#veganhummus

With this Easy Oven Roasted Vegan Beet Hummus, you can change up the usual hummus and make it more colorful and healthy. The earthy sweetness of roasted beets goes well with the creamy texture of chickpeas to make a dip that tastes great and looks great too. Great for snacks, parties, or as a colorful addition to any meal!

Ingredients: 2 medium beets, peeled and diced. 1 can 15 oz chickpeas, drained and rinsed. 3 tablespoons tahini. 2 cloves garlic, minced. 3 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons water optional, for desired consistency. Fresh parsley, chopped for garnish.

Instructions: Preheat oven to 400F 200C. Toss diced beets with a drizzle of olive oil and spread them out on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the beets are tender. In a food processor, combine roasted beets, chickpeas, tahini, minced garlic, lemon juice, olive oil, cumin, salt, and pepper. Blend until smooth, scraping down the sides as needed. If the hummus is too thick, add water, 1 tablespoon at a time, until desired consistency is reached. Transfer the hummus to a serving bowl, drizzle with a bit of olive oil, and sprinkle with chopped parsley. Serve with pita bread, crackers, or fresh vegetables.

Prep Time: 15 minutes

Cook Time: 25 minutes

This vegan hummus is perfect for dipping vegetables or adding smoky flavor to sandwiches.

This zucchini hummus is a healthy and tasty change from regular hummus. It's smooth and tasty, and you can dip raw vegetables in it or spread it on crackers. It's also raw and vegan, which means it's full of nutrients and enzymes.

Ingredients: 2 medium zucchinis, peeled and chopped. 1/4 cup tahini. 2 cloves garlic, minced. 3 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. Optional: drizzle of olive oil and sprinkle of paprika for garnish.

Instructions: Put the garlic, tahini, olive oil, cumin, salt, and pepper in a food processor and blend them all together. To make it smooth and creamy, scrape down the sides of the bowl as needed. Check the seasoning and make changes if needed. Move to a bowl for serving. Possible: Pour olive oil over the top and add paprika for decoration. You can serve this with crackers or raw vegetable sticks.

Prep Time: 10 minutes

Cook Time: 0 minutes

This is a really simple, quick, and delicious recipe for homemade hummus. Serve it as a spread on sandwiches or as a dip for veggies and pita bread. Check out the tutorial video to see how easy it is to make!

Ingredients: 1 can 15 ounces of chickpeas, drained and rinsed. 1/4 cup fresh lemon juice about 1 large lemon. 1/4 cup well-stirred tahini. 1 small garlic clove, minced. 2 tablespoons extra-virgin olive oil, plus more for serving. 1/2 teaspoon ground cumin. Salt, to taste. 2 to 3 tablespoons water. 1/2 teaspoon paprika, for garnish. Fresh parsley, chopped, for garnish.

Instructions: Put chickpeas, lemon juice, tahini, garlic that has been minced, olive oil, ground cumin, and a pinch of salt in a food processor. Blend or process the food until it's creamy and smooth. If it's too thick, add two to three tablespoons of water until it's the right consistency. If you want to change the flavors of the hummus, you can add more salt or lemon juice. Place the hummus in a bowl for serving. Drizzle with extra-virgin olive oil. Top with paprika and chopped fresh parsley. You can eat it as a dip for your favorite snacks or with pita bread and vegetables. Have fun making your own hummus so quickly and easily!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Roasted Vegetable Hummus is a flavorful and nutritious dip that's perfect for snacking or entertaining. Roasting the vegetables enhances their natural sweetness and adds depth of flavor to the creamy hummus. Serve it as a healthy appetizer or snack option for parties, or enjoy it as a spread on sandwiches and wraps. This recipe is vegan, gluten-free, and keto-friendly, making it suitable for a variety of dietary preferences.

Ingredients: 1 small eggplant, diced. 1 small zucchini, diced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1/2 red onion, diced. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. 1 15 oz can chickpeas, drained and rinsed. 2 tbsp tahini. 2 tbsp lemon juice. 2 tbsp water. 1/2 tsp ground cumin. 1/4 tsp paprika. 1/4 tsp cayenne pepper optional. 2 tbsp chopped fresh parsley for garnish.

Instructions: Preheat the oven to 400F 200C. In a large mixing bowl, combine the diced eggplant, zucchini, bell peppers, red onion, minced garlic, olive oil, salt, and pepper. Toss until the vegetables are evenly coated with the oil and seasoning. Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time. In a food processor, combine the roasted vegetables, chickpeas, tahini, lemon juice, water, ground cumin, paprika, and cayenne pepper if using. Blend until smooth and creamy, scraping down the sides of the bowl as needed. Taste the hummus and adjust the seasoning if necessary. Transfer the hummus to a serving bowl and garnish with chopped fresh parsley. Serve the roasted vegetable hummus with keto-friendly crackers, sliced vegetables, or as a spread for sandwiches and wraps. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes