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Tri Color Hummus

 

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Tri Color Hummus
 

 

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Recipe

Tri Color Hummus

Make this tri color chummus easily starting from one large batch of the classic chummus and then adding sun dried tomatoes to a third and spinach another third. Gorgeous and delicious.

Times

  • Ready Time : 0 min

Servings

1 3/4 cups

Ingredients

  • 1 (15-ounce) can chickpeas, drained
  • ⅓ cup sesame (tahini) paste
  • 1 clove garlic, peeled
  • Juice of ½ lemon (about 2 tablespoons)
  • 1 teaspoon salt
  • ¾ - 1 cup water
  • 1/2 cup sun-dried tomatoes in oil
  • 1/2 cup frozen chopped spinach, thawed and squeezed dry
  • 1 clove garlic

Directions

Place chickpeas, sesame paste, garlic, lemon juice and salt in a food processor. Blend, adding water slowly until desired thickness—a dip-like consistency—is reached. Chill in refrigerator 1 hour before serving.

Tip: When serving a single flavor of chummus, serve on a flat plate and use the back of a spoon in a circular motion to smooth out the
chummus. Top with a few dashes of sumac or paprika, and drizzle with olive oil.

Variations:
Sun-Dried Tomato Chummos. Combine 1 cup prepared classic chummus and 1/2 cup sun-dried tomatoes in oil, drained in the bowl of a food processor. Blend, adding water slowly until desired thickness—a dip-like consistency—is reached. Chill in refrigerator 1 hour before serving.

Spinach & Garlic Chummus. Combine 1 cup prepared classic chummus and 1/2 cup frozen chopped spinach, thawed and squeezed dry, and garlic in the bowl of a food processor.  Blend, adding water slowly until desired thickness—a dip-like consistency—is reached.
Add salt to taste. Chill in refrigerator 1 hour before serving.

Nutrition information is based on 7 servings (1/4 cup each)

Nutrients

Servings Per Recipe: 1 3/4 cups

Amount Per Serving

  • Calories: 309
  • Total Fat: 12g
  • Sodium: 365mg
  • Total Carbs: 40g
  •     Dietary Fiber: 12g
  • Protein: 15g

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

7 Responses to Tri Color Hummus

  1. That looks so yummy, Jamie! Thanks!

  2. How many cup og Hummus does this recipe make and how long will it stay refrigerated?

    • the yield is 1 3/4 cups and should last at least 3 days in the fridge (possibly up to 5).

  3. This looks fantastic and such a great hostess gift idea!

  4. Thanks for delicious recipes

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