Red, Blue and Green Hummus
Red, Blue and Green Hummus
Description
This colorful twist on hummus combines chickpeas and tahini with antioxidant-rich basil, cilantro, and beet variations. Chickpeas’ fiber and protein stabilize blood sugar and improve gut health, while vitamin B6 supports brain function and mood. Tahini’s amino acids boost serotonin, and each herb adds unique health benefits—cilantro detoxifies, while basil promotes skin health.
Ingredients
4 to 6 SERVES
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)
Directions
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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 -
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. If you want a darker blue, try adding a little lemon juice (optional). 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.
About the author
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.
