Hummus Rainbow

Hummus Rainbow

Need I say anything about this one? This vibrant platter radiates fun and liveliness. Just imagine the fun colors it will bring to your game night or a get-together party!

Bye-bye boring beige and hello purple, yellow, red and green! 2018 is predicted to be a colorful year in terms of food and I think that is a trend worth following. Don’t you? I don’t think I should be telling you about the health benefits of naturally colorful foods. Retarding ageing, preventing cancer, boosting immunity, detoxification are just a few of the wonderful things that pigmented vegetables and fruits promise to do for us.

This varicolored platter includes four types of insanely delicious hummus.

  1. Green – Parsley and Green Chilli Chickpea Hummus
  2. Yellow – Turmeric and Cumin Chickpea Hummus
  3. Purple – Beetroot Pinto Bean Hummus
  4. Orange – Gochujang (Korean Hot Pepper Paste) Pinto Bean Hummus

Eat ‘Hummus Rainbow’ to color yourself healthy and glow from within. Is eating colorful food a part of your new food resolution for 2018? 🌈

Hummus Rainbow

Serves 6-8
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Dietary Gluten Free, Vegan
Meal type Appetizer
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Casual Party

Ingredients

  • 2.5 teaspoons Baking Soda

Green Hummus

  • 1 cup Chickpeas (Cooked or Canned and Skinned)
  • 4 Green Chillies (Chopped)
  • 1/4 cup Parsley (Chopped)
  • 2 tablespoons Olive Oil
  • 1 Small Garlic Clove
  • 1 tablespoon Tahini
  • 5 tablespoons Lemon Juice
  • 1/2 teaspoon Sea Salt

Green Hummus (Optional)

  • 2 tablespoons Water

Yellow Hummus

  • 1 cup Chickpeas (Cooked or Canned and Skinned)
  • 1 teaspoon Turmeric
  • 1/4 teaspoon Cumin Powder
  • 2 tablespoons Olive Oil
  • 1 Small Garlic Clove
  • 1 tablespoon Tahini
  • 5 tablespoons Lemon Juice
  • 1/2 teaspoon Sea Salt

Yellow Hummus (Optional)

  • 2 tablespoons Water

Purple Hummus

  • 1 cup Pinto Beans
  • 1 Medium Beetroot (100 grams) (Cut into rough pieces)
  • 1/2 teaspoon Lemon Zest
  • 2 tablespoons Olive Oil
  • 1 Small Garlic Clove
  • 1 tablespoon Tahini
  • 1/2 Lemon (Juiced)
  • 1/2 Sea Salt
  • 1 cup Water (For cooking beetroot)

Purple Hummus (Optional)

  • 2 tablespoons Water

Orange Hummus

  • 1 cup Pinto Beans (Cooked or Canned and Skinned)
  • 2 tablespoons Gochujang
  • 2 tablespoons Olive Oil
  • 1 tablespoon Tahini
  • 3 tablespoons Lemon Juice
  • 1/2 teaspoon Sea Salt

Orange Hummus (Optional)

  • 2 tablespoons Water

Directions

To skin chickpeas, add baking soda to cooked and drained chickpeas, mix and heat in a microwave or pan for 2 minutes or until they are hot. Rinse in cold water and rub vigorously between your hands to loosen up the skin. Repeat 3-4 times.
Cook beetroot in 1 cup water for 10 minutes and drain.
Put all ingredients (except water) of each hummus type in a food processor and puree until smooth and creamy. Use water only if you have trouble grinding.
Check for seasoning and drizzle olive oil on top before serving.

2 Comments

  1. I could eat up that hummus jar! Superb pictures.

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