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Rainbow Hummus

by Rachel Gaewski

Ingredients

for 18 servings

Roasted Red Pepper Hummus

  • 15 oz
    chickpeas, 1 can, drained and rinsed (425 g)
  • 14 oz
    roasted red pepper, 1 jar (395 g)
  • 1 tablespoon
    tahini
  • 1 tablespoon
    olive oil
  • 1 tablespoon
    lemon juice
  • 1 clove garlic
  • ½ teaspoon
    smoked paprika
  • ¾ teaspoon
    salt

Sun-Dried Tomato Hummus

  • 15 oz
    chickpeas, 1 can, drained and rinsed (425 g)
  • ⅓ cup
    sun-dried tomato (20 g)
  • 2 tablespoons
    tahini
  • 2 tablespoons
    olive oil
  • 1 clove garlic
  • ¾ teaspoon
    salt
  • 1 tablespoon
    lemon juice

Turmeric Garlic Hummus

  • 15 oz
    chickpeas, 1 can, drained and rinsed (425 g)
  • 2 tablespoons
    tahini
  • 3 tablespoons
    olive oil
  • 2 cloves garlic
  • 1 teaspoon
    ground turmeric
  • 1 tablespoon
    lemon juice
  • ½ teaspoon
    salt

Spinach & Artichoke Hummus

  • 15 oz
    chickpeas, 1 can, drained and rinsed (425 g)
  • 2 cups
    fresh spinach (80 g)
  • ¾ cup
    artichoke heart (125 g)
  • 2 tablespoons
    tahini
  • 2 tablespoons
    olive oil
  • 1 clove garlic
  • 1 tablespoon
    lemon juice
  • ½ teaspoon
    salt

Purple Sweet Potato Hummus

  • ½ cup
    chickpeas, canned, drained and rinsed (100 g)
  • 1 ½ cups
    purple sweet potato, cooked and cubed (300 g)
  • 2 tablespoons
    tahini
  • 3 tablespoons
    olive oil
  • 1 clove garlic
  • 1 tablespoon
    lemon juice
  • ¾ teaspoon
    salt
  • 2 tablespoons
    water, if needed

Beet Hummus

  • 15 oz
    chickpeas, 1 can, drained and rinsed (425 g)
  • 1 cup
    beet, canned (100 g)
  • 2 tablespoons
    tahini
  • 2 tablespoons
    olive oil
  • 1 tablespoon
    lemon juice
  • 1 clove garlic
  • ¾ teaspoon
    salt

For Serving

  • baby carrot
  • crackers
  • pita bread, quartered

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Preparation

  1. Make the roasted red pepper hummus: combine the chickpeas, roasted red peppers, tahini, olive oil, lemon juice, garlic, paprika, and salt in a food processor and pulse until smooth. Transfer to a small bowl and wash out the food processor.
  2. Make the sun-dried tomato hummus: combine the chickpeas, sun-dried tomatoes, tahini, olive oil, garlic, salt, and lemon juice in a food processor and pulse until smooth. Transfer to a small bowl and wash out the food processor.
  3. Make the turmeric garlic hummus: combine the chickpeas, tahini, olive oil, garlic, turmeric, lemon juice, and salt in a food processor and pulse until smooth. Transfer to a small bowl and wash out the food processor.
  4. Make the spinach and artichoke hummus: combine the chickpeas, spinach, artichoke hearts, tahini, olive oil, garlic, lemon juice, and salt in a food processor and process until smooth. Transfer to a small bowl and wash out the food processor.
  5. Make the purple sweet potato hummus: combine the chickpeas, purple sweet potatoes, tahini, olive oil, garlic, lemon juice, and salt in a food processor and process until smooth. Add 2-3 tablespoon of water, as needed, if the hummus seems too thick. Transfer to a small bowl and wash out the food processor.
  6. Make the beet hummus: combine the chickpeas, beets, tahini, olive oil, lemon juice, garlic, and salt in a food processor and process until smooth. Transfer to a small bowl.
  7. To assemble, spoon each hummus color in six strips in a medium to large baking or serving dish. Use a spatula or bench scraper to help separate the sections.
  8. Serve with carrots, crackers, and pita bread.
  9. Enjoy!
 

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