There’s much to love about hummus. One reason is that this creamy, dreamy snack is suitable for folks of all specialty diets, which is why hummus wins big at social gatherings. This crowd-pleasing dish is packed with protein and combines well some really creative ingredients once you get the hang of it! Enhance your hummus by adding additional fruits, veggies, various condiments, beans and even nuts and seeds.
Here, we’ve created two: a perfectly pink beet hummus with a hint of balsamic vinegar, and the other is a roasted bell pepper hummus, which calls for spicy sriracha!
Both options pair well with Simple Mills Fine Ground Sea Salt Almond Flour Crackers, which are vegan and gluten-free (of course, a side of crunchy veggies is always welcome!). Make these dips on the same day and serve in a segmented platter surrounded by crunchy dippers and extra toppings so people can garnish their personal servings!
Pretty much the only appliance you’ll need for these recipes is a food processor. Hungry for hummus? Let’s get blending!
Ingredients
Beet hummus
14-oz. can chickpeas, drained
1 heaping cup chopped roasted beets
3 Tbsp. tahini
Juice of 1/2 lemon
1 tsp. minced garlic
1 Tbsp. + 1 tsp. balsamic vinegar
1/2 tsp. salt, or more to taste
1/2 tsp. pepper, or more to taste
Black & white sesame seeds
Olive oil
1 box Simple Mills Fine Ground Sea Salt Almond Flour Crackers
Roasted bell pepper hummus
14-oz can chickpeas, drained
2 Tbsp. tahini
Juice of 1/2 lemon
1 tsp. minced garlic
2 Tbsp. olive oil
1/2 tsp. salt, or more to taste
1/2 tsp. pepper, or more to taste
1/2 tsp. sriracha or harissa paste, or more to taste
1/2 cup chopped roasted orange or red bell pepper, plus more for garnish
Fresh herbs, chopped, for garnish (i.e. parsley or coriander)
1 box Simple Mills Fine Ground Sea Salt Almond Flour Crackers
Directions
1. To make beet hummus, use food processor to combine chickpeas, tahini, lemon juice, garlic and balsamic vinegar until smooth. Add salt, pepper and beets and pulse. Adjust seasonings to taste. Add more lemon juice and/or balsamic vinegar as needed. Transfer to serving dish and garnish with olive oil, balsamic vinegar and sesame seeds. Serve with crackers.
2. To make roasted pepper hummus, use food processor to combine chickpeas, tahini, lemon juice and olive oil until smooth. Add salt, pepper, harissa paste and roasted pepper and pulse. Adjust seasonings to taste. Add more lemon juice, salt and/or harissa for extra heat if desired. Transfer to serving dish and garnish with olive oil, chopped roasted bell peppers and fresh herbs. Serve with crackers.
Cooking tips:
- To roast beets, wrap in foil and place on baking dish. Cook at 400 degrees F for 1 hour, or until tender. Remove peel and use as directed.
- For homemade roasted bell peppers, line baking sheet with foil and roast at 450 degrees F for 40-60 minutes, or until skin wrinkles and chars. Cool completely before removing skin and seeds. Use as directed.
