Rainbow Hummus

3 mins
Serves 6
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Directions

  1. 1In a food processor, combine 1 can of chickpeas, 1 avocado, 1 clove of garlic, 1 jalapeno, 1/4 cup of cilantro, 1 teaspoon of cumin, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1 tablespoon of lime juice.
  2. 2Process until smooth.
  3. 3Add 2 tablespoons of olive oil and pulse to combine.
  4. 4This is avocado hummus.
  5. 5In a food processor, combine 15 oz of chickpeas, 1/4 teaspoon of salt, 1/2 teaspoon of cumin, 1 minced clove of garlic, and 1/2 cup of pesto.
  6. 6Process until smooth.
  7. 7Add 1 tablespoon of lemon juice and 2 tablespoons of water, pulse to combine. This is pesto hummus.
  8. 8Combine 115 oz can of chickpeas, 14 oz of roasted red peppers, 1 tbsp of tahini, 1 tbsp of olive oil, 1 tbsp of lemon juice, 1 clove of garlic, 1/2 tsp of smoked paprika and 3/4 tsp of salt in a food processor.
  9. 9Process until smooth. This is roasted red pepper hummus.
  10. 10For the spinach and artichoke hummus, combine 115 oz can of chickpeas, 1 cup of baby spinach, 3 artichoke hearts, 1 clove of garlic, 3 tbsp of tahini, 2 tbsp of lemon juice, 1/2 tsp of salt and 1/2 tsp of pepper in a food processor.
  11. 11Process until smooth.
  12. 12Add 2 tbsp of olive oil and pulse.
  13. 13For the beet hummus, combine 115 oz can of chickpeas, 1 cup of sliced beets, 2 tbsp of tahini, 2 tbsp of olive oil, 1 clove of garlic, 3/4 tsp of salt and 1 tbsp of lemon juice in a food processor.
  14. 14Process until smooth.

Ingredients

  • 1 can chickpeas
  • 1 avocado
  • 1 clove garlic
  • 1 jalapeno
  • 0.25 cup cilantro
  • 1 tsp cumin
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 1 tbsp lime juice
  • 2 tbsp olive oil
  • 15 oz chickpeas
  • 0.25 tsp salt
  • 0.5 tsp cumin
  • 1 clove, minced garlic
  • 0.5 cup pesto
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 115 oz can chickpeas
  • 14 oz roasted red peppers
  • 1 tbsp tahini
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic
  • 0.5 tsp smoked paprika
  • 0.75 tsp salt
  • 1 can chickpeas
  • 1 cup baby spinach
  • 3 artichoke hearts
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 2 tbsp olive oil
  • 115 oz can chickpeas
  • 0.33 cup sundried tomatoes
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 clove garlic
  • 0.75 tsp salt
  • 1 tbsp lemon juice
  • 115 oz can chickpeas
  • 2 cups spinach
  • 0.75 cup artichoke hearts
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp lemon juice
  • 0.5 tsp salt
  • 0.5 cup chickpeas
  • 1.5 cups purple sweet potatoes
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp lemon juice
  • 0.5 tsp salt
  • 115 oz can chickpeas
  • 1 cup beets
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 clove garlic
  • 0.75 tsp salt

Equipment

food processor
Rainbow Hummus | Clip Recipe