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5 from 2 votes

Tri-Colored Hummus

Check out my classic Lebanese hummus recipe that I tweaked three ways to make Tri-colored hummus: Top the hummus on a cracker for the perfect summer snack!
Course Appetizer
Cuisine Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 45 servings
Calories 16kcal
Author Yumna Jawad

Ingredients

Base Hummus

  • 1 15 oz. can chickpeas rinsed/drained
  • 3 Tablespoon lemon juice
  • 2 Tablespoon tahini
  • 2 small garlic cloves
  • 1/2 teaspoon salt
  • 1-2 Tablespoon hot water as needed

Green Hummus

  • ½ cup fresh baby spinach
  • 1 Tablespoon parsley

Red Hummus

Instructions

Base Hummus

  • 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.

Green Hummus

  • To 1/3 base hummus, add the spinach and parsley and blend again until hummus becomes light green.

Red Hummus

  • To 1/3 base hummus, add the sundried tomatoes and crushed red pepper, and blend again until hummus becomes orangey-red.

Assembly

  • Scoop about ½ tbsp. of any on top of cracker and garnish with extra ingredients (chickpeas, baby spinach and sundried tomatoes)

Notes

  • 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.

Nutrition

Serving: 3g | Calories: 16kcal | Carbohydrates: 1g | Sodium: 58mg | Potassium: 40mg | Vitamin A: 70IU | Vitamin C: 1.9mg | Calcium: 6mg | Iron: 0.2mg