My favorite classic hummus recipe combined with carrots and beets to create a trio of flavors and colors. Pair it with chips, crackers or mini biscuits for a snack or use it as a spread on toast or sandwiches! The possibilities are endless.
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.