Hummus Lovin’

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by Hannah (BitterSweet)
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The internet needs another hummus recipe like I need another final exam to cap off this grueling school semester, and yet, like a moth drawn to the light, I simply can’t help myself. Enlivened with fresh veggies, roasted gently to reveal their natural sweetness, that humble bean dip has reinvented itself and squeezed its way back into my chickpea-loving heart. It’s like a familiar tune played on a new instrument; comforting, beckoning, yet altogether novel once again.

After the sparks had waned and the romance dwindled over a frigid winter season, it only makes sense that the love affair should resume alongside spring fever. Warm weather calls for cold food, plus the call for potlucks and outdoor dining demand an agreeable staple that needs little fussing over in advance, and so returns hummus, with a vengeance. I have yet to meet a more perfect spring or summer party companion than well-chilled hummus.

Just like a proper primavera, what’s so endearing about this little number is that nearly any fresh, seasonal veggies that are ripe and ready are ideal for swapping in. Think asparagus, cherry tomatoes, broccoli, even fresh peas! My only advice is to keep the shiitake, onion, and garlic constant, and they make up the backbone of this flavor profile, quietly hinting of umami in the background.

Yield: About 4 Cups; 16 - 32 Servings

Hummus Primavera

Hummus Primavera

Just like a proper primavera, what’s so endearing about this little number is that nearly any fresh, seasonal veggies that are ripe and ready are ideal for swapping in. Think asparagus, cherry tomatoes, broccoli, even fresh peas! My only advice is to keep the shiitake, onion, and garlic constant, and they make up the backbone of this flavor profile, quietly hinting of umami in the background.

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 3 hours
Total Time 3 hours 45 minutes

Ingredients

  • 3 Medium Zucchini
  • 1 Medium Carrot, Peeled
  • 1 Medium Yellow Onion
  • 4 Fresh Shiitake Mushroom Caps
  • 4 Cloves Garlic
  • 2 Tablespoons Olive Oil
  • 1 14-Ounce Can Chickpeas, Drained and Rinsed
  • 3 Tablespoons Lemon Juice
  • 1 Tablespoon Tomato Paste
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Smoked Paprika
  • 1/4 Teaspoon Ground Cumin
  • 1 Tablespoon Water (If Needed)
  • Black Pepper
  • Fresh Parsley

Instructions

  1. Preheat your oven to 400 degrees and line a baking sheet with aluminum foil.
  2. Roughly chop the zucchini, carrot, and onion, and place in a large bowl. Add in the mushroom caps, whole, peeled garlic cloves, and toss with the oil to coat. Spread all of the veggies out in one even layer on your prepared baking sheet, and roast for approximately 30 minutes; until the vegetables are all fork-tender and lightly browned. Remove from the oven and let cool.
  3. Meanwhile, place the chickpeas in your food processor along with the lemon juice, tomato paste, salt, and spices. Blend to combine, pausing to scrape down the sides of the bowl with a spatula. The mixture should be somewhat dry at this point, as the veggies will add a lot of moisture. Introduce about half of the roasted vegetables to the food processor, and thoroughly puree, until super smooth. Have patience, because depending on your machine, this may take up to 5 minutes.
  4. Once silky-smooth (or as smooth as you can get the consistency), add in the remaining roasted vegetables, and pulse to incorporate. I like to leave it a bit chunky so that you actually know what you’re eating here, and to give it a bit more color and texture. Add more water only if needed, along with a pinch of freshly ground black pepper and parsley to taste. Transfer to an air-tight container, and thoroughly chill for at least 3 hours before serving.

Nutrition Information:

Yield:

32

Serving Size:

1
Amount Per Serving: Calories: 35Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 88mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 1g
© Hannah Kaminsky
Cuisine: Middle Eastern / Category: Dips, Dressings, Sauces, Spreads, and Condiments

54 thoughts on “Hummus Lovin’”

  1. Only you, Hannah, would take one of my favorite foods and make it even better by combining it with vegetables! Why didn’t I think of this??

    Do you ever buy raw chickpeas and soak them? I usually soak mine for a day and then let them rest in the fridge for a few days while they sprout. Yummy! :)

    1. I must admit, I’ve never had the patience for this… I know it saves a lot of money to buy dried vs canned chickpeas, but mine always stay firmer than is desirable for hummus. And, I’m lazy when it comes to cooking beans. ;)

  3. Interesting combination. I have never thought of adding more than one vegetable into hummus. Will make it and see how it turns out. Thanks for sharing.

