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    Home » Vegetable Spreads and Dips

    Hummus Trio (Lemon, Beetroot, Basil)

    September 28, 2020 by cookingwithelo Leave a Comment This post may contain affiliate links.

    Jump to Recipe

    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.

    Hummus Trio
    Jump to:
    • Hummus trio
    • 3 hummus recipes without tahini
    • Make a vegan chocolate mousse
    • More dips and spreads
    • The recipe
    • Hummus Trio (Lemon, Beetroot, Basil)

    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.

    2-Ingredient Aquafaba Chocolate Mousse (Vegan)
    Aquafaba chocolate mousse texture.
    This healthy aquafaba chocolate mousse is made with 2 ingredients only: dark chocolate and the liquid from canned chickpeas! It's the perfect vegan, dairy free and gluten free dessert for an occasion.
    Get the recipe

    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

    Hummus Trio (Lemon, Beetroot, Basil)

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    Hummus trio: the intense & classic lemon-garlic hummus, the mild & pink beet hummus and finally the fresh & funky basil hummus. Healthy, fun and colorful dips that will undoubtedly surprise your guests during your next dinner!
    Print Pin
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Author: Eloïse Jennes

    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

    *Bake the garlic head: cut off the top of the garlic head and brush it with olive oil. Wrap it in aluminum and bake it in the oven for 40min at 180°C. Remove from the oven and let cool. Press the baked garlic out of its skin using your thumb and your forefinger. As this recipe only calls for half a head of garlic, try the garlic dressing from this recipe with the remaining garlic.
    **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!

     

    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

    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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    This site contains affiliate links which means that I may receive a commission if you purchase through that link, at no extra cost to you. However, please know that I only provide links to products that I actually use and wholeheartedly recommend! Please read out full disclosure here.

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