommos Tahina Dip

  • ¼ teaspoons of Chili powder

  • To garnish:

  • 2 tablespoons of Toasted pine nuts

  • ¼ cup of Halloumi cheese, cut into very small cubes

Preparation

Step 1

Cut bell peppers into 4 slices and deseed them

Step 2

Place bell peppers slices skin down on a baking dish. Bake in a preheated oven at 160 degrees Celsius for
25
minutes until the bottom skin turns black.

Step 3

Take roasted bell peppers out of the oven. Transfer to storage box and immediately cover. Set aside for
15
minutes.

Step 4

Peel bell peppers and place them in a food processor (or blender). Add California Garden Hommos Tahina
Dip and
chili powder. Blend until smooth.

Step 5

Transfer the mixture to a serving dish. Garnish with toasted pine nuts and halloumi cheese cubes.

Beetroot Hummus

Ingredients

  • 2 around 400 grams of Medium-sized beetroots

  • 1 can (400 grams) of California Garden Hommos Tahina Dip

  • 2 tablespoons of Lemon juice

  • To garnish:

  • Olive oil to taste

  • 2 tablespoons of Read made pesto sauce

  • 2 tablespoons of Toasted pine nuts

  • few leaves of Fresh basil

Preparation

Step 1

In a pot over medium heat, place beetroots and submerge with water. Bring to a boil and cook for 30-40
minutes
until tender. Set aside to cool slightly, then peel and cut into medium-sized cubes.

Step 2

In a food processor (or blender), combine California Garden Hommos Tahina Dip with beetroots and lemon
juice.
Blend until smooth.

Step 3

Transfer the mixture to a serving dish, drizzle with olive oil. Garnish with pesto sauce, toasted pine
nuts and
fresh basil.

Pumpkin Hummus

Ingredients

  • 400 grams of Pumpkin, peeled and sliced

  • ¼ teaspoon of Black pepper

  • ½ teaspoon of Salt

  • 1 tablespoon of Olive oil

  • 3 of Garlic cloves

  • 1 Fresh rosemary sprigs, stemmed

  • 1 can (400 grams) of California Garden Hommos Tahina Dip

  • To garnish:

  • Olive oil to taste

  • 2 tablespoons of Toasted pumpkin seeds

  • Cumin to taste

  • Chili powder to taste

  • Fresh rosemary sprigs, stemmed to taste

Preparation

Step 1

In a large bowl, combine pumpkin slices, black pepper, salt, olive oil, garlic cloves and rosemary. Toss until all slices are evenly coated then arrange in a single layer on a baking dish lined with parchment paper. Bake in a preheated oven at 180 degrees Celcius for 40 minutes.

Step 2

Take the roasted pumpkins out of the oven and set aside to cool slightly. Transfer to a food processor (or blender) and purée until smooth. Add California Garden Hommos Tahina Dip and blend again until combined.

Step 3

Transfer the mixture to a serving dish, drizzle with olive oil. Garnish with cumin, chili powder and rosemary.

Sweet Potatoes Hummus

  • 2 around 500 grams of Orange fleshed sweet potatoes (Yams)

  • 1 can (400 grams) of California Garden Hommos Tahina Dip

  • To garnish:

  • Olive oil to taste

  • Smoked paprika to taste

  • 1 Small sized-onion, finely sliced and fried

Preparation

Step 1

Place yams on a baking dish lined with parchment paper. Bake in a preheated oven at 180 degrees Celsius for 45 minutes until tender.

Step 2

Take the roasted yams out of the oven and set aside to cool slightly, then transfer to a food processor (or blender). Pulse until smooth, then add California Garden Hommos Tahina Dip. Process mixture until combined.

Step 3

Transfer to a serving dish, drizzle with olive oil. Garnish with smoked paprika and fried onions.