Homemade hummus three different ways: Guacamole, Beet, and Curry hummus made with fresh, wholesome ingredients. The perfect snack or appetizer for a party! Gluten and dairy free, as well as vegan friendly.

Up until recently, I wasn’t a big fan of hummus. It’s probably because the only hummus I had ever tasted came in a plastic container from the produce section of the grocery store, with very intense flavors going on! A little too much tahini and garlic, and not enough lemon and spices for my taste. One of reasons I like to prepare my own food is so I can adjust the individual flavors, adding less of this ingredient and more of that based upon my own preferences. 

Plus there are just so many extra flavors you can add, which is exactly what I did here. I took the basic hummus ingredients, chickpeas, tahini, garlic, and lemon, and added other ingredients, like:

Beets! I actually do not usually care for beets, due to the earthy (i.e. dirt) flavor, but I’ve been seeing several variations of beet hummus on Pinterest and Instagram and the colors were so amazingly vibrant that I had to try it for myself! I only used 1/2 of a roasted beet in this hummus, which still incorporates that gorgeous pink color while keeping the distinctive beet flavor to a minimum. If you’re a beet lover, feel free to add more. The nice thing about making your own food, is that you can tweak the flavors to suit your own taste. We served this hummus with fresh veggies for dipping, but crackers or pita chips would also work well.

To the next batch I added coconut milk and curry powder to make a curried hummus. It was so delicious, especially with the warm, toasted naan we served alongside of it. If you’re gluten-free, you can use sliced veggies or tortilla chips for dipping. The curry flavor was present in this hummus, but not overpowering so it’s another one of those ingredients you can adjust to your liking. I added just a bit of sriracha for spice so feel free to add more if you like it spicy! 

The last batch was like a combo of hummus and guacamole. It had fresh avocado, cilantro, and onion added to the base hummus ingredients. It was delicious like guacamole, but more substantial and creamy with the chickpeas added. We served it with blue corn tortilla chips. 

All of these hummus flavors turned out so well and their flavors were each distinct, so it’s hard to choose a favorite! We served them with chips, bread, and veggies for dipping, but think outside the dip for a moment—hummus would be great in sandwiches, wraps, as a pizza sauce, in deviled eggs…so many possibilities! Do you have another way you like to use hummus? Let me know in the comments below!  

Hummus—3 different ways

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• Author: Joscelyn Abreu

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Description

Homemade hummus 3 ways: Guacamole, Beet, and Curry hummus made with fresh, wholesome ingredients. The perfect snack or appetizer for a party! Gluten and dairy free, as well as vegan friendly.

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Ingredients

Scale 1x2x3x

BEET HUMMUS:

• 1 3/4 cup cooked chickpeas OR a 15 oz. can of chickpeas, drained and rinsed
• 1 small beet or 1/2 medium beet, roasted and peeled (about 1/2 cup chopped)
• 2 small or 1 large clove garlic, peeled (start with half if you don’t like a strong garlic flavor)
• juice of 1 small lemon
• zest of 1/2 small lemon
• 2 tablespoons olive oil
• 2 tablespoons tahini
• salt, to taste
• pinch of pepper
• splash of water, if needed to blend
• fresh vegetables for serving (such as sliced cucumber, carrots, bell pepper, cauliflower florets)

CURRY HUMMUS:

• 1 3/4 cup cooked chickpeas OR a 15 oz. can of chickpeas, drained and rinsed
• 1/4 cup canned coconut milk
• 2 tablespoons tahini
• 2 small or 1 large clove garlic, peeled (start with half if you don’t like a strong garlic flavor)
• juice of 1 small lemon
• 2 teaspoons curry powder
• 1–2 teaspoonss sriracha, for heat (to taste)
• 1/2 teaspoon garam masala
• pinch of salt and pepper, to taste
• olive oil for drizzling on top, optional
• paprika for sprinting on top, optional
• toasted naan for serving, optional (or gluten-free alternative, like tortilla chips or sliced vegetables)

GUACAMOLE HUMMUS:

• 1 3/4 cup cooked chickpeas OR a 15 oz. can of chickpeas, drained and rinsed
• 1 large or 2 small ripe avocados, peeled and pitted
• 1/3 cup fresh cilantro leaves
• 2 small or 1 large clove garlic, peeled (start with half if you don’t like a strong garlic flavor)
• juice of 1 small lemon
• zest of 1/2 small lemon
• 2 tablespoons finely chopped onion
• 2 tablespoons olive oil
• generous pinch of salt
• pinch of pepper
• olive oil for drizzling, optional
• tortilla chips for serving, optional

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Instructions

To Roast Beet:

1. Preheat oven to 400ºF. Trim beet stalks and wash beet thoroughly. Wrap damp beet in foil and place onto a baking sheet or pan. Roast beet for 30-50 minutes, depending on the size, until a fork or knife can easily pierce through the middle of the beet. Remove from oven and let cool before peeling. Set aside the peeled beet until ready to use. Can be made the day before and stored in an airtight container in the fridge until needed.

To Make Beet Hummus:

1. Into the bowl of a food processor, combine chickpeas, peeled roasted beet, garlic, lemon juice and zest, olive oil, tahini, a pinch of salt and pepper. Blend until smooth and adjust seasonings to taste. If needed, add a splash of water for better blending. Place into a serving dish and top with extra lemon zest or a drizzle of olive oil. Store leftovers in an airtight container in the fridge for 2-3 days.

To Make Curried Hummus:

1. Into the bowl of a food processor, combine chickpeas, coconut milk, tahini, garlic, lemon juice, curry powder, 1 teaspoon sriracha, (add more to taste) garam masala, and a pinch of salt and pepper. Blend until smooth and adjust seasonings to taste. If needed, add more coconut milk for better blending. Place into a serving dish and top a drizzle of olive oil and a sprinkle of paprika. Store leftovers in an airtight container in the fridge for 2-3 days.

To Make Guacamole Hummus:

1. Into the bowl of a food processor, combine chickpeas, avocado, cilantro, garlic, lemon juice and zest, chopped onion, olive oil, a pinch of salt and pepper. Blend until smooth and adjust seasonings to taste. If needed, add a splash of water for better blending. Place into a serving dish and drizzle with olive oil. Store leftovers in an airtight container in the fridge for 2-3 days.

• Category: appetizer

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