RAINBOW HUMMUS RECIPE BY TASTY

Rainbow Hummus Recipe by Tasty image

Here's what you need: chickpeas, roasted red pepper, tahini, olive oil, lemon juice, garlic, smoked paprika, salt, chickpeas, sun-dried tomato, tahini, olive oil, garlic, salt, lemon juice, chickpeas, tahini, olive oil, garlic, ground turmeric, lemon juice, salt, chickpeas, fresh spinach, artichoke heart, tahini, olive oil, garlic, lemon juice, salt, chickpeas, purple sweet potato, tahini, olive oil, garlic, lemon juice, salt, water, chickpeas, beet, tahini, olive oil, lemon juice, garlic, salt, baby carrot, cracker, pita bread

Provided by Rachel Gaewski

Yield 18 servings

Number Of Ingredients 48

Previous Next

Ingredients

15 oz chickpeas, 1 can, drained and rinsed
14 oz roasted red pepper, 1 jar
1 tablespoon tahini
1 tablespoon olive oil
1 tablespoon lemon juice
1 clove garlic
½ teaspoon smoked paprika
¾ teaspoon salt
15 oz chickpeas, 1 can, drained and rinsed
⅓ cup sun-dried tomato
2 tablespoons tahini
2 tablespoons olive oil
1 clove garlic
¾ teaspoon salt
1 tablespoon lemon juice
15 oz chickpeas, 1 can, drained and rinsed
2 tablespoons tahini
3 tablespoons olive oil
2 cloves garlic
1 teaspoon ground turmeric
1 tablespoon lemon juice
½ teaspoon salt
15 oz chickpeas, 1 can, drained and rinsed
2 cups fresh spinach
¾ cup artichoke heart
2 tablespoons tahini
2 tablespoons olive oil
1 clove garlic
1 tablespoon lemon juice
½ teaspoon salt
½ cup chickpeas, canned, drained and rinsed
1 ½ cups purple sweet potato, cooked and cubed
2 tablespoons tahini
3 tablespoons olive oil
1 clove garlic
1 tablespoon lemon juice
¾ teaspoon salt
2 tablespoons water, if needed
15 oz chickpeas, 1 can, drained and rinsed
1 cup beet, canned
2 tablespoons tahini
2 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic
¾ teaspoon salt
8 oz baby carrot
cracker
pita bread, quartered

Steps:

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.
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.
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.
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.
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.
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.
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.
Serve with carrots, crackers, and pita bread.
Enjoy!

Nutrition Facts : Calories 362 calories, Carbohydrate 41 grams, Fat 19 grams, Fiber 11 grams, Protein 13 grams, Sugar 9 grams