In the last post (goodness, how long ago was that!) I spoke about vegetable hummus inspired by Izzy Hozzack. Today, I’m going to tell you about the next three flavours I tried. I thought I’d have a go at beetroot, parsnip and swede. I haven’t yet done a carrot version as I have that lovely version from Hugh Fearnley-Whittingstall, although having tried six versions now, literally just changing the vegetable, and keeping everything else identical, I’m very tempted to try carrot too.
So after these, next on the agenda is carrot, mushroom, sweet potato and perhaps radish.
A trio of vegetable hummus
Priced at Asda using mySupermarket, March 2018
300g parsnip 40p/kg, 12p
2 tblsp tahini, Bodrum, £2.50/300g, 25p
Half tsp salt
Half tsp Aleppo pepper or ground black pepper
Juice and zest of a lemon, 4 for £1, 25p
Tsp garlic powder, 5p
Total nutrition 410 calories, 60g carbs, 18g fat, 11g protein.
The batch weighs 400g and each 100g is 103 calorie, 15g carbs, 5g fat, 3g protein
Total cost 67p, 17p per 100g
Peel if they need it and chop the parsnips. Cook them and drain well. Or pop them in the oven when its on for something else to give them a roast, they’ll get an extra bit of flavour.
Add everything else and whizz with a hand blender or similar until smooth. Leave some bits unblended if you would like that. If you don’t have a blender, cook the veg until very soft and mash with a fork.
Utterly delicious, just like all the other others I’ve tried! I had some with carrot batons, and on a jacket potato, very yummy.
This parsnip version is creamy and surprisingly, only vaguely tastes of parsnip.
I’m currently adding Aleppo pepper to everything, but chilli would be great too, or smoky or sweet paprika. Up the garlic or leave it out.
Use on everything you would use chickpea hummus. In a sandwich, add some grated carrot for even more veg, or sliced tomato or cucumber. Use as a dip with crudités, top a jacket potato, stir through pasta, spread on a wrap etc
If you are interested, all the Vegetable Hummus are gluten free, dairy free and vegan. Plus it’s only 10 Syns on Slimming World for each batch. All the syns come from the tahini, so adjust that if you want to reduce them.
Make exactly the same as the Parsnip Hummus, substituting Swede for the Parsnip.
The swede version is faintly bitter. I added a smidge of dark brown sugar and left it like that. I quite like that faint twang.
300g swede, 50p a swede, 25p
The whole batch is 80p, 20p per 100g
Total nutrition 311 calories, 36g carbs, 18g fat, 10g protein. Per 100g – 78 calories, 9g carbs, 5g fat, 3g protein
Make exactly the same as the Parsnip Hummus, substituting beetroot for the parsnip. I used one of those packs of beetroot cooked and sealed in a plastic packet. No need to cook anything, just put it all in a jug and blitz.
This one came out a little runny. Perfect texture for on pasta. After I’d added a tin of baked beans rinsed of the sauce, the mouthfeel was perfect.
Pack of value beetroot, 69p/300g
Tin of cheapest baked beans, rinsed of the sauce 23p
The whole batch is £1.47, 37p per 100g
Total nutrition 520 calories, 62g carbs, 21g fat, 21g protein. Per 100g, 131 calories, 15g fat, 5g fat, 5g proteinVegetable hummus made with parsnip, swede or beetroot. Gluten free, vegan and only 10 Syns for the whole batch. Delicious! Click To Tweet
So we now have green peas, sweetcorn, butternut squash, parsnip, swede and beetroot. Lots of lovely variations to try. Have you tried it on veggie phobes – did you get away with it?
Of the growing list of flavours I want to try – Use butternut squash and a couple of dates; or butternut squash, smoked paprika and miso; use sweetcorn and add ginger, turmeric and swap lemon juice for lime.
The tahini really contributes a lot of flavour to this and makes it taste really hummus like. So, many flavours on my list include that tahini, but there are many many others that occur and I’ll try loads and post them. I’m loving these and I hope you do too, anything that gets more veg down us is a good thing isn’t it?