This Vegan Hummus Tastes Like Holiday Stuffing

This Vegan Hummus Tastes Like Holiday Stuffing

Whether you spread it on crackers, serve it as a dip for carrots, or eat it by the spoonful, this spread is a delicious way to switch up your hummus routine with favorite holiday flavors.

Share this
Serves: 6

The combination of rosemary, thyme, and sage imparts big flavor to this classic and approachable dip from The Colorful Family Table cookbook. Add to a grain bowl with roasted sweet potatoes and Brussels sprouts for a nourishing lunch or dinner anytime of year.

What you need:

2 tablespoons olive oil, divided
½ medium yellow onion, diced
2 cloves garlic, minced
1 (15-ounce) can cooked chickpeas
¼ cup tahini
2 tablespoons vegetable broth
1 tablespoon fresh rosemary leaves
1 tablespoon fresh sage leaves
1 tablespoon fresh thyme
½ teaspoon salt
¼ teaspoon black pepper

What you do:

  1. In a small pan over medium-high heat, warm 1 tablespoon olive oil. Add onion and garlic and sauté for about 5 minutes, until onion is translucent. Remove from heat.
  2. Into a blender or food processor, add onion mixture and all remaining ingredients and blend until smooth.
  3. Transfer to a serving dish or storage container and place in refrigerator to chill at least 30 minutes before serving.
For more plant-based recipes like this, read:
Share this

Become a VegNews VIP for exclusive vegan deals, inside scoop, and perks galore!