Rainbow Hummus

Rainbow Hummus

So I’m usually lazy about making hummus but I recently got two from the store that were just so gross.  They had added vinegar to preserve it I suppose and that taste just took over the whole batch.  On a quest to make some flavors of my own, I ended up going all out and made a hummus rainbow as it was so easy to whip up on my own.

I wanted to try a few flavors that weren’t chickpea heavy so I could find ways to sneak in other veggies in our food.  My favorites were definitely the carrot sriracha, ginger lemon and sweet pea/thai basil and beet/walnut hummus.  The carrot sriracha has a nice balance of sweetness of carrots and spice of sriracha.  The ginger and lemon with a dash of turmeric was quite refreshing.  And sweet green pea and thai basil was def another favorite.

When using canned chickpeas, some people prefer to remove the outer shells for a smoother hummus.  I left mine on since fiber is a good thing and I didn’t notice a huge change in consistency.

Serve with veggies, pita chips or I even used some of them in a sandwich!

These are the flavors I made:

Red – red pepper

Orange – Carrot Sriracha

Yellow – Ginger Lemon with turmeric

Green – Sweet Green pea with thai basil

Blue – Squash with blue spirulina

Pink/purple – Beets with toasted walnuts

Note:

– I used canned chickpeas

– I used cooked, peeled beets you can find at Trader Joe’s

-I have not used tahini in all the recipes

-Add in water slowly to get your desired consistency

-Found blue spirulina powder on Amazon

[lt_recipe name=”Sweet Pea and Thai Basil Hummus” summary=”Using peas in the place of chickpeas make this a bright and different take on hummus” servings=”4″ print=”yes” ingredients=”2 cup peas (frozen washed with warm water);3 tbsp tahini;1 tsp Salt;1.5 cloves of garlic;3 tbsp lemon;1.5 tbsp thai basil;2 tbsp olive oil;1/2 tsp cumin;1/2 cup water ;2 pinches of red pepper flakes (optional)” ]1. Add all ingredients except water and blend ingredients.;2. Slowly add in water starting with 3 tbsp and blend.;3. Check consistency and continue adding water until you get desired consistency. I used 1/2 cup of water for mine.;4. Garnish with red pepper flakes and enjoy![/lt_recipe]

[lt_recipe name=”Ginger Lemon Turmeric Hummus” summary=”Anti-inflammatory hummus that is easy to whip up! Ginger and lemon gives this a refreshing taste and a slight hint of turmeric balances out the hummus.” total_time=”15M” print=”yes” ingredients=”1 can chickpeas (16 oz);3 tbsp lemon;1 tsp agave;1/4 tsp cumin;2 tbsp shredded ginger root;1 tsp salt;4 tbsp water;1/4 tsp turmeric” ]1. Add all ingredients except water and blend;2. Add in 2 tbsp water blend again and check consistency. Add in additional water to achieve desired consistency.[/lt_recipe]

[lt_recipe name=”Carrot Sriracha Hummus” summary=”Sweet baby carrots are balanced out with some spicy sriracha in this quick recipe” servings=”4-6″ total_time=”10M” print=”yes” ingredients=”1 cup baby carrots;1 can chickpeas 16 ox.;1/4 cup sriracha;1 tbsp agave;2,5 cloves garlic;3 tbsp sriracha sauce;3 tbsp lemon;1 .5 tsp salt;2 tbsp water” ]1. Add all ingredients except water and blend ingredients;2. Slowly add in water starting with 3 tbsp and blend;;3. Check consistency and continue and add water if needed. I did not need too much due to liquid of sriracha sauce.;4. Garnish with a little extra sriracha for a kick![/lt_recipe]

[lt_recipe name=”Beet and Walnuts Hummus” summary=”Quick easy beet hummus. The earthiness of beets is complemented by walnuts. For a added touch, throw some goat cheese on top!” servings=”4-6″ total_time=”10M” print=”yes” ingredients=”2 medium cooked peeled beet;1 can chick peas 16 oz;2 tbsp olive oil;1 tsp cumin;1/2 tsp coriander;1 tbsp tahini;1 tbsp agave;1/2 cup toasted walnuts;2 clove garlic;1 tsp salt;1/4 cup water” ]1. Mix all ingredients except water;2. Add in 3 tbsp of water and blend. Check consistency and add additional water to achieve desired consistency.[/lt_recipe]

[lt_recipe name=”Red Pepper Hummus” summary=”Quick nutritious red pepper hummus with garlic and basil for flavor” servings=”4-6″ total_time=”10M” print=”yes” ingredients=”3 mini red peppers (1.5-2 inches each);1 can chickpea 16 0z.;2 tbsp lemon;2.5-3 clove garlic;1/2 tbsp basil;1 tsp salt;1/4 cup water;1/2 tbsp tahini” ]1. Mix all ingredients except water.;2. Slowly add in 3 tbsp water and blend. Check consistency and add additional water to achieve desired consistency.[/lt_recipe]

[lt_recipe name=”Squash Hummus” summary=”Added squash to sneak in veggies into this hummus with some blue spirulina powder to complete the rainbow hummus” servings=”4-6″ total_time=”10M” print=”yes” ingredients=”2 medium squash;1 can chickpea 16 0z.;2 tbsp lemon;2.5-3 clove garlic;1/2 tbsp basil;1 tsp salt;1/4 cup water;1/2 tbsp tahini;1 tsp blue spirulina powder” ]1. Mix all ingredients except water.;2. Slowly add in 3 tbsp water and blend. Check consistency and add additional water to achieve desired consistency[/lt_recipe]

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