For the Sun Dried Tomato and Basil Hummus

Two 400g tins of chickpeas
Two 170g jars of sun-dried tomatoes
15 tablespoons of olive oil
10 tablespoons of water
A big handful of fresh basil leaves
2 juicy lemons
3 heaped tablespoons of tahini
3 cloves of garlic
3 teaspoons of cumin
salt and pepper to taste

Roast Carrot and Chili Hummus

Two 400g tins of chickpeas
4 carrots
15 tablespoons of olive oil
10 tablespoons of water
4 sticks of rosemary
2 juicy lemons
2 heaped tablespoons of tahini
3 cloves of garlic
2 teaspoons of cumin
1 red chilli pepper
salt and pepper to taste

For the Roasted Aubergine Hummus

Two 400g tins of chickpeas
15 tablespoons of olive oil
10 tablespoons of water
2 juicy lemons
2 heaped tablespoons of tahini
2 tablespoons of apple cider vinegar
3 cloves of garlic
2 teaspoons of cumin
2 teaspoons of paprika
1 teaspoon of tamari
salt and pepper to taste
1 aubergine

Preparations

• All three recipes are basically the same – simply juice the lemons, drain the chickpeas and then place all of the ingredients into a food processor and blend until smooth
• The only difference is with the aubergine hummus where you pre-heat the oven to 180C, then pierce the aubergine with a knife and place it in the oven to bake for 25 minutes – I add the peeled garlic for the last 5-10 minutes as roasted garlic is delicious in hummus. At this point the aubergine should be really soft, so take it out the oven, cut the top off the aubergine and add it to the blender with the roasted garlic.
• With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks and roast them on a baking tray with olive oil, salt and pepper for about 45 minutes so that they’re really tender. Again, I add the peeled garlic for the last 5-10 minutes so that it can roast too. Then add both to the blender.
  Store the hummus in an airtight container in the fridge for a week.