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68% would make again

Rainbow Hummus

Tasty Team

Ingredients

for 18 servings

Roasted Red Pepper Hummus

  • 15 oz chickpeas (425 g), 1 can, drained and rinsed
  • 14 oz roasted red pepper (395 g), 1 jar
  • 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 (425 g), 1 can, drained and rinsed
  • 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 (425 g), 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

Spinach & Artichoke Hummus

  • 15 oz chickpeas (425 g), 1 can, drained and rinsed
  • 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 (100 g), canned, drained and rinsed
  • 1 ½ cups purple sweet potato (300 g), 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

Beet Hummus

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

For Serving

  • 8 oz baby carrot (225 g)
  • cracker
  • pita bread, quartered

Nutrition Info

  • Calories 362
  • Fat 19g
  • Carbs 41g
  • Fiber 11g
  • Sugar 9g
  • Protein 13g

Estimated values based on one serving size.

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!

Ingredients

for 18 servings

Roasted Red Pepper Hummus

  • 15 oz chickpeas (425 g), 1 can, drained and rinsed
  • 14 oz roasted red pepper (395 g), 1 jar
  • 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 (425 g), 1 can, drained and rinsed
  • 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 (425 g), 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

Spinach & Artichoke Hummus

  • 15 oz chickpeas (425 g), 1 can, drained and rinsed
  • 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 (100 g), canned, drained and rinsed
  • 1 ½ cups purple sweet potato (300 g), 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

Beet Hummus

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

For Serving

  • 8 oz baby carrot (225 g)
  • cracker
  • pita bread, quartered

Nutrition Info

  • Calories 362
  • Fat 19g
  • Carbs 41g
  • Fiber 11g
  • Sugar 9g
  • Protein 13g

Estimated values based on one serving size.

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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