Hummus- is a Mediterranean dish made primarily from chickpeas. It’s yummy in any essence. I am providing 3 of my favorite Hummus flavors; Beet Hummus, Roasted Red Pepper Hummus and Avocado Hummus, below and I hope you love them just as much as I do.
Jump to Recipe -PINK HUMMUS Jump to Recipe – ROASTED PEPPER HUMMUS Jump to Recipe – AVOCADO HUMMUS
A bright and delicious too pretty to eat Hummus. Yesss! Beet Hummus Recipe made with beets, chickpeas, tahini, lemon and garlic. Enjoy this with pita bread, fresh veggies, or use it as a dip with crackers. It’s a perfect addition to your next level avocado toast.
The beet hummus is: BRIGHT PINK! Super creamy, full of healthy-plant based protein and it’s ready in only 5 minutes. Vegan, Dairy-Free and Gluten Free!
Beets are packed with essential nutrients. Whether you’re having a beetroot latte or beet hummus-you’re getting all the health benefits. I wasn’t a huge fan of beets growing up. I couldn’t acquire the taste of it and found it to be earthy and bitter. To be honest, it wasn’t until about a year or two where I started to love beets. Here I am today, chasing all things made out of beet!
Ingredients
Method
- Add the beets to the bowl of a large food processor. If using canned beets, drain the beets prior to adding them in food processor.
- Process until small bits remain.
- Add remaining ingredients (except for olive oil and garnishes) to the bowl and process until smooth.
- Add olive oil and continue to process until fully incorporated. Season to taste (I like to add a little extra tahini).
- Transfer your prepared beet hummus to a bowl and serve garnished with a drizzle oil, pine nuts, seasame seeds and fresh chopped parsley, if desired.
- Enjoy!
A creamy roasted red pepper hummus recipe, yummmm! This recipe is made with sweet roasted red bell peppers, tahini, garlic and chickpeas. It’s super simple to make and better than any store-bought hummus.
Mind you, it might not be as pretty as the beetroot pink hummus but its just as delicious and creamy. Vegan, Dairy-Free and…..Gluten-Free as well!
Ingredients
Method
- Preheat oven to a broil. Wash each bell pepper and cut in half.
- Place the bell peppers, cut-side-down on baking sheet and transfer to oven.
- Roast for 15-20 minutes, rotating the pan every 5 minutes (to make sure the peppers are cooked evenly).
- Remove from the oven when the peppers are charred and tender on each side.
- Wrap the peppers in foil carefully (the peppers will be hot). Allow them to steam for 5 minutes.
- Unwrap them from the foil and allow them to cool for 5 minutes.
- Add tahini, olive oil, water, lemon juice, salt, cumin, minced garlic and roasted bell peppers to a food processor or blender. Process until smooth (roughly 1-2 minutes).
- Add the chickpeas and process until smooth and creamy (roughly 3 minutes).
- Season with additional salt/cumin if needed, garnish with a drizzle of olive oil, chopped roasted red pepper, parsley flakes, cayenne pepper and pine nuts if desired.
When hummus meets guacamole. Avocado hummus is literally the best version of hummus! It’s so rich, creamy and delicious. I can’t think of a better combination. A perfect snack to go with any chips, crackers, fresh veggies or well the usual avocado hummus toast.
Again, it might not be as pretty looking as the beetroot hummus, well duh that’s pink; but its just as creamy and delicious. It’s also Vegan, Dairy-Free and Gluten-Free.
Ingredients
Method
- Place all your ingredients in a food processor. Mix until you get a very smooth dip (roughly 4-5 minutes).
- Depending on how smooth you like your hummus, add water but be careful as you don't want it to be thin, rather yet more on the creamier side.
- Add to a bowl and drizzle with olive oil and pine nuts ;if desired.
