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Rainbow Hummus

Name: Rainbow Hummus
Cook time: 30 min
Total time: 30 min
Yield: 18 servings
Ingredients: 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; ⅓ cup sun-dried tomato; 2 tablespoons tahini; 2 tablespoons olive oil; 3 tablespoons olive oil; 2 cloves garlic; 1 teaspoon ground turmeric; ½ teaspoon salt; 2 cups fresh spinach; ¾ cup artichoke heart; ½ cup chickpeas, canned, drained and rinsed; 1 ½ cups purple sweet potato, cooked and cubed; 2 tablespoons water, if needed; 1 cup beet, canned; 8 oz baby carrot; cracker; pita bread, quartered

By Tasty30 min18 servings

Add some color to your appetizer spread with Rainbow Hummus! This vibrant dip is made with a base of chickpeas, tahini, and lemon juice, then blended with beets, sweet potato, spinach, and turmeric for a flavorful and healthy snack.

Instructions

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
Serve with carrots, crackers, and pita bread.
9
Enjoy!