• TwoCabbages Kitchen

Beet & Butternutsquash HUMMUS | VEGAN | GF

Aggiornato il: mar 15

Vegan recipe for making homemade hummus

You'll absolute love these different ways of hummus

Let's be clear: hummus is one of the most popular and delicious dip sauce, flexible, silky smooth, healthy, low in calories, so easy to make, and it could go basically on everything: pita bread, slice of homemade bread, raw veggies, as a nutritious snack, as a dressing for salads, or even as a base for a delicious pasta sauce!

After trying my very easy recipe, you'll never go back to store-bought again.

Hummus is naturally gluten-free, oil-free, vegan, and low in calories! Yes, very healthy indeed!

What do you need to make hummus?

This is a very simple and easy to answer question: classic hummus would only need 7 ingredients:

  • Chickpeas - the very star of the recipe are these cute little yellow beans. For a stronger flavour, I suggest to soak dried chickpeas for 8 - 12 hours in advance, then cook them in a pressure cooker for 18-20 minutes. Your hummus is gonna be much much more flavorful;

  • Tahin - another great component of hummus, it’s basically a paste made with sesame seeds, oil-free, sugar-free and salt-free. This gives the characteristic flavor of hummus, so it is practically impossible to do it without tahin;

  • Fresh-squeezed lemon juice for a boost of freshnees;

  • Extra-virgin olive oil - gives structure and texture pleasantness. You don't need to use much olive, 2-3 tbsp will be fine;

  • Pinch of salt to accentuate the flavors;

  • Garlic - it is an element present in the original recipe. I usually don't use it because my husband doesn't like it (I know...), but if you wish, put one garlic glove and blend it all together with the rest of the ingredients;

  • Water - fundamental, it gives the right creaminess. I always add it as a last ingredient, little by little until I reach the desired consistency.

You can find my best hummus recipe here together with another great alternative made with peas and parsley.

For the two versions we're gonna discuss on this post, keep reading :)


Beet Hummus:

  • 100 gr / 3.5 oz cup of dried chick peas - soaked in water overnight;

  • 150 gr / 5.3 oz pre-cooked chopped beet;

  • 3 tbsp Tamari sauce (or soy sauce if you don't have tamari);

  • 2 tbsp lemon juice;

  • 3 tbsp extra-virgin olive oil;

  • Pinch of salt;

  • ½ tsp ground cumin;

Butternutsquash Hummus:

  • 150 gr / ⅔ cup of dried chick peas - soaked in water overnight;

  • 150 gr / 5.3 oz cooked chopped butternutsquash;

  • Half squeezed lemon juice;

  • 3 tbsp extra-virgin olive oil;

  • Pinch of salt;

  • 1/4 tsp paprika;

  • 1/4 tsp cinnamon (optional);

  • Water for reaching the right creaminess. Start with 3 tbsp then adjust if necessary.

  1. In both cases, start by soaking the chickpeas in water overnight. Then cook for 15-18 minutes in a pressure cooker;

  2. Chop the butternutsquash into medium-size cubes and sauté on a medium-heat for 5-10 minutes until it's soft. I use pre-cooked beet so you don't need to cook it;

  3. Put all the ingredients for one or the other version, except water, in a blender jar, then start blending;

  4. Pour in water little by little until your read the desired creaminess.

Enjoy your hummus over pita bread and garnish with some other extra-virgin olive oil and a pinch of spices of your choice.

How to store homemade hummus

Hummus can be easlity stored in a glass container in your refrigerator for up to 5 days.

I don't recommend to freeze it.

Should you try this at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)

Love & Enjoy.

Cristiana & the Cabbages

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