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.

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.

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?