Roasted Veggie Hummus Platter
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From feedtheswimmers
Making hummus is easier than you think! Thanks to this recipe by FeedTheSwimmers you can now make all your favorite flavors at home. Blend your favorite roasted veggies witht her hummus base in your Vitamix and you have an easy appetizer or snack ready to serve.
- Recipe Card
Recipe Card
Hummus Base
ingredients
- 2 cups dried chickpeas soaked overnight
- 1 cup tahini
- 3 tablespoons fresh lemon juice
- 2 teaspoons baking soda
- 2 teaspoons sea salt
- Fresh ground black pepper
- 2 tablespoons preserved lemon paste
- Handful parsley,
- 1 teaspoon cumin, divided
- 1 tablespoon cider vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon grated ginger
For Garnish (optional)
ingredients
- Extra Virgin Olive Oil
- Sumac
- Olives
- Za’atar
- Sesame seeds
Hummus Base
Method
Step 1
Rinse and drain soaked chickpeas and add to a large saucepan (about 4 qt) and cover with cold water by 3 inches and add baking soda. Bring to a boil and allow to go for 2-3 minutes. Reduce heat and cover. Simmer until beans are tender, about 15-30 minutes depending upon the size and age of the dried beans. Check as you go and skim off loose skins and foam and discard. If you should need to add more water- bring water to a boil before adding to maintain temperature. When beans are tender, remove with a slotted spoon and reserve cooking liquid. Do not toss! Allow beans to cool a bit so you can handle them without burning.
Step 2
Add tahini and 1/2 cup of the cooking liquid and cooked beans to the carafe of your Vitamix along with the lemon juice salt and pepper. Turn on low and begin puréeing, increasing speed as you go- I usually take this up to a medium high speed. If purée is too thick, add more of the cooking water to achieve desired consistency. If using canned beans, I simply add water. You may use some of the liquid from the can, but taste it first to make sure it agrees with your flavors and isn’t too salty.
Step 3
Adjust hummus for seasoning and set aside.
Roasted Kabocha, Broccoli and Beets
ingredients
- 8 ounces broccoli, cut into florets
- 8 ounces kabocha squash, cut into chunks
- 2 medium beets
- 3 tablespoons olive oil
- Sea salt
- Fresh ground black pepper
- 1/2 teaspoon cumin
- 1 tablespoon balsamic vinegar
Roasted Kabocha, Broccoli and Beets
Step 1
Preheat oven to 425F and line a baking sheet with parchment.
Step 2
Arrange veggies on baking sheet in “zones” making it's easy to remove each as it reaches cooking peak cooking time. Toss and massage with olive oil and season with salt and pepper. Sprinkle cumin on kabocha. And wrap beets* loosely in aluminum foil and sprinkle with balsamic vinegar (*skip this if using vacuum sealed).
Step 3
Broccoli will cook in 15 minutes. Kabocha will be tender and caramelized in 25 minutes. Beets will become fork tender in 45 mins -1 hour (or you may used vacuum packed, which is what I frequently do. These may be found in the produce section). If after one hour, they are not yet tender, continue cooking and check back in 15 minutes.
Roasted Broccoli Hummus
Step 1
Add approximately 1/4 cup cooking liquid or water, 1/4 of the hummus base, an additional 2 Tbs tahini, the preserved lemon paste and the roasted broccoli to your carafe. Begin blending in low and slowly increase speed to achieve desired purée. If too thick use the tamp to get it going and add water or cooking liquid a Tbs at a time. Taste and adjust salt and pepper. Remove from carafe and rinse out.
Roasted Kabocha Squash Hummus
Step 1
Add Kabocha, 1/4 of the hummus base, 1 Tbs cider vinegar, 1/2 tsp cumin and blend as above adding liquid if needed. When desired purée is reached, adjust seasoning and set aside. Rinse out carafe.
Roasted Beet Hummus
Step 1
Add beets, 1/4 of the hummus base, 1 Tbs balsamic and 1 tsp of ginger and blend. Blend as above until desired consistency is achieved. Adjust seasoning.