Vibrant veggie based hummus dips 3 ways to serve with your favourite crackers, chips and fresh veggies – perfect for any party or get together!
Hummus has to be one of my favourite foods that I reach for time and time again. Whether it’s to dip some crackers or fresh veggies into for a snack, adding a dollop to a nourishing bowl like my Tempeh Buddha Bowl and Rainbow Protein Power Bowl or simply spreading it on a sandwich in place of mayo. It’s such a great staple in my home that I can’t remember the last time I didn’t have it in my fridge.
\I’ll be honest, like most people I tend to buy ready made hummus at the supermarket. The variety of flavours are endless and I tend to gravitate towards certain brands that make excellent hummus with clean ingredients. But on certain occasions I like to bust out my food processor and make my very own hummus – especially more unique ones that you won’t necessarily find at your local grocery store, not to mention its cheaper and tastes way fresher!
Hummus Dip 3 Ways
I’m excited to share with you guys these three beautiful, vibrant and super tasty homemade hummus recipes. I thought it would be fun to switch it up from the usual classic hummus and share some of my new favourite combos. With these three hummus recipes you can create the ultimate show stopping hummus board – just in time for the holiday season! There’s something for everyone: Butternut Squash Hummus for the sweet and savoury lover, Roasted Beet Hummus with Rosemary and Goat Cheese, for the earthy and tangy lover and Bean-Free Purple Sweet Potato Hummus for those who would rather skip the beans. Of course, you don’t need to make all three of these recipes at once, but I encourage you to have fun with it and add your own twist.
Butternut Squash Hummus
This one has fall vibes written all over it. It’s thick and creamy and I love the burst of sweetness and juiciness from the pomegranate seeds. If you want to simplify your life, I recommend you buy the pre-cut butternut squash, then it’s a matter of popping them in the oven to roast and you’re on your way! You can also swap the butternut squash for pumpkin or any squash really. Serve it with toasted pita chips, crackers and fresh veggies.
Roasted Beet Hummus with Rosemary and Goat Cheese
Out of the three, I have to confess that this one is my favourite, not just because it’s so tasty, but because it’s soooo pretty and pink. I switched the base up by using white kidney beans (also known as cannellini beans), instead of the traditional chickpeas, as it adds a really creamy buttery texture. I also love the tanginess from the goat cheese, which works really well with the earthiness of the roasted beets and the peppery fragrant rosemary. Not only is this an amazing dip, but it also makes a great spread on crostini, topped with more crumbled goat cheese and sprinkled with pine nuts or chopped walnuts.
Bean-Free Purple Sweet Potato Hummus
Another non-traditional hummus, I wanted to create a bean-free option for those who don’t like beans, or don’t tolerate them well. Enter the gorgeous purple sweet potato! Now you can substitute regular sweet potatoes or yams, but let’s face it, it won’t be as pretty – I think it’s one of the most beautiful vegetable that mother nature has gifted us. They are denser and drier than regular sweet potatoes, so you’ll have to amp up the liquid in the food processor to help it along. Topped with sesame seeds and fresh parsley, everyone will be oohing and aahing over this lovely lavender coloured dip.
Let me know in the comments below which hummus recipe you’re most excited to try! As for me, I’m partial to the Beet Hummus, as it brings back memories of the time I spent in Australia, where I first discovered it so happy to see it’s everywhere now.
If you recreate this recipe please share a photo on social media and TAG me @urhealthnut and #healthnuteats so I can easily find them and like them!
Recipe
Roasted Beet Hummus with Rosemary and Goat Cheese
Ingredients:
Ingredients
- 2 cups peeled and cubed beets (about 2 large beets)
- ¼ cup tahini
- Juice of 1 lemon
- 2 garlic cloves chopped
- 1 ½ cups cooked or 1 can 15 oz/398ml white kidney beans, drained and rinsed
- 2 ½ tablespoons extra virgin olive oil
- 2 tablespoons water
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 to 3 tablespoons goat cheese
- 1 teaspoon chopped fresh rosemary
- Garnish: extra virgin olive oil crumbled goat cheese, pine nuts or chopped walnuts
Instructions:
Instructions
- Preheat the oven to 400℉ and line a baking sheet with parchment paper or silicone baking mat.
- Spread the beets on the baking sheet and drizzle with ½ tablespoon olive oil and sprinkle with salt and pepper. Bake for 45-50 minutes or until fork tender, flipping once about halfway through.
- In a food processor add the tahini, lemon juice and garlic and process for 1 minute.
- Add the white kidney beans, beets, remaining olive oil, water, salt and pepper and process for 2 to 3 minutes until smooth. Add the rosemary and goat cheese and process for another minute until well combined.
- Transfer to a serving bowl and drizzle with olive oil and top with crumbled goat cheese and pine nuts or walnuts.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
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Hi where is the recipe for the butternut squash hummus ? only the beet hummus appears thank you
Hi I loved your recipes. I just would like to know for how many days can I keep it in the refrigerator?