Thanksgiving Herb Hummus

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Parsley, Sage, Rosemary, and Thyme are the traditional Thanksgiving herbal flavors, just like the song. This hummus is a great addition to your feast!

This recipe came about because beans alone would roll right out of a vegan Thanksgiving wrap or burrito, all over our lap and onto the floor (and potentially right out the door!). It’s time to create a fusion holiday hummus for everyone. Please read this recipe through before embarking on this fusion idea! This recipe is going to involve a lot of tasting, so get your army of teaspoons ready for dipping.

Let’s always be as organic as possible!

basil_pesto_hummus_pic

Thanksgiving Herb Hummus

Ingredients:

  • 8 oz dried garbanzo beans (cooked will just about double that size)
  • 2/3 c raw tahini
  • basil_hummus_pic1 fresh lemon
  • ½ teaspoon ground cumin
  • 1 handful fresh parsley
  • ¼ teaspoon sage
  • ¼ teaspoon rosemary (not much needed!)
  • ½ teaspoon Thyme
  • Salt to taste
  • Olive Oil (optional)
  • Garlic (optional)

Directions:

  1. Let’s first deal with our seasonal herbs. Since this is hummus, we want our non-parsley herbs pulverized if dry or fresh. Separate your sage, rosemary, and thyme leaves only into 3 bowls. You will not need that much rosemary. One at a time, remove the leaves from the stems and put them into your food processor with the S blade to make sure they are pulverized and return each pulverized herb to its respective bowl. We have to really be careful with the rosemary and sage!
  2. (If you have them powdered in containers, stand by.)
  3. Cook and drain the beans. Then add the cooked beans to your food processor with an S blade to blend. Leave your blended hummus base in the processor.
  4. Everyone likes different herbs and some are stronger than others. The rosemary and sage can really be overpowering. LESS IS MORE!
  5. Add the fresh parsley first. I like tons of parsley. You might not. Add a handful of leaves to start. Pulse to blend
  6. Add cumin. Pulse to blend.
  7. Add thyme. Pulse to blend
  8. Add rosemary and sage. Pulse to blend
  9. Add salt to taste and taste it.
  10. I would NOT add anymore rosemary unless you really want to. However you can add more parsley, thyme, sage, cumin but I would add them in ¼ teaspoon increments.
  11. thanksgiving_dinner_plate_setting_place_fork_spoon_fall_autumn_picMy personal strong choices for Thanksgiving would be sage and parsley. Thyme is your friend and it will go well in the background. Record your use of the herbs for next time. Everyone will like a different melody.
  12. Garlic will be a hummus lover’s decision. If you want this to taste more like hummus, add it. I would add 1–2 cloves, personally. If you want this to taste more like the holidays, OMIT!
  13. OPTION: Also you could add a lot of garlic and salt to some olive oil and top this hummus with that garlicky oil to serve.
  14. You will need at least one squeeze of lemon to “set” this. Add that and pulse to blend. Again, less is more. Taste again to make sure your lemon didn’t run over your sage flavor.
  15. Salt to taste before serving.

You can serve this on a tortilla, flatbread, sweet potato, with arugula and onions in a wrap, or as a topping for roasted squash. Enjoy the smell of your herb-rich kitchen and Happy Holidays!

Needing more holiday ideas? Try this awesome vegan cheeseball!

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