Hummus—3 different ways
 
 
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.
Author:
Recipe type: appetizer
Ingredients
BEET HUMMUS:
  • 1¾ cup cooked chickpeas OR a 15 oz. can of chickpeas, drained and rinsed
  • 1 small beet or ½ medium beet, roasted and peeled (about ½ 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 ½ 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:
  • 1¾ cup cooked chickpeas OR a 15 oz. can of chickpeas, drained and rinsed
  • ¼ 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)
  • ½ 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:
  • 1¾ cup cooked chickpeas OR a 15 oz. can of chickpeas, drained and rinsed
  • 1 large or 2 small ripe avocados, peeled and pitted
  • ⅓ 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 ½ 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
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.
Recipe by Wife Mama Foodie at https://www.wifemamafoodie.com/hummus-three-different-ways/