Rainbow Hummus

  1. Beetroot Hummus
  2. Turmeric & Cumin Hummus
  3. Spinach & Basil Hummus

You can whip up these 3 colorful hummus recipes in no time using regular hummus as a base. I used a 16 oz store bought container, and divided it up in thirds to make all three of these beautiful hummus recipes. As much as I love making all of these from scratch, sometimes I need a little shortcut. This is perfect for when you are having a party and have a lot of other things you need to make.

 

 

For the beetroot hummus, I first roasted a small beet. After it cooled, I coarsely diced it and put it in a food processor. It was a tiny beet, and was about 1/2 cup total. Blend the beet, then add 1 teaspoon of freshly squeezed lemon juice, then 1/3 of the hummus from the 16 oz. container. That’s it!

By the way, I usually have roasted beets in my freezer to be able to add to hummus, smoothies, etc. I put about 1/2 cup servings of cooled diced roasted beets in ziplocks when ever I make them, and then just pop them in the freezer. It’s a big time saver for things like this.

I topped the hummus below with redbud blossoms from our tree (yes they are edible!), but in the tray at the bottom, I just finely chopped up some of the red cabbage I was serving it with. Then a little drizzle of olive oil.

 

The turmeric and cumin hummus is the easiest. Put 1/3 of the hummus from the 16 oz. container and put it in a small bowl. Mix in 1 tsp of turmeric and 1 tsp of cumin until well blended. See? I said it was easy 😉

I topped the hummus with some toasted pine nut and drizzle of olive oil.

(oh, btw, you see the lemon in this picture below? It’s only there for the color, It’s only used in the beetroot hummus recipe)

 

For the spinach and basil hummus – take a handful of baby spinach (about 1 cup loosely packed) and 1/2 cup basil (again, loosely packed) and blend in a food processor. Add about 1 tsp olive oil to get it nice and smooth. Then put in the last 1/3 of prepared hummus and blend well.

I topped the hummus with little tiny basil leaves and a drizzle of olive oil.

 

After you have all your hummus made, assemble them on a tray or cutting board with lots of colorful veggies and dig in!

This hummus tray was inspired by Jennifer @girlonrange. I used completely different hummus recipes, but the veggie tray assembly was all inspired by her, it was just so beautiful. Go check out her Instagram to see for yourself. 🙂


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Rainbow Hummus
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Instructions
  1. Divide your hummus into thirds and set aside.
  2. To make the beetroot hummus: roast your beet, peel and coursely chop. Put the beetroot and freshly squeezed lemon juice in a food processor and blend. Add 1/3 of your hummus and blend again. Set aside.
  3. To make the turmeric and cumin hummus: put 1/3 of the hummus in a bowl and mix in the turmeric and cumin until well blended. Set aside.
  4. To make the spinach and basil hummus: put spinach and basil in a food processor and blend, add olive oil and blend again. Then add the last 1/3 of hummus and blend well. Set aside.
  5. Serve with veggies, like above, or your favorite pita chip.
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