Stuffing Hummus, Vegan & Gluten-Free Thanksgiving
With Thanksgiving right around the corner, today I’m sharing an early preview of one of my favorite recipes from my new cookbook, The Colorful Family Table, because its just PERFECT for T-day!
I couldn’t possibly make you wait until after Thanksgiving (the book comes out December 3rd!!) to have today’s Vegan & Gluten-Free Stuffing Hummus. You absolutely need it as an appetizer at your Thanksgiving feast.
If you’ve been following the blog for a while, I’m sure you already know that stuffing is my favorite holiday dish. I’ve posted a few variations of stuffing muffin recipes on the blog in previous years and I truly look forward to topping those babies with mashed potatoes and gravy all year. There’s just something about the combination of rosemary, thyme and sage that is so perfectly cozy, you know?
That brings us to the stuffing hummus. If you think it sounds like a funky combination, just trust me that the taste is truly glorious! If you think it sounds like holiday perfection, you are correct my friend! Either way, it definitely deserves a spot on your holiday appetizer spread. It’s super easy to make, plus it’s a very visually appealing dish topped with fresh herbs and extra chickpeas.
As you can see in the photo above, this is the perfect dish to bring to a Friendsgiving feast, office party or holiday potluck. I served it with Smoky Brussels Chips, Crispy PSL Chickpeas and Apple-Almond Cookies (all recipes in The Colorful Family Table!), and it’s great with a classic combination of chips, crackers and crudités.
Alright, let’s get to the recipe!
- 2 tablespoons olive oil, divided
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- 1½ cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
- ¼ cup tahini
- 2 tablespoons vegetable broth
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 tablespoon fresh sage (or 1teaspoon dried)
- Salt and black pepper, to taste
- Heat 1 tablespoon of the olive oil in a small pan over medium-high heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is translucent.
- Transfer the onion and garlic to a blender or food processor. Add the chickpeas, tahini, vegetable broth, remaining 1 tablespoon olive oil, rosemary, thyme, sage, salt, and pepper, and blend until smooth.
- Transfer to a serving dish or storage container and place in the refrigerator to chill for at least 30 minutes before serving.
