Veggie hummus trio features a classic hummus flavor served up with the flavors of beet and balsamic and carrot ginger. Use this flavored hummus recipe for snacks, on sandwiches and so much more. It's a simple recipe that you can make in advance and use throughout the week.
Place all the ingredients for the hummus in the blender and blend until mixture is smooth.
Use a wooden spoon or spatula to scrape down the sides as needed. Add more oil or water if needed to thin it out for the blender.
Add salt and pepper to taste and adjust any of the flavorings, cumin, lemon juice or cayenne to your tastes.
Split the hummus up into three equal portions and set aside.
Ginger Carrot Hummus
Place carrots and ginger in a blender and blend until smooth. Add water or olive oil as needed to puree.
Mix carrot puree into ⅓ of plain hummus mixture and refrigerate.
Balsamic Beet Hummus
Place the beets and balsamic vinegar in blender and add a bit of olive oil or water to help it puree. Blend until smooth. Adding more oil as needed.
Mix beet puree into ⅓ hummus mixture and refrigerate.
Notes
Expert Tips for Making Veggie Hummus:Use a blender to make the smoothest hummus. Unless you have a super duper high powered food processor, I find that the creamiest hummus is prepared using a blender.Don't be afraid to add more lemon juice or cumin to make the hummus to your taste.If you only want to make one of the veggie flavors, simply double up on the amount of the puree and mix it into half of the hummus recipe.If using cooked chickpeas, make sure the chickpeas are cooked until soft. If they are even the slightest bit crunchy, it will be extremely difficult to blend up the hummus until smooth.Store hummus in the refrigerator for up to five days.