Pumpkin, beet & classic Hummus (vegan, gf)
Give the classic hummus a twist with some different flavours and colors. This is one recipe for 3 different hummus: Classic, beet and pumpkin hummus. All are super delicious, vegan, healthy and so easy to make and lovely for the eye as well.
Servings Prep Time
10people 30minutes
Cook Time
30minutes
Servings Prep Time
10people 30minutes
Cook Time
30minutes
Ingredients
Instructions
Classic hummus
  1. 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.
  2. 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.
  3. Once you have the classic hummus divide the quantity into 3 equal parts. Leave 1 part in the food processor.
Beet hummus
  1. 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.
  2. Check if the spices are correct and add salt or cumin if needed.
Pumpkin hummus
  1. Add the other third of the classic hummus to the food processor plus 1/2 tsp salt and add the pumpkin. Blend until smooth.
  2. 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.