Hummus 3 ways: traditional, roasted pumpkin and kale

Hummus 3 ways: traditional, roasted pumpkin and kale

Hands up for hummus! I like to make a batch of hummus on the weekends so I have a healthy go-to snack all week. Hummus is packed with nutrients: protein, carbs, healthy fats and it’s such a versatile ingredients to use in the kitchen: spread on toast, added to salad bowls, or eaten plain with veggie sticks.

I’m a big fan of sneaking veggies into homemade hummus, it’s a great way to add volume and nutrition as well as use up veggies you might not have gotten around to eating. And it is also a great way to eat more veggies!!!

Today I show you 3 ways of serving up chickpea hummus: the traditional recipe, roasted pumpkin and kale hummus. They are quick and easy recipes, full of antioxidants, fibre and protein and can be blended up in just a few minutes.

If you are not a fan of kale (…how dare you???? :p ), spinach and broccoli can be used instead. I’ve made all three and they all taste great! Some other good hummus varieties are roasted carrot hummus, beetroot hummus, guacamole hummus, cilantro and lime, spicy red pepper hummus, white bean and basil hummus, red lentil hummus, black chickpea and herb hummus…there are just so many ways to change it up!

When blended up with traditional hummus ingredients like garlic, lemon and tahini, you really can’t go wrong with adding veggies to the mix.

Sneaking vegetables into your hummus doesn’t add many calories so you end up getting more nutritional bang for your buck plus all the extra vitamins and minerals that come along with them.



  • 2 cans of chickpeas
  • 2 cloves garlic
  • 1 tbsp lemon juice
  • 2 tbsp tahini sauce
  • 1 tsp salt
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp ground  black pepper

roasted pumpkin

  • 1 cup roasted pumpkin
  • 1/8 tsp ground black pepper
  • 1/4 tsp salt
  • 1 tsp extra virgin olive oil (to drizzle)


  • 1/2 cup blenched kale (3 min in boiling water)
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 1 tsp extra virgin olive oil (to drizzle)


  • 1 tbsp lemon juice
  • chili powder
  • 1 tsp extra virgin olive oil (to drizzle)

to serve

  • veggie sticks
  • pita bread

Cook up some chickpeas first or used PBA-free canned one

In a blender place cooked chickpeas, garlic, lemon juice, tahini sauce, salt, extra virgin olive oil and ground  black pepper

Blend until creamy. Remove from blender and place over 1/3 of hummus into one bowl and divide what’s left between 2 bowls.

To the bigger batch, add 1 extra tbsp of lemon juice and some chilly powder if you like it spicy, stir and set aside.

For the roasted pumpkin one, combine hummus, roasted pumpkin, black pepper and salt into a blender

process until creamy. Set aside.

Place the remaining hummus back into the blender, add kale, salt, pepper and oil

pulse until creamy

To serve, place the 3 hummus on a large plate, drizzle all with extra virgin olive oil, sprinkle some chilly on the traditional one, and ground black pepper on the kale and pumpkin one.

Serve with veggie sticks and pita bread!



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.