RECIPE
2 (15 oz.) cans chickpeas, drained and rinsed
1/2 cup tahini
1/4 cup lemon juice
2 Tbsp. water
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. sea salt
Red (tomato) - 1/4 cup canned fire roasted tomatoes, drained and blended and 2 Tbsp. tomato paste
Orange (roasted red pepper) - 1/4 cup roasted red peppers, blended (I used some from a jar)
Yellow (turmeric ginger) - 1 tsp. ground turmeric and 1/2 tsp. ground ginger
Green (spinach) - Blend 1 cup packed fresh spinach with a little water
Blue (plain - the spirulina has little taste) - 1 tsp. blue spirulina powder
Purple (light beet) - 2 Tbsp. canned beets, drained and blended and 1/2 tsp. blue spirulina powder
Pink (beet) - 1/4 cup canned beets, drained and blended
To a food processor, add chickpeas, tahini, lemon juice, water, olive oil, garlic, and salt. Process until smooth. Divide the hummus evenly into seven bowls (about 1/2 cup per bowl). To make red, stir in blended fire roasted tomatoes, and tomato paste. To make orange, stir in blended roasted red peppers. To make yellow, stir in turmeric, and ginger. To make green, stir in blended spinach. To make blue, stir in blue spirulina powder. To make purple, stir in blended beets, and blue spirulina powder. To make pink, stir in blended beets. (For yellow, and blue, you might need to add a little water or olive oil if they seem too dry.) Store covered in the refrigerator. Makes about 6 ½ cups.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
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