This simple rainbow hummus is perfect for St. Patrick's Day, Pride, or any time you're looking to add some serious color to a party spread. I used cheats to make this recipe super easy.
Servings 18
Author Becky Striepe
Ingredients
27ouncesplain hummusA 17-ounce package plus a 10-ounce package will do the trick, or you can make 3 ½ cups of plain hummus before you start.
In your blender, combine ¾ cup hummus with the red pepper. Puree until smooth, and transfer to a small serving bowl or one section of a sectioned serving dish.
Carrot hummus
Rinse the blender, then add the carrot pieces and blend them to chop them up finely. Then add ¾ cup hummus , 1 tablespoon of sesame oil, ½ teaspoon of turmeric, and ½ teaspoon curry powder. Puree until smooth. Add water, 1 tablespoon at a time, if needed to get things moving. Transfer the carrot hummus to your next serving bowl or section of your serving dish.
Kale or spinach hummus
Rinse the blender, then add ¾ cup hummus plus the kale or spinach, the basil, 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 another bowl or to your sectioned serving dish.
Beet hummus
Rinse the blender one last time. Then, in the blender, combine ¾ cup hummus with the sliced beets. Puree until smooth, and transfer to a small serving bowl or another section of the sectioned serving dish.
For serving (complete the rainbow!)
Serve with blue corn chips.
Notes
About rinsing the blender: You don't have to totally rinse out the blender between colors. Just a casual rinse will do the job. A little leftover color won't hurt anything, as long as you go in the order listed in the recipe.You'll need 5 bowls that hold about 1 cup apiece for this recipe, which includes a bowl to serve the chips. The hummus looks best in clear or white bowls, so the colors pop!