Colourful Veggie Hummus | Vegan, Easy + Healthy

Start by making the red pepper dip.

Add 1.5 cans of cannellini beans to the food processor.

Add 2 roasted peppers from a jar to the food processor.

Squeeze juice from 0.5 lemon into the food processor.

Add 2 tablespoons of nutritional yeast to the mixture.

Add 2 teaspoons of maple syrup to enhance sweetness.

Add 0.5 teaspoon of aleppo pepper flakes for spice.

Add 1 teaspoon of ground cumin for flavor.

Peel and chop 1 garlic clove, then add it to the food processor.

Season with a good pinch of salt.

Blend the mixture until smooth, scraping down the sides as needed.

Transfer the dip to a serving bowl and sprinkle with extra aleppo pepper flakes and finely chopped parsley.

Now move on to the green dip with basil.

Toast 0.25 cup of pine nuts in a dry, hot pan until golden, then set aside half for topping.

Add 1 can of butter beans to the food processor.

Add 1 packed cup of baby spinach and 1 packed cup of fresh basil leaves to the processor.

Add 2 tablespoons of nutritional yeast for a cheesy flavor.

Squeeze juice from 0.5 lemon into the mixture.

Peel and chop 2 raw garlic cloves, then add them to the processor.

Add 2 tablespoons of extra virgin olive oil to carry the flavors.

Add half of the toasted pine nuts to the mixture.

Season with a good pinch of salt.

Blend until smooth, tasting to adjust seasoning as needed.

Transfer the green dip to a bowl, drizzle with extra virgin olive oil, and sprinkle with remaining pine nuts and basil leaves.

Now prepare the roasted butternut and garlic dip.

Peel and chop 1 cup of butternut squash into chunks.

Transfer the chunks to a lined baking dish and drizzle with 1 tablespoon of olive oil, seasoning with salt.

Prepare garlic for roasting by cutting off the top of the bulb, drizzling with olive oil, and wrapping in aluminum foil.

Roast both the butternut squash and garlic at 200 degrees for 35-40 minutes.

Once roasted and cooled, add 1 cup of butternut squash to the food processor.

Squeeze out about 5 cloves of roasted garlic into the processor.

Add 1 can of cannellini beans for creaminess.

Add 2 tablespoons of tahini to the mixture.

Add 1 teaspoon of maple syrup to enhance sweetness.

Squeeze juice from 0.5 lemon to brighten the flavors.

Equipment Needed

Dietary

Allergens