You will never want the store bought kind again. This is so simple and easy! And it tastes sooo good!!
They are lots of additions that can be made.
My sister loves the banana peppers and jalapeno. Me, I’m not a fan of spicy food so I like the others. Both the roasted red pepper and caramelized onion are very good. Just plain is good. You can’t go wrong.
Try the Roasted Beet Hummus for something different, which is what I’m making tonight as an appetizer. I’m serving it on slices of cucumber or with your favorite cracker. Roasting your beets will enhance the flavor, but it also takes time. I’m a big fan of roasting my veggies. I find everyone eats so many more than if you boil or steam them. If you are in a hurry you can also use pre-cooked beets. They will work – the end result will still be delicious, just be a little different.
HUMMUS by Jayne Holgate Keywords: blender appetizer snack gluten-free vegetarian
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Ingredients
Instructions Put all ingredients in your food processor or blender and blend until the consistency you want is achieved. Add water as needed if the mixture is too thick and/or you have a hard time blending the hummus into a smooth even texture. Taste and adjust seasoning to your liking. Keeps in the fridge for about 1 week.
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ROASTED BEET HUMMUS
3 medium beets, peeled and chopped
Omit the chili powder Preheat oven to 400 degrees. Toss beets in a little bit of oil, a sprinkle of garlic powder and some salt and pepper. Roast the beets in a single layer for 20 to 30 minutes or under soft and tender. Place cooled beets in with the chickpeas and other ingredients and blend.
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Search this website:Hi! I'm Jayne.Welcome! Here are my recipes that I've collected for years. Many are old classics and others are new favorites. A lot of my new recipes are paleo/primal ones. Archives
December 2017
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