Hummus 3 ways

If you're in need of a bit of a nutritional reset, Kelsi Boocock's Healthy Kelsi cookbook provides some mighty fine inspiration in the form of "simple vibrant, plant-based food". Here we get taster of some of her wholesome fare.

Makes 1-2 cups

Ingredients

Creamy garlic

400g	can chickpeas, drained and rinsed
3 Tbsp	tahini
2 cloves	garlic
½	lemon, juice only
1 tsp	maple syrup
½ cup	plant milk
To taste	salt and pepper

Beetroot

400g	can chickpeas, drained and rinsed
1 Tbsp	tahini
2 cloves	garlic
6 slices	canned beetroot
¼ cup	plant milk
To taste	salt and pepper

Roast pumpkin

200g	pumpkin, peeled, deseeded and roughly chopped
1 Tbsp	olive oil
400g	can chickpeas, drained and rinsed
1 Tbsp	tahini
2 cloves	garlic
½	lemon, juice only
¼ cup	plant milk
To taste	salt and pepper

Directions

1. For the Creamy Garlic or Beetroot Hummus: Combine all ingredients in a food processor and pulse until smooth. Add more plant milk, if needed.

1. For the Roast pumpkin hummus: Preheat oven to 200°C and line a baking tray with baking paper. Add pumpkin to baking tray with olive oil and roast for 25 minutes until soft and golden.
2. Place all ingredients, including the roast pumpkin, into a food processor and pulse until smooth. Add more plant milk if needed.

Edited extract from Healthy Kelsi: Simple, vibrant plant-based food by Kelsi Boocock, photography and recipes by Kelsi Boocock, published by Bateman Books, RRP$39.99. Check your local bookstore for possible click and collect options (outside of Auckland) and also Fishpond and Mighty Ape for online and contactless delivery.