How To Make Hummus Out Of Fresh Veggies

I recently made a roasted carrot hummus dip and shared it with friends. This was their reaction:

“Whoa, that is really good! I want to make that!” 

It was an unexpected hit!  

So I thought I’d share the technique with you here, too!

Because, you can make different kinds of hummus that are loaded with veggies themselves!

It's a game changer.  No more store bought hummus.

You can dip garden fresh veggies into a homemade veggie-based dip to help you and your family (think kids!) eat more veggies!

Plus, just make extra and freeze the rest for later. Yay!

 

A cucumber slice dipped into homemade Beet Hummus!  Gorgeous!

 

How to make hummus out of fresh veggies

The basic formula is an easy one where roasted veggies typically take the place of the traditional chickpeas, though not in all cases.

Veggies (with or without chickpeas) + Tahini + Olive Oil + Lemon Juice + Salt/other spices

  • Step 1: Roast your veggie of choice
  • Step 2: Add it and other ingredients to the food processor
  • Step 3: Pulse until smooth
  • Step 4: Check seasonings and other ingredients until they reach your liking

 

How to use your hummus

What, besides just dipping your finger into it and licking it off, because it is that good?!

Just kidding, what to dip into your hummus?

#1: Veggies!

  • Carrot sticks
  • Celery sticks
  • Radish sticks
  • Cucumber slices
  • Pepper slices
  • Broccoli florets
  • Cauliflower florets

#2: Other dipping options:

  • Pita bread wedges
  • Bread sticks
  • Tortilla chips
  • Pretzels
  • Crackers

#3: Use as a spread on:

  • a sandwich or burger in place of mayonnaise! Yum!
  • in a pita sandwich
  • on toast as a snack

 

How to store your hummus

Store your hummus in a tightly lidded container in the fridge for up to 1 week.

Or put in same container and freeze up to 3-6 months.

 

Great recipe examples of veggie hummus options from our treasure trove of online recipes

These are all family favorites!

  • Carrot Hummus (find that in our list of favorite carrot recipes here)
  • Eggplant Spread (aka Baba Ganouj) (find that in our list of favorite eggplant recipes here)
  • Roasted Parsnip Hummus (find that in our list of favorite parsnips recipes here)
  • Beet Hummus, from photo above (find that in our list of favorite beet recipes here)
  • Garlic Scape Hummus (find that in our list of favorite garlic scape recipes here)
  • Including this new one: Roasted Red Pepper Hummus, recipe found below:  

 

Roasted Red Pepper Hummus

  • 2-3 large sweet red peppers (bell or Italian frying)
  • 1 (15 oz) can of chickpeas or 1.5 cups cooked chickpeas
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1 garlic clove, minced (or more if you like!)
  • 2 TBLS olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika (smoked paprika if you have it is especially good)
  • cayenne to taste (optional)
  • salt to taste

Step #1  Roast your peppers

Turn on the broiler.  Core your peppers and cut into flat pieces.  Lay on baking sheet skin side up and broil until skins are blackened, approximately 5-10 minutes.  Place in plastic bag and seal for 10-15 minutes.  Peel off skins.  Chop and set aside.

Step #2  Make your hummus

  1. In your food processor combine lemon juice and tahini.  Process until smooth, scraping down sides as needed. 
  2. Then add garlic, olive oil, cumin, paprika, optional cayenne, and salt.  Process until smooth, scraping down sides as needed. 
  3. Next add half of the chickpeas.  Process until smooth, scraping down sides as needed.  Add the other half of the chickpeas.  Process until smooth, scraping down sides as needed.   
  4. Add roasted red peppers.  Process until smooth, scraping down sides as needed. 
  5. Check the consistency and add one tablespoon of water at a time until it is smooth and creamy and not too thick.

Step #3  Enjoy!  :)

 

What is your favorite kind of hummus? 

Please reply and share with me if you've got something I don't have listed here!  I LOVE hearing from you!

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