One of my cousins is a lover of hummus. It is one of her favorite snacks, as well as mine, that is known to have many health benefits. She recently decided to follow a meal program for better health, which eliminates beans for the first 4 weeks. We chatted about allowable foods and, based on was listed, I created a vegetable hummus with some of her favorite vegetables and nuts!
I love ‘kitchen chemistry’ working with different food groups and testing every single step, ensuring that the products, amounts, equipment used, and methods are accurate, making adjustments as needed so that the final result is delectable, thus the reason why I have taste testers to evaluate the end product! It may take several attempts, but it’s all worth it. Here is the final recipe. It is excellent as a spread and a dip. Enjoy everyone!
Beanless Veggie Hummus
4
cups1.5
hoursIngredients
1/2 cup beets (about 1 small beet), cut into 1/4-inch rounds
2 cups organic zucchini, washed, sliced and cut into quarters
2 cups organic yellow squash, washed, sliced and cut into quarters
1 cup broccoli florets
1/4 cup toasted almonds
1/4 cup toasted walnuts
3/4 cups tahini
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
2 garlic cloves, peeled
2 teaspoons sea salt
1/8 cup extra virgin olive oil, plus more if needed
Topping
1/2 teaspoon sesame seeds, roasted
1 teaspoon almonds, roasted and chopped
1 teaspoon walnuts, roasted and chopped
1/2 teaspoon ground smoked paprika, optional
Directions
Wash beets well, cut both ends and use a peeler to remove the skin. Slice beets into thick rounds and set aside.
Using a large pot, bring 4 cups of water to boil then add beets. Cook for 4 minutes then drain and place on a clean kitchen towel. Use paper towels to remove moisture from the beets. Cut beets into strips and place in a large mixing bowl. Remove 3 to 4 strips of beets and set aside. Add zucchini, yellow squash, broccoli and mix with a wooden spoon.
Place vegetables in a high-speed blender or food processor then add almonds, walnuts, tahini, lemon juice, lime juice, garlic, salt and blend until smooth. Add additional olive oil if too thick. Transfer hummus into a bowl, cover with plastic and keep refrigerated for one hour.
Cut beet strips into small cubes and set aside.
Place roasted sesame seeds, almonds, and walnuts in a small bowl. Mix well and set aside.
Remove hummus from the refrigerator and transfer to a serving bowl, then top with nut mixture, smoked paprika, beet cubes and drizzle with extra-virgin olive oil.
Notes
- Store in an airtight container and refrigerated for up to one week.
- If you love a strong garlic flavor in hummus, increase the garlic by a clove or you can add roasted garlic.
You can find traditional Italian recipes, turned to gluten-free alternatives on ‘Pasqualina’s table, Our Italian Family Traditions …The Gluten-Free Way’ available on Amazon 👉 here.
