3 Quick Yummy and Fun Hummus Recipes

3 quick yummy and fun hummus recipes

Snack time!

Lemon Pepper Hummus, Avocado Chili Hummus, and Beet Coconut Hummus.

Look how pretty they are.

We all know the well loved basic hummus recipe, but if you really want to wow your guest (or yourself like I did), here is a really fun, easy, quick way to make 3 interesting hummuses.(is that a word)?

Well, actually it’s a bargain deal, because you get my basic hummus recipe as well. That’s 4 recipes in total… what a steal!

If you plan on making all three of the hummuses, do them in the order listed, that way you wont even have to clean your food processor or blender in-between. (Yep, I’m all sorts of lazy like that).

Basic Hummus Recipe:

2 19oz cans (or one big guy) of chickpeas

a glug or two olive oil

half a lemon juiced

3 big spoons of tahini

2-3 cloves garlic

salt and pepper


Pita, carrots, or other veggies for scooping

additions for lemon pepper hummus:

the other half of the lemon juiced

zest of one lemon

more pepper

additions for chili avocado hummus:

half a lime juiced

a few pinches of chili flakes

an avocado

additions for beet coconut hummus:

1-2 leftover cooked beets, or 3-4 of those small pickled guys

handful of un-sweetend shredded coconut


First things first. Drain your cans of chickpeas and rinse em all off. (Chickpea water grosses me out).


If you plan on making the lemon pepper hummus, zest your lemon, then juice it.


Toss your chickpeas, olive oil, garlic (best to roughly chop it first), salt and pepper, and a splash of water.

Food process that up. You will have to scrape down the sides, and you may need to add more water to help get it smooth, but don’t add too much, as the next recipes have more liquids to add.

Once it is delicious (note my finger swipe sampling), scoop out two thirds of the recipe and put it aside in a bowl.

lemon pepper hummus

Now there will be about one third left in the food processor. Grind in a bunch more pepper, the other half of the lemon juice, and the zest (save some to top it).

Blend that up. Scoop it all out into your serving bowl, and garnish with another grind of pepper and some lemon zest.

avocado chilli hummus

Now do you best to get the lemon pepper hummus out, but any little bits that remain behind are just fine.

Scoop half of the hummus that was set aside back into the food processor. Toss in your avocado, lime juice, and 2-3 pinches of chili flakes.

Blend that up. Scoop into your serving bowl, garnish with chili flakes.

beet coconut hummus

Again, do your best to get the avocado chili hummus out, but any little bits that remain are just fine.

Scoop the remaining hummus that was set aside back into the food processor. Toss in your beets, and handful of coconut.

Blend that up, scoop into serving bowl, garnish with coconut.

Serve with toasted pita, carrots, or anything else you want to scoop up this deliciousness with.

Bon Appetegan!

Peanut Butter Kale Salad


If you are like me, you would think… Peanut Butter Kale Salad, eh?..well that sounds odd.

But you (and I) would be wrong, it is so, so, so good.

Well at least I think so. Whenever I am home alone, I tend to make a giant bowl of this salad and eat the whole thing for dinner.

In fact, I don’t actually think I have ever made it for anyone else…it is my secret salad.

Secret no more!


Peanut butter


Nutritional Yeast

Soy Sauce

Maple Syrup (optional)

Hot Sauce (optional)




Red Onion


Dried Cranberries

Sesame Seeds

You may have noticed, I didn’t provide any measurements. Unless baking, I think measuring cups and spoons are a nuisance. You make a simple dressing and before you know it you have dirtied 17 dishes, and lost all creativity in the kitchen. I recommend, just eyeballing it, and then most¬†importantly, tasting it! Adjust as needed. So instead of giving you measurements, I am giving you an eyeball guide…


I like to mix my salad dressing directly in the bowl I want to toss my salad in. Again, no extra dishes!

So, blob in some peanut butter, a smaller blob of tahini, hot sauce if you like, and a drizzle maple syrup. I use natural unsweetened peanut butter so maple syrup is a good addition, but if you use the sweetened kind, it is probably not needed.


Now add two spoonfuls of nutritional yeast, and splash of soy sauce (not too much!) looks like a lot because it blended with maple syrup. Start small, you can always taste and add more if the dressing needs more saltiness.


Stir that up. It will probably be a bit thick and goopy, so add small amounts of water until it is nice creamy consistency.


Prepare your Kale by ripping the leafy part from the stem, and tear those pieces into bit sized pieces.


Make an enormous pile like this.

Now get in there with your hands. Clean hands only please! You want to massage the kale. rub the dressing into it, and rub all the leaves. This removes the bitterness from the kale.


The kale should be all saucy and about half the size as it was when starting.


Slice some red onion thinly, cut up some avocado, toss in some dried cranberries, and lightly toss.

Finish with a sprinkle of black and white (or whatever colour you have) sesame seeds.


Bon Appetegan!

If you make this recipe, let me know if you devour it like me!