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 the favorite flavors of the season.

Serves: 6

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

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 for at least 30 minutes before serving.
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