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RECIPE

Rainbow hummus trio

All delicious – which one will you choose?

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Photo: Inbal Bar-Oz

It’s not just their eye-catching colours that you’ll adore — these three hummus recipes are equally delicious. The flavour of each is totally different. Use a good quality tahini for best results. Using ice cubes is the key to making a light and airy hummus. The ingredients given are enough for one batch of one colour. To make all three you will need three batches of the basic ingredients.

Serves: 8

Prep: 10 mins per hummus

Cook: None

Ingredients:

Basic hummus recipe:

1 x 400g tin cooked chickpeas, rinsed.

½ tsp salt

Juice of 1 lemon (more if you like it lemony!)

100g tahini

6-7 ice cubes

½ tsp cumin

10ml extra virgin olive oil

For the Barbie (pink) hummus:

As above plus 3 large, ready-cooked beetroots (not pickled)

For the turmeric hummus:

As above plus 2 tsp ground turmeric

Method:

  • For the basic hummus:
  • Drain the chickpeas and rinse in clean water.
  • Place into a food processor or powerful blender with the tahini, cumin, lemon juice and salt.
  • Blend until the you have a smooth paste. The mixture will seize up, this is normal when you mix tahini.
  • Whilst the motor is running, drop the ice cubes in one by one. Wait until each one is absorbed into the mixture before dropping in the next.
  • With each ice cube, the mixture will lighten in colour and texture, and you will know when it is done when you have a light-coloured whipped humus.
  • Tip out onto your serving platter or bowl and smooth out the top.
  • Serve drizzled with a little extra virgin olive oil and a sprinkle of cumin or paprika – optional.
  • To make the Barbie beet humus:
  • Follow the same recipe as above but add the beetroots once you have a smooth paste and before you add the ice cubes.
  • To make the sunshine turmeric hummus:
  • Follow the same recipe as above adding the turmeric to the smooth mixture before you add the ice cubes.

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