68% would make again
Rainbow Hummus
featured in 7 Dazzling Rainbow Recipes
Add some color to your appetizer spread with Rainbow Hummus! This vibrant dip is made with a base of chickpeas, tahini, and lemon juice, then blended with beets, sweet potato, spinach, and turmeric for a flavorful and healthy snack.
Tasty Team
May 05, 2023
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
- 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!
