How can I make hummus without a food processor?

You can use a blender or hand mixer, though the texture may be slightly less smooth.

Can I use dried chickpeas instead of canned?

Yes, soak and cook them until tender before using in the recipe.

Sunflower seed butter or almond butter can be good substitutes.

Yes, hummus is naturally gluten-free.

A vibrant and flavorful trio of classic, beet, and spicy hummus perfect for any occasion, packed with nutrients, and easy to make.

Scale

Gather all ingredients and measure for easy access.
If using fresh beets, boil until tender, let cool, and chop.
Drain and rinse canned chickpeas to reduce sodium.
In a food processor, blend chickpeas, tahini, lemon juice, garlic, cumin, salt, and olive oil until smooth and creamy. Add water if needed for consistency.
Remove half of the classic hummus and set aside. Add chopped beets to the remaining mixture and blend until fully combined and pink.
To the reserved classic hummus, add cayenne pepper and blend until evenly mixed. Adjust spiciness to taste.
Transfer each hummus to separate serving bowls. Drizzle with olive oil, sprinkle with smoked paprika, and garnish with parsley if desired.

Peel chickpeas for a smoother texture. Adjust garlic and spices to your taste. Store in an airtight container in the fridge for up to one week.

Keywords: hummus, trio, beet hummus, spicy hummus, chickpeas, vegan, dip