3 Hummus Recipes Healthy and Easy

Categories
HealthyVegan
  • Post Author
    By Ruth Georgiev
  • Post Date
    Sat Jan 23 2021

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  • Post Tags
    #healthy#vegan
Serving Persons

4

Servings

Preparation Time

10 min.

Preparation Time

Preparation Time

5 min.

Cooking Time

Cuisine:GreekMiddle East

How to do it?Professional Chef Female

3 Hummus Recipes – Healthy & Easy

These 3 Hummus Recipes are so simple to prepare and come together in 15 minutes or less – with just a few ingredients. It’s a powerhouse meal packed with flavor, protein, and colorful veggies. They are perfect for meal prep, healthy lunches, and easy dinners. Made with tahini, this healthy home-made hummus is perfect for dipping and can be used in sandwiches, salads, and burgers. I like eating them with carrot or celery sticks as a snack.

You can also help your guests to fall in love with delicious plant-based food and try new snacks! The hummus recipe does not only taste great but it is also high in protein and fiber. What’s more, it is very easy to make at home. You should try 3 hummus recipes!

HOMEMADE HUMMUS INGREDIENTS

Let’s kick things off with a quick overview of what exactly you’ll need to make perfect hummus at home.

  • Chickpeas. The most important ingredient! We just use regular organic old canned chickpeas.
  • Tahini. The second most important ingredient. Look for super creamy tahini, click here.
  • Lemon. Freshly squeezed lemon juice is essential. Don’t use the stuff that comes in a bottle. Fresh lemon is much better!
  • Garlic. Most people prefer to use fresh garlic, but we prefer to roast ours before adding to hummus.
  • Olive Oil. Opt for a higher quality olive oil in this dip – it really adds a lot of flavors!
  • Salt. Salt is SO important in hummus. You’ll need more than you think, so don’t be afraid to tweak the recipe to your tastes.
  • Cumin. It’s an optional ingredient, but we love the flavor it adds. Feel free to omit if preferred.

AVOCADO HUMMUS

This avocado hummus recipe uses the same main ingredients that make up traditional hummus-like tahini, lemon juice, and garlic. The avocado just adds extra flavor and smoothness. Just toss these ingredients in the food processor and whir away! The result is this vibrant green hummus dip, serve with a side of veggies, pita chips, or a spread for toasts and sandwiches. I think that it tastes even better than the traditional one.

INSTRUCTION :

  • To a food processor, you just add 360 grams of cooked chickpeas, 1 large avocado, cut them in half, and run the knife or spoon between the flesh and the skin of the avocado and put it right into the food processor
  • Then add 75grams of cooked green peas, 2cloves of garlic,1 lemon juice, a little bit of fresh parsley, 1 tsp of cumin, 1/2 tsp of salt, 2 tablespoons of extra virgin olive oil, 1/2 tsp of black pepper, 1,5 tablespoons of tahini.
  • Then blend the mixture on high for about 2 minutes then add 3 ice cubes while the food processor is running and blend till you get the consistency that you want.

How to enjoy Avocado Hummus :

This avocado is one of my favorite hummus recipes, you can enjoy it with crackers, carrots, or celery sticks. Add this avocado hummus to your plate, then add some garnishes to it like some fresh pomegranate seeds, chia seeds, and sesame seeds. I love this green color from the avocado and peas.

You can enjoy it with tortilla, first, we are going to scoop some avocado hummus into our tortilla and then you just spread it around, here’s your protein base. Then add some spinach, some falafels, and some cucumbers and we sprinkled on a little bit of chili powder. This is healthy, a full pack of vitamins and protein and so yummy.

BEETROOT HUMMUS

I love the bright color of this slightly sweet beet hummus, making it an addictive appetizer or snack! It’s slightly sweet, but what really excites me is the color. It’s so bright and vibrant – exactly what I feel like eating in the middle of winter when the days are bleak and grey. Ok, that’s an exaggeration because it’s actually super sunny here today. But if it’s grey where you are – try out this beet hummus recipe. Plus, the added health benefits from beets are amazing including calcium, iron, fiber, potassium, and more.

Beetroot: You can buy pre-steamed beetroot at the supermarket or roast it in the oven for around 40 minutes at about 200C.

