Weekly Spotlight: Using Creative Hummus Recipes in Fall Recipes!

Fall is in full swing and there’s a perfect dip out there that shines in fall and that is hummus. Hummus can be made year-round, but hummus is a dip that you can put a sweet or savory twist on. Feel free to dip roasted vegetables (think carrots or potatoes) in hummus for a quick snack, or even add it to your wraps for an extra pop of flavor.

Leveling up your hummus game starts with understanding what goes into making hummus. If you’re new to making hummus, its main components are chickpeas, tahini, olive oil, lemon, garlic, and salt. Then, you blend them in a food processor or a blender and you have a delicious and simple hummus. The best part of making hummus is that you can adjust the flavor and tanginess to your liking.

The next level is adding flavors to it! You can make it savory or spicy by adding your favorite hot sauce or adobo peppers or doing a fun lemon pepper flavor. Check out our recipes below to start adding some new variations to your hummus and how to use them in fall recipes. If you’re looking for even more ways to use hummus, check out these 15 Creamy and Creative Hummus Recipes and these 10 Hearty Hummus-Based Meals!

We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes, it is the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you get healthy! And don’t forget to check out our Weekly Meal Plan Archives! 

This week, we’re bringing delicious, fully vegan, and plant-based ways to enjoy hummus this fall season!

Creative Hummus Recipes

Source: Moroccan-Style Hummus

If you’re a person who usually makes plain hummus, this season is the perfect time to try out a few variations! You can go on the more simple side and try out a Sprouted Meyer Lemon Basil Hummus by Stephanie McKinnie or Red Pepper Hummus by Kelly Jaggers! For a pop of bright color, try out making Hot Pink Hummus by Lena Ropp. This recipe uses beetroot to get the bright pink color, and beets are wonderful to eat in season this month! If you’re looking for ideas of how to serve these hummus recipes, try making Beetroot Hummus and Pumpkin Crispbread by Judy Moosmueller or even piling some of this Minty Green Pea Hummus by Laura Nockett on some toasted baguette slices!

• Creamy Traditional Lebanese Hummus by Ruth Grindeland
• Beetroot Hummus and Pumpkin Crispbread by Judy Moosmueller
• Hot Pink Hummus by Lena Ropp
• Sprouted Meyer Lemon Basil Hummus by Stephanie McKinnie
• Healthy Lentil and Vegetable Hummus by Zuzana Fajkusova and Nikki Lefler
• Easy Avocado Hummus by Hayley Canning
• Red Pepper Hummus by Kelly Jaggers
• Moroccan-Style Hummus by Courtney Klumper
• Roasted Garlic Hummus by Robin Browne

Fall Recipes Using Hummus

Source: Wild Rice and Hummus Collard Wraps

Having hummus on hand is perfect for a quick snack, but did you know that you can use hummus in so many ways? Try using hummus in these Wild Rice and Hummus Collard Wraps by Zuzana Fajkusova and Nikki Lefler or even in a sandwich filled with your favorite roasted vegetables. You can also use it on burgers and salads!

• Wild Rice and Hummus Collard Wraps by Zuzana Fajkusova and Nikki Lefler
• Roasted Beet Hummus Bowls by Buddha Bowls by Kelli Foster
• Hummus, Avocado, and Sun-dried Tomato Sandwich by Linda Wagner
• Hummus Chickpea Burgers by Kristina Jug & Mitja Bezenšek
• Roast Tomato Hummus Pasta by Stephanie Davies

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