Rainbow Hummus
Directions
- 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.
- 2Process until smooth.
- 3Add 2 tablespoons of olive oil and pulse to combine.
- 4This is avocado hummus.
- 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.
- 6Process until smooth.
- 7Add 1 tablespoon of lemon juice and 2 tablespoons of water, pulse to combine. This is pesto hummus.
- 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.
- 9Process until smooth. This is roasted red pepper hummus.
- 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.
- 11Process until smooth.
- 12Add 2 tbsp of olive oil and pulse.
- 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.
- 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
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