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!Print