Another Trio of Vegetable Hummus
In the last post (goodness, how long ago was that!) I spoke about vegetable hummus inspired by Izzy Hozzack. Today, I’m going to tell you about the next three flavours I tried. I thought I’d have a go at beetroot, parsnip and swede. I haven’t yet done a carrot version as I have that lovely version from Hugh Fearnley-Whittingstall, although having tried six versions now, literally just changing the vegetable, and keeping everything else identical, I’m very tempted to try carrot too.
So after these, next on the agenda is carrot, mushroom, sweet potato and perhaps radish.
Another trio of vegetable hummus
Parsnip Hummus
Verdict
Utterly delicious, just like all the other others I’ve tried! I had some with carrot batons, and on a jacket potato, very yummy.
This parsnip version is creamy and surprisingly, only vaguely tastes of parsnip.
I’m currently adding Aleppo pepper to everything, but chilli would be great too, or smoky or sweet paprika. Up the garlic or leave it out.
Use on everything you would use chickpea hummus. In a sandwich, add some grated carrot for even more veg, or sliced tomato or cucumber. Use as a dip with crudités, top a jacket potato, stir through pasta, spread on a wrap etc
If you are interested, all the Vegetable Hummus are gluten free, dairy free and vegan. Plus it’s only 10 Syns on Slimming World for each batch. All the syns come from the tahini, so adjust that if you want to reduce them.
Swede Hummus
Make exactly the same as the Parsnip Hummus, substituting Swede for the Parsnip.
The swede version is faintly bitter. I added a smidge of dark brown sugar and left it like that. I quite like that faint twang.
Beetroot Hummus
This one came out a little runny. Perfect texture for on pasta. After I’d added a tin of baked beans rinsed of the sauce, the mouthfeel was perfect.
Vegetable hummus made with parsnip, swede or beetroot. Gluten free, vegan and only 10 Syns for the whole batch. Delicious! Click To Tweet
Variations
So we now have green peas, sweetcorn, butternut squash, parsnip, swede and beetroot. Lots of lovely variations to try. Have you tried it on veggie phobes – did you get away with it?
Of the growing list of flavours I want to try – Use butternut squash and a couple of dates; or butternut squash, smoked paprika and miso; use sweetcorn and add ginger, turmeric and swap lemon juice for lime.
The tahini really contributes a lot of flavour to this and makes it taste really hummus like. So, many flavours on my list include that tahini, but there are many many others that occur and I’ll try loads and post them. I’m loving these and I hope you do too, anything that gets more veg down us is a good thing isn’t it?
Ingredients
Nut Balls
- 300 g parsnip 40p/kg 12p
- 2 tblsp tahini Bodrum, £2.50/300g, 25p
- ½ tsp salt
- ½ tsp Aleppo pepper or ground black pepper
- 1 whole lemon juice and zest, 4 for £1, 25p
- 1 tsp garlic powder 5p
Instructions
- Peel if they need it and chop the parsnips.
- Cook them and drain well. Or pop them in the oven when its on for something else to give them a roast, they’ll get an extra bit of flavour.
- Add everything else and whizz with a hand blender or similar until smooth.
- Leave some bits unblended if you would like that. If you don’t have a
blender, cook the veg until very soft and mash with a fork.
Notes
Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Nutrition
Ingredients
- 300 g swede 50p a whole swede, 25p
- 2 tblsp tahini Bodrum, £2.50/300g, 25p
- ½ tsp salt
- ½ tsp Aleppo pepper or ground black pepper
- 1 whole lemon juice and zest, 4 for £1, 25p
- 1 tsp garlic powder 5p
- 1 tsp dark brown sugar
Instructions
- Peel if it needs it and chop the swede.
- Cook the swede and drain well. Or pop the pieces in the oven when its on for something else to give them a roast, they’ll get an extra bit of flavour.
- Add everything else and whizz with a hand blender or similar until smooth.
- Leave some bits unblended if you would like that. If you don’t have a
blender, cook the veg until very soft and mash with a fork.
Notes
Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Nutrition
Ingredients
- 300 g beetroot 69p/300g
- 2 tblsp tahini Bodrum, £2.50/300g, 25p
- ½ tsp salt
- ½ tsp Aleppo pepper or ground black pepper
- 1 whole lemon juice and zest, 4 for £1, 25p
- 1 tsp garlic powder 5p
- 1 tin baked beans the cheapest kind, 23p
Instructions
- Rinse all the sauce off the baked beans
- I used one of those packs of beetroot cooked and sealed in a plastic packet. No need to cook anything, just put it all in a jug and blitz until smooth.
- Leave some bits unblended if you would like that. If you don’t have a
blender, cook the veg until very soft and mash with a fork. - This one came out a little runny. Perfect texture for on pasta. After I’d added a tin of baked beans rinsed of the sauce, the mouthfeel was perfect.
Equipment Needed
Notes
Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Nutrition
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