Vegan Avocado,Mango,Beetroot hummus

For this super easy mango, avocado and beetroot hummus, you need just feel minutes from your time to create a new spread for during the week. I keep them in jars in the fridge. So I can spread them on bread or use it as a dip. You can add more chickpeas but you have to be careful with the balance of the flavors. Let’s start,,,




Ingredients for the Hummus


For all hummus I used the same method, very simple with the food processor or a blender. One of the things i do by making my own hummus is microwaving the chickpeas in a little bit of the canning liquid,any kind of milk of water before you blend them. It just makes the hummus so much more creamy!

hummus op brood


Beetroot Hummus

  • 3 cups cooked chickpeas of canned
  • 250 g / ½ lb beetroot (cooked)
  • 2 large garlic cloves
  • 2 tbsp a good quality tahini
  • 1¼ tsp salt, more to taste
  • 1 tsp cumin (optional)
  • 4-5 tbsp lemon juice
  • fresh parsley, to garnish (optional)
  • black and white sesame seeds, to garnish (optional)
  • extra virgin olive oil, to garnish (optional)


Avocado Hummus

  • 1 can chickpeas  beans, drained and rinsed
  • 2 ripe avocados
  • 1/4 cup lemon juice 1 lemon, juiced
  • 2 garlic cloves
  • 2 tablespoons olive oil + more for serving
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika + more for serving


Mango Hummus

  • 3 Tbs chickpeas
  • 2 Tbs Thai Green Curry Paste
  • 3 Tbs Mango cut into cube pieces
  • 1/2 cup coconut water
  • 2 cloves of garlic
  • salt, pepper to taste


Enjoy it!



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