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67% 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

Shop ingredients with
    Calories 94
    Fat 5g
    Carbs 14g
    Fiber 3g
    Sugar 5g
    Protein 3g

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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