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Hummus Trio

Hummus Trio (Lemon, Beetroot, Basil)

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Hummus trio: the intense & classic lemon-garlic hummus, the mild & pink beet hummus and finally the fresh & funky basil hummus. Healthy, fun and colorful dips that will undoubtedly surprise your guests during your next dinner!
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Author: Eloïse Jennes


Intense lemon & garlic hummus

  • 200 g chickpeas**
  • 4 tablespoon olive oil
  • 3 tablespoon lemon juice
  • ½ head baked garlic* (see notes) or ¼ tsp. garlic powder (more to taste)
  • 1 pinch of salt

Mild beetroot hummus

  • 200 g chickpeas**
  • 150 g pre-cooked beetroots vacuum-packed
  • 2 tablespoon beet juice save the juice when draining
  • 2 teaspoon (raspberry) balsamic vinegar more to taste
  • 1 pinch of salt
  • 1 pinch of pepper my favorite is Sichuan pepper

Fresh basil hummus

  • 200 g chickpeas**
  • 4 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 2 tablespoon water
  • 1 whole bunch (30 g) of fresh basil
  • 1 teaspoon Italian spice blend
  • 1 pinch of salt


  • Optionally skin the chickpeas for a smoother result.
  • For each variation, blend all the ingredients in a small blender until a smooth paste forms.


*Bake the garlic head: cut off the top of the garlic head and brush it with olive oil. Wrap it in aluminum and bake it in the oven for 40min at 180°C. Remove from the oven and let cool. Press the baked garlic out of its skin using your thumb and your forefinger. As this recipe only calls for half a head of garlic, try the garlic dressing from this recipe with the remaining garlic.
**The liquid of canned chickpeas, also called aquafaba, can be turned into a vegan foam (similar to whipped egg whites). Try my 2-ingredient vegan chocolate mousse if you want to make your starter and your dessert from canned chickpeas!


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