Ingredients
18
18 servings
- •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
Instructions
- 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!
Nutritional Facts
Per 18 servings
- Calories: 362
- Carbohydrate: 41g
- Fat: 19g
- Fiber: 11g
- Protein: 13g
- Sugar: 9g
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