Rainbow Hummus Recipe By Tasty

CLASSIC HUMMUS RECIPE BY TASTY

Classic Hummus Recipe by Tasty image

Here's what you need: chickpeas, garlic, tahini sauce, lemon juice, cumin, red pepper flakes, salt, black pepper, extra virgin olive oil, water, fresh parsley

Provided by Jordan Kenna

Categories Snacks

Yield 2 cups

Number Of Ingredients 11

Ingredients

14 oz chickpeas, 1 can
2 cloves garlic
¼ cup tahini sauce
2 tablespoons lemon juice
1 teaspoon cumin
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
2 tablespoons water
fresh parsley, chopped, to serve

Steps:

Add chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
While blending, slowly add in the olive oil and water until hummus is creamy and smooth.
Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.
Enjoy!

Nutrition Facts : Calories 556 calories, Carbohydrate 59 grams, Fat 28 grams, Fiber 17 grams, Protein 21 grams, Sugar 9 grams

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

Categories Appetizers

Yield 18 servings

Number Of Ingredients 48

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

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Optional: peel the chickpeas. This makes your hummus much smoother. The trick to peeling faster is to fry the chickpeas (450 grams / 2 ¼ cups total) with 2 tablespoons of baking soda for a few minutes. Then you can rub them together while rinsing and the peels will fall off!
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