These two hummus recipes are just spectacular with no chickpeas! Hummus has always been a traditional favorite as a dip or as a sauce or as a garnish on a dinner plate. The saltiness, the rich flavors, and the colorful variations of recipes are just so universal! Stemming from the ancient old Arabic tradition of hummus as a “meze” – an appetizer- preceding a full meal, nowadays, hummus can now be interpreted as healthier, low sodium versions.
These two pictured above are:
1. Beetroot Hummus green peas, (pumpkin or) butternut squash purée, lemon juice, evoo, salt, and tahini.
2. Pumpkin/Squash Hummus crushed (almonds or) walnuts, canned sodium-free beets, lemon juice, evoo, salt, and tahini.
So many variations! Enjoy!