Hummus is a staple for most if not all vegetarians since it is packed with protein, fiber and so many other nutrients. It’s also very versatile where you can create a variety of mash-ups using ingredients that you have on hand. You can make a nice spread for a party or even a nice snack for two while watching a movie with your sweetheart!
Here I created three versions that I thought looked pretty together and would be good for the holidays, especially since I am hosting both Thanksgiving and Christmas. How did I get roped into agreeing to that? Well, my sister can be pretty convincing plus she hosted both last year, I guess somewhere along the way I agreed to do it this year, which is fine since I LOVE to entertain.
Well let’s get to it! First up, my classic Pinch me good Hummus!
Pinch me good Hummus!!!
When making these three varieties of hummus, you want to start with a double batch of my classic version and then you just have to add additional flavor with added on ingredients to get more variety. So easy right?
First, the most important step: Rinse and drain the chickpeas and then place them between two paper towels to remove the skins. This will give you a very silky and smooth texture to your hummus.
Next all you have to do it place all of the ingredients (chickpeas, garlic, tahini, lemon juice, olive oil and salt) into the food processor and pulse until it comes together as a silky and creamy mixture. So amazing and so easy! Why would you ever buy the store bought version when you can make it yourself in minutes?
Yum!!! Now just added some roasted red peppers for your next variety.
Roasted Red Pepper Hummus!
I used store bought roasted red peppers but you can certainly make your own if you have the time. Just add them to your already made classic hummus or another batch of classic hummus ingredients in the food processor, blend and you are on your way!
I topped it with more chopped peppers and some hulled hemp seeds for texture. So pretty!
Next, onto the amazing Beet Hummus!
Amazing Beet Hummus!
Beets are so delicious and so good for you! They contain immune boosting nutrients like Vitamin C. They also have fiber and are good for fighting off disease and inflammation. How great is that!
All you have to do is peel one beet, place it inside some foil with olive oil, salt and pepper and roast it in the oven at 425 degrees for 25-30 minutes and poof it’s done. Let it cool and then chop it up add it to already made classic hummus, blended in the food processor and it’s all set!
I topped it with some crumbles goat cheese and chopped walnuts for of course more added texture. Isn’t it gorgeous?And there you have it. Hummus 3 Ways! A great spread for any party. Trust me, if you put this out for a party it will be the first thing to go! Paired with some great crisp and fruity white wine or full-bodied red variety and your guests will be blown away!
Just add some nicely cut veggies, pretzels and seasoned crackers and your appetizer is done.
- 2 15oz cans chickpeas drained and rinsed with skins removed
- 4 cloves of garlic chopped
- 4 tablespoons tahini paste
- The juice of 4 lemons
- 3-4 tablespoons of olive oil
- Water to use if needed to thin out hummus
- Salt and pepper to taste
- 1 tablespoon shopped basil (for garnish)
- 1/3 of double batch of classic hummus
- 2-3 jarred, roasted red peppers
- 1 tablespoon chopped roasted red pepper (for garnish)
- 1 tablespoon hulled hemp seeds (for garnish)
- 1/3 of double batch of classic hummus
- 1 small roasted beet
- 1 tablespoon crumbled goat cheese (for garnish)
- 1 tablespoon chopped walnuts (for garnish)
- Place chickpeas, garlic, tahini, 2 tablespoons olive oil, lemon juice, salt and pepper into a food processor and pulse while drizzling in more olive oil and water if needed to get it to a smooth consistency. Then your double batch is done.
- Separate the classic hummus into thirds.
- Take 2-3 jared roasted red peppers and add them to a food processor along with 1/3 of the classic hummus and pulse until fully combined.
- Chop up the roasted, cooked beet (see method for roasting in notes section) and add it to a food processor along with 1/3 of the classic hummus and pulse until fully combined into a beautiful magenta color and the most amazing tasting hummus (clearly my favorite!).
- To roast the beet: Preheat oven to 425 degrees. Place the peeled beet in foil, drizzle with olive oil, salt and pepper. Fold the foil over to make a nice roasting package and place on a baking sheet in the preheated oven for 25-30 minutes, until a knife can easily be inserted. Remove and let cool.