Pumpkin, beet & classic hummus. My favourite 3! Always have some hummus in your fridge and you will never be hungry again! And even better if you have beet hummus, pumpkin hummus and the classic hummus, so half of your quick lunch is already set. Add some lettuce leaves and if you have some tofu just throw it in a hot wok for a few minutes until it’s crispy, put it on some toasted bread, or even better, on my Zopf bread (find the Zopf recipe here) and there you go with a super nutritious, quick lunch!
The perfect dip
Those 3 different hummus made with chickpeas, beets & pumpkin are also great as appetizer with veggie sticks like celery, carrots, broccoli, cucumber or different bell peppers. I also used these hummus instead of a salad dressing, as I was too lazy or I just didn’t have time to make some salad sauce. Hence I just chopped some dark leafy greens, lettuce, different veggies and some avocado and added this to the hummus and it was delicious! Another way to enjoy it, is just on top of a bread slice, some dollop of olive oil and a sprinkle of sea salt and even smoked paprika for some smokey flavour and ready to go, perfect for a super speedy dinner on weekdays.Easier than you think…
It seems like triple work, but it’s actually just the other way round. You just make a huuuuge batch of classic hummus and then split it in 3 parts. Add beets to one third and pumpkin to the other third and you already have 3 different types of hummus, all done in more or less 30 minutes (if you have cooked beets & pumpkin, otherwise add 30 minutes for roasting the veggies). I like to add plenty of garlic, lemon juice and always cumin to my hummus. I do also add some smoked paprika to the classic one, it goes really well and blends in with the other flavours. These hummus stay fresh up to one week in your fridge. Should they get a little bit dry, just add some olive oil, so you get the creamy consistency back.
Give it a go and you can experiment with the flavours. Another great flavour for hummus is basil and sundried tomato, I will add this version soon to the blog. Stay tuned!
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
Ingredients
- 700 gr chickpeas cooked
- 2 tbsp tahini sesame paste
- 2 tsp salt
- 3 garlic cloves
- 1.5 lemon juice
- 2 tsp cumin powder
- 1/4 tsp black pepper
- 10 tbsp sesame oil or olive oil
- 10 tbsp water
- 300 gr pumpkin oven-roasted or cooked
- 230 gr beets oven-roasted or cooked
Ingredients
|
|
Instructions
Classic hummus
- Add all ingredients into a food processer, except the pumpkin and the beets. Start with 8 tbsp of oil and water and add more if necessary.
- Blend until you get this typical hummus consistency. Is it too dry, just add a little more oil or water. In case it is too runny, then add some more chickpeas in order to correct it.
- Once you have the classic hummus divide the quantity into 3 equal parts. Leave 1 part in the food processor.
Beet hummus
- Add the beets plus 1/2 tsp of salt to the food processor and blend until smooth. Take the beet hummus out of the food processor.
- Check if the spices are correct and add salt or cumin if needed.
Pumpkin hummus
- Add the other third of the classic hummus to the food processor plus 1/2 tsp salt and add the pumpkin. Blend until smooth.
- Check if the spices are correct and add salt or cumin if needed.
Recipe Notes
Keep the hummus in an air-tight container in the fridge. They will keep fresh during at least a week. If they get dry, just add a bit of oil and you have a nice yummy hummus again.
