Vegan Hummus Trio (Classic, Beet, and Avocado)
A vibrant, flavor-packed vegan hummus trio featuring traditional, beet-infused, and avocado-loaded versions—served cold and perfect for dipping, spreading, or devouring straight.
Ingredients
Classic Hummus:
- 1 can chickpeas 15 oz, drained
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 garlic clove
- 1/2 tsp cumin
- 1/4 tsp salt
- 2 tbsp olive oil
- 2 –4 tbsp water
Beet Hummus:
- Classic hummus base
- 1/2 medium roasted beet
- Extra 1 tbsp lemon juice
Avocado Hummus:
- Classic hummus base
- 1 ripe avocado
- 1 tbsp lime juice
- Pinch of chili flakes optional but encouraged
Instructions
- In a food processor, blend chickpeas, tahini, lemon juice, garlic, cumin, salt, and olive oil until creamy.
- Add water a spoonful at a time until smooth and dreamy.
- Scoop out one-third of the base for the “classic” version.
- For beet hummus: add roasted beet and an extra hit of lemon to one-third of the base, then blend again.
- For avocado hummus: add avocado and lime juice to the last third, blend until green and gorgeous.
- Optional: top each with olive oil drizzle, sesame seeds, or your crushing sense of culinary superiority.
- Serve with pita, crackers, veggies, or a spoon if you’ve given up on appearances.
Notes
Nutritional Values (Per Serving – 1/6 of total batch)
- Calories: 140
- Total Fat: 8g
- Saturated Fat: 1.2g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Folate: 18%
- Vitamin C: 12%
- Iron: 10%
- Magnesium: 9%
- Potassium: 11%
Additional Notes/Tips to Enhance Flavor
- Toast the garlic beforehand for a sweeter, mellow bite.
- Add smoked paprika on top for drama and depth.
- Want extra smooth hummus? Peel the chickpeas. Yes, seriously.
- Store leftovers in airtight containers. If there are leftovers.
- Play with herbs like cilantro or parsley if you’re wild like that.