I made this Rainbow Hummus for my kid’s fourth birthday party, and it’s a perfect St. Patrick’s Day recipe, too! You’ll be surprised at how easy it is to make, with the cheats that I used.
Apparently, four-year-olds are obsessed with rainbows. My son – and most of his friends – loves rainbows right now, so when we were planning his birthday party this year, he and his buddy chose a rainbow theme. We went all-out with the rainbow goodness for this party, but I may have been most excited about this Rainbow Hummus recipe.
There’s a lot going on in this recipe, but I totally cheated and used pre-made hummus to save some time. You can use homemade hummus, too, as long as you have enough to make five small batches of Rainbow Hummus. Do what works best for you!
Watch the recipe video, or check out the written recipe below!
I made this Rainbow Hummus for my kid's fourth birthday party. You'll be surprised at how easy it is to make, with the cheats that I used.
- 2 17- ounce packages prepared or about 4 1/2 cups hummus, plain hummus
- 1 roasted red pepper drained
- 1 large carrot chopped
- 3-6 tablespoons of olive oil
- water as needed
- about 1/2 teaspoon curry powder
- about 1 teaspoon turmeric
- 1/2 cup loosely packed kale
- 1-2 tablespoons beet juice
- blue corn chips for dipping
In your blender, combine 1/3 cup hummus with the red pepper. Puree until smooth, and transfer to your first serving bowl.
Rinse the blender, then add another 1/3 cup hummus, the chopped carrot and 1 tablespoon of olive oil (you can sub sesame oil, for Sesame-Carrot hummus). Puree until smooth. Add water, 1 tablespoon at a time, as needed to get things moving. Transfer the carrot hummus to your next serving bowl.
Right in serving bowl #3, combine 1/3 cup hummus with the curry powder, turmeric, and 1 tablespoon olive oil. Whisk to combine.
Rinse the blender well, then add another 1/3 cup hummus plus the kale and another tablespoon of olive oil. Puree until smooth, adding 1 tablespoon of water at a time, as needed, to get a smooth mixture. Transfer to your fourth bowl.
In your last bowl, start by whisking together 2 tablespoons hummus with 1 tablespoon beet juice. Combine well, then add the rest of the hummus (whatever you have left). Stir again, and add the rest of the beet juice, 1 teaspoon at a time, until you get the lovely pink color you want.
Serve with blue corn chips! For the party, I also served salsa fresca and guacamole to bulk out the rainbow situation even more.
You'll need 5 bowls that hold about 1/2 cup apiece for this recipe. The hummus looks best in clear or white bowls, so the colors pop!