Hummus Three Ways

This amazing hummus recipe comes from thehappypear.ie  The sweet beet seems to be everyone’s favorite when it gets whipped up at our house! Dave and Steve from the Happy Pear have been building their plant based brand for 14 years. Based in Ireland, these twin brothers started with a shop, then cafe, cookbook, products and now online courses. Check out their other great recipes! #sogood

Base Hummus:
3 cloves of organic garlic (minced or chopped)
3 15 oz cans organic garbanzo beans
juice of 3 organic lemons
6 tablespoons organic light tahini
2 teaspoons sea salt
A pinch of freshly ground organic black pepper
½ tsp pinch of ground organic cumin
¼ cup filtered water

Roasted Carrot Hummus:
3 medium organic carrots
1/2 teaspoons organic cumin

Sweet Beet Hummus:
1 medium organic beet
3 tablespoons of organic olive oil

Base Hummus:
Drain and rinse the garbanzo beans. Add all the ingredients into a food processor and blend until smooth.
Separate the mixture into three bowls.
Roasted Carrot Hummus:
Chop your carrots into pennies, sprinkle with some olive oil and a pinch of salt and cook in the oven for about 25 minutes at 375 degrees.
Once they are roasted, blend the carrots and your cumin into the base hummus mix.
Sweet Beet Hummus:
Peel and chop up the beet into small pieces, sprinkle with olive oil and a pinch of salt and cook in the oven for about 25 minutes at 375 degrees.  You can place carrots and beets on the same baking sheet as long as you separate the veggies so the juices don’t mix.
Add the roasted beets and additional olive oil to the base mixture and blend.  Serve with your favorite garden veggies!

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