A big bowl of fresh hummus with pita bread and veggies is one of the most classic Israeli dishes to enjoy. And what’s better than some classic hummus? Brightly hued hummus made with fresh vegetables and spices in four delicious and healthy flavors.
Watch our short video below and enjoy some fresh hummus tonight.
Please note: chickpea water or aquafaba is the chickpea liquid you find in canned chickpeas.
Ingredients
For the beet hummus:
- 2 medium beets
- 1 can chickpeas
- 2 Tbsp olive oil
- 2 Tbsp water or aquafaba
- ½ tsp salt
For the spinach basil hummus:
- ½ cup cooked spinach, excess water removed
- 1 can chickpeas
- ¼ cup packed basil leaves
- 2 Tbsp water or aquafaba (chickpea water)
- 2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the roasted red pepper hummus:
- 1 can chickpeas
- 1 roasted red pepper
- 1 Tbsp water or aquafaba (chickpea water)
- 1-2 Tbsp olive oil
- ½ tsp salt
For the turmeric and garlic hummus:
- 1 can chickpeas
- 1 ½ tsp turmeric
- 3 roasted garlic cloves
- 3 Tbsp water or aquafaba (chickpea water)
- 2 Tbsp olive oil
- 2 Tbsp tahini
- 1 tsp lemon juice
- ½ tsp salt
Directions
- Place all ingredients in food processor fitted with blade attachment.
- Pulse until smooth; can add additional olive oil or water (or aquafaba) if needed.
- Store in airtight container in the fridge for up to 1 week.
