Don’t bring that hummus. Bring THIS hummus.
It’s getting to be party season. And what’s a party without that token tub of hummus with the perfect swirl on top? Yes, it’s healthy, it’s appreciated, it gives you something to do with those mini carrots. But it’s, yawn, hummus. Wake up and smell the chickpeas! You can bring something healthy and easy that also has seasonal flair and cha-cha. Bust out the roasted beet or pumpkin hummus for a totally different vibe—hot pink, vibrant orange and totally delish.
The beauty of making these together is that you roast the garlic in olive oil and then use both in both recipes. No need to measure. Just roast a whole load of garlic because when is it ever a bad thing to have roasted garlic and garlic flavored oil on hand in the fridge? Yeah. Rhymes with never. You’ve got your base for awesome salad dressings, crazy good roasted vegetables, a drizzle for soup, dipping oil for bread, etc etc etc.
Now, I happened to have roasted squash and roasted beets begging to be used up so I was going to make up a batch of each of these. But somehow my pantry only coughed up one can of chickpeas. Stranger still is that I had six cans of sliced beets. How does that happen? Rest assured a recipe for canned beets is on the horizon. Given the situation I made a half batch of each hummus which is not a bad tactic. Note (with joy) that the pumpkin/squash hummus does not involve tahini, which is handy if you ran out of your stash or if having another expensive tub of nut butter is going to put you over the edge. You can use canned pumpkin if that’s what you’ve got, and as soon as I get more chickpeas I’m going to try using canned beets as well. Stay tuned!
The final thing you need to know before embarking on this food processor adventure is that hummus is not an exact science. Get the basic ingredients and then tweak as desired. I always put in extra lemon and (when nobody’s looking) salt. We’re making this stuff from scratch fergawdssake, so just think about how much crap we are NOT putting in there. A scootch more kosher salt isn’t going to hurt.
Pumpkin Rosemary Hummus
Adapted from Pinch of Yum
If you use kabocha squash it will be a little sweeter and a little thicker so you may need to add some warm water at the end to achieve your ideal texture.
Ingredients
1-2 cloves roasted garlic (see #1)
2 Tbsp olive oil
2 Tbsp water
1 can chickpeas, drained and rinsed
2/3 cup pumpkin puree (or hint hint, kabocha/butternut squash puree)
1 Tbsp maple syrup or honey
squeeze or more of fresh lemon (optional)
1/2 tsp finely minced fresh rosemary (more to taste)
salt to taste
Method
- To roast the garlic, simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. See note above and make more if you can.
- Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the rosemary at the very end.
- Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, and/or anything.
Roasted Beet Hummus
From Minimalist Baker
Ingredients
1 small roasted beet
1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
zest of one large lemon
juice of half a large lemon
healthy pinch salt and black pepper
2 large cloves roasted garlic, minced or mashed (see garlic step in previous recipe)
2 heaping Tbsp tahini
1/4 cup extra virgin olive oil
Method
- Roast Beets (see below)
- Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of warm water.
- Will keep in the fridge for up to a week.
Roasting beets: Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean. Drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Cool to room temperature.