You can even make a batch of beets ahead of time and just have them on hand for super-quick preparation. This creamy roasted beet hummus is the prettiest and most vibrant hummus variety I’ve ever made! And I love the subtle sweetness that beets add to an otherwise familiar recipe. This dip is a wonderful party option because you can make it in advance and it’s vegan and gluten-free. Plus, its colorful appearance makes it a conversation starter.

INSTRUCTION :

  • To cook your own beetroots, you could bake or boil them and cut them into small pieces then add them to your food processor. And blend till smooth.
  • To a food processor add 360 grams of chickpeas, two cloves of garlic, the juice from one lemon, 2 tablespoons of tahini, usually, I get it from either an Asian store or local supermarket. Or you can always make tahini yourself at home as well, it’s really easy to do.
  • And you can add 2 tablespoons of olive oil, 1/2 tsp of salt, 1/2 tsp of cumin, 1 tsp of paprika powder, then 1/2 tsp of black pepper.
  • Then blend the mixture on high for about 2 minutes then add 3 ice cubes while the food processor is running.
  • So adding the ice cubes helps it to become more creamy consistency, stopping to scrape down the sides as needed, and this time you can check what consistency you like, some people like their hummus a bit more chunky, I personally like it when it’s a bit more smooth so I add 1 tbsp water to get the consistency that I want.

How to enjoy Beetroot Hummus :

I love the natural color of the beetroot, it makes it so beautiful and looks delicious. And to the plate this one creamy beetroot hummus, I just sprinkled on sesame seeds, parsley, chia seeds, and some extra virgin olive oil for garnish. And that’s all, the creamy beetroot hummus is ready to serve. My favorite way to enjoy this hummus is to just spread it generously onto some toasted gluten-free bread top it with spinach, cucumber slices, and some chia seeds. It’s super healthy and delicious, Love it!

Golden Turmeric Hummus

Easy Golden Turmeric Hummus is a quick and easy hummus recipe with the full pack of protein-rich chickpeas and sesame seeds and anti-inflammatory turmeric. It is naturally vegan and gluten free. If you can get fresh Turmeric use that instead of Turmeric Powder. This Golden Turmeric Hummus is so delicious and creamy, and flavored with vegetable bouillon, garlic, and turmeric! Trust me, you’re going to love it! This Golden Turmeric Hummus Recipe is just another one of our favorite ways to eat hummus!

INSTRUCTION :

  • To a food processor, add 330 grams of cooked chickpeas, 2 cloves of garlic, 2 tablespoons of tahini, 1 tbsp extra virgin olive oil, 1 tsp of ground turmeric,quarter tsp of curry powder, 1 lemon juice, 1/4 tsp of salt, a pinch of black pepper, 1/2 tsp of vegetable bouillon cube then blend it for about 2 minutes.
  • Then, add 3 ice cubes while the food processor is running and 1tbsp of water.
  • Then sprinkle on some chilli flakes and parsley.I love to enjoy this with celery sticks and carrots. Delicious!

So, there you go 3 different hummus recipes that you can make at home!

If you try this hummus recipe, let us know by leaving a comment, rating it, or tagging a photo @ruthgeorgiev on Instagram! I would love to see what you come up with. Cheers, friends!

Products i use or have tried

IngredientsRecipe Ingredients

Beetroot Hummus

large beetroot, cooked and peeled

1piece

cooked chickpeas

360g

ice cubes

3pieces

water

1tbs

lemon, juiced

1piece

tahini, sesame seed paste

2tbs

olive oil

2tbs

cloves garlic

2pieces

salt

1/2tsp

cumin

1/2 tsp

black pepper

1/2tsp

paprika powder

1tsp

Avocado Hummus

cooked chickpeas

360g

avocado

1piece

green peas

75g

cloves garlic

2pieces

fresh peterseli

1/4cup

cumin

1tsp

lemon juice

1piece

salt

1/2tsp

black pepper

1/2tsp

extra virgin olive oil

2tbs

ice cubes

3pieces

tahini

1tbs

Turmeric Hummus

cooked chickpeas

330g

lemon, juiced

1piece

cloves garlic

2pieces

tahini

2tbs

ice cubes

3pieces

water

1tbs

extra virgin olive oil

1tbs

ground turmeric

1tsp

curry powder

1/4tsp

salt

1/4tsp

vegetable buillon cube

1/2tsp

A pinch of black pepper

TipsRecipe tips

Tip #1
Use high speed food processor or blender to get creamy texture.
Note: Leftover hummus will keep in the fridge a week.

3 Hummus Recipes – Healthy & Easy

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