  5. I’m always open to new hummus recipes, and this one sounds superb! Put roasted veggies in just about anything, and I’ll love it ;). I’ve heard that peeling the chickpeas will results in an even silkier final product – I’m tempted to try that technique, but it seems like a time- & labor-intensive process.

  6. I love hummus but have never tried making it myself. I love that this one incorporates so many different veggies- and ones that we will get with our CSA this summer! This is definitely one that I will be trying very very soon!

  7. Hannah, have you been reading my thoughts? I’ve been contemplating the perfect hummus recipe for a potluck party I’m attending this weekend, and I think this is it!

  10. This looks incredible! Like a few others have mentioned, I have not even thought about adding veggies (besides the occasional roasted red pepper) into my hummus, as they are always reserved for dunking purposes. YUM!

  12. Great minds think alike, Hannah! I just made a roasted carrot red lentil hummus, which was amazing! Love the sound of yours with all the veggies…I’m glad there’s one more hummus recipe on the internet. ;) And I’m bookmarking! :)

  15. Speaking of hummus, I made roasted chickpeas yesterday. Drain them, dry them well, toss in olive oil, toss with cumin, chili powder, coriander powder, smoked paprika and sea salt and bake at 350 for about an hour or until crunchy. They were awesome!! Your recipe looks yummee!!

  16. What a great idea for hummus! Its not your average plain tahini hummus, sounds wonderful :)

  18. There are NEVER too many humus recipes :) Especially when this one includes roasted veggies. I might even get sassy and make the chickpeas in the pressure cooker, instead of canned. Warm humus is one of my favorites! Can’t wait to try it!

  19. I’m one of those people who is perfectly content to have about a gazillion different hummus recipes under her belt so BRING IT ON. I am addicted to the stuff and crave it on a daily basis. I love that this has veggies built into it!

  20. Lovely hummus recipe,so different:) Here hummus is like the favourite food and there are so many different kinds of it,but nothing like yours;D

  21. Oh my. That looks delicious. I wish I had some right now.
    Do you think the taste will still be good without the shiitake? (Unfortunately I’m not able to love any mushroom)

  22. I love your twist on the average hummus. Adding veggies is such a wonderful idea. This looks and sounds fantastic, Hannah!

  26. This is probably one of the best looking hummus recipes I’ve seen! I just love all of the flavors going on here! Can’t wait to try it!

  28. Whoa-oh! I’ve actually never seen mushrooms in a hummus before! This sounds great. I once tried some brand’s “Garden Hummus” that was a little like this but it basically tasted like celery. I imagine this will be a lot better.

  29. perfect spring or summer party companion is hummus I agree!!And love this take on hummus ingredients…. love seeing all those yummy veggies in there! I bet it tasted amazing!!

  31. Oh! We love hummus and I totally love the idea of primavera…with lots of different veggies. Beautiful!! Hope you are having a great week Hannah :-)

  33. When I read your posts I can’t help myself from exclaiming “where does she come up with this stuff”. I am always blown away, in awe, overwhelmed, humbled. Thanks Hannah – I’m going to eat some hummus while I recover from basking in your brilliance.

  34. The name says it all, I love all the extra veggies in it! I have sprouts growing on my windowsill which I’m growing specifically to have on a hummus sandwich! YUM!

  37. wow..I adore these..looks delicious..
    first time here..amazing space you have..lovely collection of recipes.
    following u..:)
    do stop by mine sometime..

  38. Leave it to you to come up with such a brilliant & unique hummus idea!! How completely gorgeous, too! I am hummus’s #1 fan, and this looks nothing short of amazing. Definitely making it!

  41. Don’t think there is enough hummus recipes cos’ I have made no hummus yet! Waiting for that moment to prompt me into getting started.

  42. I make hummus every week for lunch time pita sandwiches so you’d think I’d be “hummus’d out”! But I’m not! I bet this is ultra-delicious with those roasted veggies – a nice change from my every-day hummus. I can’t wait to try it.

  49. Hi there all, here every one is sharing such knowledge, so it’s good to read this
    weblog, and I used to go to see this webpage daily.

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