This summer, when you’re hosting a backyard barbecue or a Fourth of July picnic or a family reunion, I want you to try to my tri-colored hummus. It’s basically hummus three different ways. Let’s face it, food and snacks bring people together, especially fun food like these colorful hummus recipes, served on adorable crackers.
How do you make hummus different colors?
I start with my standard authentic Lebanese style hummus recipe. Then I divide up the hummus into three equal parts. I save one as the original kind.
For the second portion of the recipe, I blend spinach and parsley with 1/3 of the base hummus in the food processor and get a beautiful green hummus. Kinda looks like guacamole! Kinda tastes amazing!
For the final portion of the recipe, I blend sundried tomatoes and red pepper flakes with 1/3 of the base hummus in the food processor to make red hummus! It has a nice kick and a rich flavor!
And just like that, you’ve added some glitz to your crackers! It’s delicious and unexpected, yet so simple! And something you can easily incorporate to your summer get-togethers. Think Mediterranean Mezza (tapas) theme night 😉
Why I love this tri-colored hummus
- Everyone is already a fan of hummus so tri-colored hummus is three times the fun – a true party favorite!
- The recipe is super simple to make at home
- If you’re in a time-crunch, you can make this recipe even easier by using store-bought hummus as your base
- It’s dairy-free, vegan, and full of protein!
More hummus recipes:
If you’ve tried this healthy-ish feel good Tri-Colored Hummus recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
- 1 15 oz. can chickpeas/garbanzo beans rinsed/drained
- 3 Tablespoon lemon juice
- 2 Tablespoon tahini
- 2 small garlic cloves
- 1/2 teaspoon salt
- 1-2 Tablespoon hot water as needed
- ½ cup fresh baby spinach
- 1 Tablespoon parsley
- ½ cup sundried tomatoes with their oil
- 1 teaspoon crushed red pepper
- Rinse chickpeas and blend in a food processor until powder-like.
- Add lemon juice, tahini, garlic cloves, salt and cumin and blend until smooth.
- While blending, slowly add boiling water until the texture becomes smooth and creamy.
- Remove 1/3 mixture and set aside.
- To 1/3 base hummus, add the spinach and parsley and blend again until hummus becomes light green.
- To 1/3 base hummus, add the sundried tomatoes and crushed red pepper, and blend again until hummus becomes orangey-red.
- Scoop about ½ tbsp. of any on top of cracker and garnish with extra ingredients (chickpeas, baby spinach and sundried tomatoes)
- Storage: Store any leftover hummus in an airtight container for up to 5 days. If any hummus are on crackers, they are best consumed within 24 hours.