Red, Blue and Green Hummus

Recipe 10 minPreparation Time 5 minCooking Time
Red, Blue and Green Hummus

Red, Blue and Green Hummus

10 minPreparation Time 5 min Cooking Time

About this Recipe

Hummus is a classic Middle Eastern dip that goes well with most vegetables, crackers, and breads. This is a recipe for a basic hummus with colorful options for flavors that impart different health benefits.

The Benefits

Chickpeas are high in fiber, protein, and healthy fats and can help control blood sugar, manage weight, and support heart and gut health. Chickpeas are also high in vitamin B6, which helps promote normal brain development and reduce depression. The tahini contributes important amino acids that support production of serotonin, the feel-good hormone that can help improve mood and reduce depression. Basil has antioxidants and antibacterial properties, helping to maintain skin health, boost digestion, and detoxify the body. Cilantro helps rid the body of heavy metals, lower blood sugar, and support heart health. Butterfly pea flower helps balance the nervous system and boost immunity. Beets are high in B vitamins (like folate), tryptophan, and antioxidants (like betaine), which all support mood in various ways.

Note: Adding lemon juice to the blue hummus will cause it to darken in color.

Tools & Equipment: Food processor


Serves 4 to 6

For the Hummus

  • 1 (15.5 oz/439 g) can chickpeas, rinsed and drained
  • 1/2 cup (110 ml) tahini, not too thick
  • 2 large (8 g) garlic cloves, grated or finely chopped
  • 1 tsp (4 g) fine kosher salt
  • 1/2 cup (115 ml) extra virgin olive oil

For Red Hummus

  • 16 oz (225 g) boiled red beets, peeled and roughly chopped

For Blue Hummus

  • 2 tsp (1 g) butterfly pea flower powder

For Green Hummus

  • 2 cups (50 g) fresh basil
  • ½ cup (10 g) fresh cilantro
  • ½ cup (10 g) coarsely chopped fresh flat-leaf parsley
  • 1 Tbsp (2 g) fresh tarragon
  • ½ cup (120 ml) fresh lemon juice (from 2 to 4 lemons)


  1. Step 1
    In a food processor, pulse the chickpeas, tahini, garlic, and salt until chopped. While the processor is running, slowly add the oil in a steady stream until the hummus has a creamy consistency. (You may not need all the oil.) Divide hummus into three portions
  2. Step 2
    For green hummus, transfer one portion of the hummus to a bowl. Clean the food processor bowl and add the herbs. Pulse the herbs until chopped. Return the hummus to the food processor bowl. Add the lemon juice and pulse to combine. For blue hummus, sprinkle one portion with the butterfly pea flower powder and pulse until blended. For red hummus, add the beets to the final portion of plain hummus and pulse until blended. Store the hummus in an airtight container in the fridge for 3-4 days.

Level Up: Cook your chickpeas from scratch. Soak 1¼ cups (250 g) dried chickpeas in water overnight. Drain and rinse the chickpeas. Add the chickpeas to a saucepan and sprinkle with 1 tsp baking soda. Cook over high heat for 3 minutes, stirring constantly. Cover the chickpeas with water and bring to a boil. Cook for 40 minutes, skimming any foam from the surface of the water. Drain the chickpeas. When they are cool enough to handle, remove the skins from the chickpeas. Proceed with the hummus recipe.

Explore Recipe Ingredients

About the author

Chloe Chappe

Chloe Chappe

Chloe Chappe is a private chef and writer based in Los Angeles, CA. Her cooking and food writing pursuits are motivated by personal traditions, cultural culinary history, accessibility, the aesthetics of a colorful meal, and the love of gathering people for a meal.

View profile