I eat hummus a lot! I use it as a snack, a quick breakfast spread for toast and even to make sandwiches for lunch! It’s super easy to make up a batch on Sunday and use it throughout the week in various ways. Now with this recipe for easy vegetable hummus trio you can create even more flavors and variety in your hummus options.
Vegetable hummus flavors
The possibilities are truly endless. I started with adding some vegetables that would really impact the look (color) of the hummus by selecting carrots and beets. Second, after choosing these colorful veggies, I looked for ingredients to help boost the flavor of the hummus veggie combination too.
Carrot and ginger
Carrots have a natural sweetness about them that works really well with ginger for a great flavor combination. Simply boil a few carrots and chop up some ginger and voila!! You have a new creation. Super simple but the ginger adds some great flavor to the hummus.
Balsamic and beet
This combination may be my favorite. Not only do the beets turn the hummus into a brilliant color of pink but the balsamic adds such a great flavor to this hummus combination. Balsamic is naturally on the sweet side and pairs great with the sweetness of roasted beets.
Eating this easy vegetable hummus trio
This easy vegetable hummus recipe is perfect for…
- on the go
- meal prep
The different ways to use hummus
The most common way to eat hummus is with pita chips or veggies, but there are actually a other great ways you can use it to create an entree or a side dish for a meal.
For breakfast or lunch, I will often use it as a base for a toast along with some interesting toppings.
Here are just a few ways I’ve used this recipe for a quick toast to eat in the morning or as a snack.
Bread+carrot ginger hummus+sprouts
Bread+beet & balsamic hummus+sliced radish
Bread+classic hummus+tomato+fresh basil
The possibilities are pretty endless but some other veggie and topping combinations to consider trying out include:
- Cucumber + dill
- Spinach + tomato + everything bagel seasoning
- Sliced egg + sesame seeds
- Avocado + pico de gallo
Use the hummus as a dressing base
Take your favorite flavor of hummus, add a bit of lemon juice, water and oil to thin it out a bit and drizzle it over your favorite bowl or salad. This protein boosted dressing is perfect for any salad or bowl, but it works especially well with this Vegan Mediterranean Bulgur Bowl.
Easy Vegetable Hummus Trio
- 2 cups chickpeas cooked or canned with liquid reserved
- 1/2 cup tahini
- 1/4 cup extra virgin olive oil
- 1 tbsp cumin
- 1/4 tsp cayenne pepper optional
- 2 cloves garlic minced
- 1 ea lemon juiced
- Salt to taste
Carrot Ginger Puree
- ½ cup carrot diced
- ½ inch piece fresh ginger minced
Balsamic Beet Hummus
- ½ cup roasted beets cubed
- 1 tsp balsamic vinegar
- Olive oil as needed
- Place all the ingredients for the hummus into a blender or food processor and blend until mixture is smooth.
- Adjust flavoring as desired and add additional liquid (warm water or liquid from cooked/canned chickpeas) as needed to get to your desired consistency.
Ginger Carrot Hummus
- Cook carrots in boiling water for about 20 minutes or until tender. When ready, drain carrots reserving the cooking liquid. Place carrots and ginger in a blender and add a bit of the reserved water. Blend until smooth. Adding liquid or olive oil as needed to puree.
- Mix carrot puree into 1/3 of plain hummus mixture and refrigerate.
Balsamic Beet Hummus
- Place the beets and balsamic vinegar in blender and add a bit of olive oil to help it puree. Blend until smooth. Adding more oil as needed.
- Mix beet puree into 1/3 hummus mixture and refrigerate.
Did you make this recipe? Tell me about your experience cooking and eating easy vegetable hummus!! How did you eat it? On toast? As a dressing?
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