Smooth and Flavorful Sautéed Veggie Hummus

Many lessons have been learned over the past couple days.

  1. Taking pictures of food before you’ve tried it can lead to disappointment.
  2. You can never make too many brownies. Unless of course you’re going on your 4th run at it in 3 days. I never want to see chocolate again, is that bad?
  3. And my favorite: purple cabbage will make hummus purple… [I don't know why I didn't think of this as I was planning the recipe]

Kevin would not touch this with a ten foot poll, even if he was paid to do it.

It was an OK batch of hummus, but ended up tasting more like horseradish as the days went on.

After a couple of tries throughout the week, I have finally nailed the recipe.

I generally don’t toot my own horn, but this is hands down the best hummus I’ve ever made.

Dare I say it even surpasses my spicy cilantro hummus?

Smooth and Flavorful Sautéed Veggie Hummus

Vegan, Gluten free, Dairy free

The title really says it all with this one. It’s smooth, it’s delicious, and it’s fantastic on anything!

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic, sliced
  • 1 small yellow onion, chopped
  • 1 celery stick, chopped
  • 1 carrot, chopped
  • 1/4 red pepper, chopped
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 1/4 cup cooked potato – I just popped a small baked potato in the microwave until cooked through and measured 1/4 cup, then ate the leftovers with coconut oil while standing at the stove.
  • 2 cups cooked chickpeas + 1/4 cup reserved liquid
  • 1 teaspoon Himalayan rock salt
  • cumin, for garnish

Directions

  1. Heat 1 tablespoon olive oil in a frying pan [I like to use cast iron]. Once heated, add onion and garlic and sautée for 2-3 minutes on medium heat, mixing every minute or so to avoid burning.
  2. Add celery, carrot, and red pepper. Cover and cook on medium-low heat for 4-5 minutes until carrots are tender.
  3. In a blender combine reserved liquid, lemon juice, tahini, and olive oil. Top with sautéed veggies, potato, chickpeas, and salt.
  4. Blend until smooth.
  5. Garnish with cumin and serve with crackers or vegetable sticks.

Nutrition stats [1/4 cup]: calories 252; fat 12g; saturated fat 2g; carbohydrates 28g; dietary fiber 8g; sugars 5g; protein 9g

Makes 2.5 cups of hummus. Will keep in the fridge for 4-5 days.

Have you ever tried adapting or creating a recipe, try it a couple of times , and it just not work for you? What did you do?

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Comments | Leave Your Comment

  1. Wow, what an interesting combo of ingredients – I bet potatoes added really nice body to it! :)

    • It’s so easy [and so much cheaper than buying it at the grocery store]! You have to give it a try :)

  2. I love hummus with pita bread .. and very common appetizer i will order , if it’s the menu .. i am saving your recipe .. will give it a try :)

    • I’m glad you share my love of Himalayan rock salt. It’s fantastic! Thanks for stopping by, Leanna.

  3. this sounds fantastic! I know what you mean about photographing something before trying it. once I made a sweet dip, like a chocolate chip cream cheese concoction to dip graham crackers in and it was so pretty but so very very gross. Just thinking about it gives me chills. Ugh.

    • haha same can be said for the brownies I took pictures of. I wish someone had caught my face on camera. Priceless! Did you ever try and make the dip again? The concept sounds delicious!

    • I totally believe it. I was a homemade hummus virgin until a couple of months ago. It’s intimidating, and I could never get it right!

      You’re most welcome :)

  4. I first had hummus when i was in the middle east and i have been in love with it ever since. I have tried every flavor combination out there and i can’t seem to get bored of it…lol.
    Yours looks so creamy. Yummmmm!

  5. This looks so creamy and delicious. I’ve never cooked vegetables and made them into hummus, what a great idea and nice way of incorporating more vegetables into hummus.

    • Healthy living is fantastic, isn’t it? I just checked out your blog, I love the cucumber rolls, they’re so beautiful! They look like sushi, such a brilliant idea. Thanks for stopping by, Junia!

    • The best! I cannot stop eating it. I had carrots and hummus for a bedtime snack, and even spread a little hummus on my morning toast! haha

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