Thus hummus trio is all about healthy, fun and colorful dips that will undoubtedly surprise your guests during your next summer party! Note that the three humus recipes are made without tahini.
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Hummus trio
Make this hummus trio and let me know which recipe was your favorite! You can serve this as an appetizer platter during summer, when having friends or family over.
- The intense & classic lemon-garlic hummus: spicy, lemony and with lots of garlic, this hummus is a crown pleaser. It doesn't require tahini like most hummus recipe do.
- The mild & pink beet hummus: beetroot and balsamic vinegar are definitely a winning team. Moreover, this pink dip is so fun and raises everyones curiosity.
- The fresh & funky basil hummus: super refreshing with some crackers and a sparkling drink.
3 hummus recipes without tahini
If you don't like tahini, these recipes are for you. The three flavors are very individual and made without tahini. This allows the other flavors to be very bold and present.
Make a vegan chocolate mousse
The liquid of canned chickpeas, also called aquafaba, can be turned into a vegan foam (similar to whipped egg whites). Try my 2-ingredient vegan chocolate mousse if you want to make your starter and your dessert from canned chickpeas! And if you're a pro, you can try these vegan chocolate mousse pralines.
More dips and spreads
If you want more dipping ideas that are not necessarily hummus, try these vegetable spreads. They are perfect as a dip with some crackers of raw vegetables.
- Cauliflower buffalo dip
- Cauliflower lemon herb dip (tastes like a vegan ranch dip)
- Carrot and sweet potato spread
The recipe
Hummus Trio (Lemon, Beetroot, Basil)
Ingredients
Intense lemon & garlic hummus
- 200 g chickpeas**
- 4 tablespoon olive oil
- 3 tablespoon lemon juice
- ½ head baked garlic* (see notes) or ¼ tsp. garlic powder (more to taste)
- 1 pinch of salt
Mild beetroot hummus
- 200 g chickpeas**
- 150 g pre-cooked beetroots vacuum-packed
- 2 tablespoon beet juice save the juice when draining
- 2 teaspoon (raspberry) balsamic vinegar more to taste
- 1 pinch of salt
- 1 pinch of pepper my favorite is Sichuan pepper
Fresh basil hummus
- 200 g chickpeas**
- 4 tablespoon olive oil
- 2 tablespoon lemon juice
- 2 tablespoon water
- 1 whole bunch (30 g) of fresh basil
- 1 teaspoon Italian spice blend
- 1 pinch of salt
Instructions
- Optionally skin the chickpeas for a smoother result.
- For each variation, blend all the ingredients in a small blender until a smooth paste forms.
Notes
If you tried this hummus trio or any other recipe from the blog, make sure to let me know how you liked it by rating it and leaving a comment below! Your feedback really matters! Follow me on Instragram, Pinterest and Facebook to never miss a recipe.
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