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Hummus 3 ways

Name: Hummus 3 ways
Ingredients: 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; 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; 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

By Kelsi Boocock

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

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

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

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

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

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.
Place all ingredients, including the roast pumpkin, into a food processor and pulse until smooth. Add more plant milk if needed.

Edited