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The Barefoot Housewife’s RAINBOW HUMMUS

January 19, 2017
The Barefoot Housewife is a blogger, food photographer & stylist. The mother of three approaches food simply: Eat more plants with family and friends. Her plant based meals are colourful and full of love. We couldn’t go past her rainbow hummus…

Blend together in a high-speed blender or food processor.


– 2 Cans or Organic Chickpeas (rinsed & drained)
– 1/4 Cup of Lemon Juice
– 1/4 Cup of Hulled Tahini
– 1 Garlic Clove
– 1/2 Tsp Salt

While blending slowly drizzle in enough water to achieve your preferred consistency. Taste & add more lemon or salt if desired.

Then divide into 3 bowls & add:

For Red: Add 1/2 cup raw beetroot puree.

For Yellow: Add 1/2 tsp turmeric, 1/4 tsp ground cumin, 1/4 tsp ground coriander, 1/4 tsp sweet paprika

For Green: Add 1/4 tsp spirulina powder (for colour, you shouldn’t be able to taste it), 1 spring onion finely chopped, 1 bunch mint finely chopped.

Drizzle with good quality extra virgin olive oil prior to serving & a sprinkle of za’atar if desired.

Served with baked sweet potato fries, salad of zoodled carrot & zucchini, red cabbage, cherry tomatoes, fresh mint & lemon, avocado & pickled red onion.


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