Tri Color Hummus

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gift 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.

  • 1 ¾ cupsServings

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
  • ½ cup sun-dried tomatoes in oil
  • ½ cup frozen chopped spinach, thawed and squeezed dry
  • 1 clove garlic

Preparation

1. Place chickpeas, sesame paste, garlic, lemon juice and salt in a food processor. 

2. Blend, adding water slowly until desired thickness—a dip-like consistency—is reached. 

3. 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 Chummus. Combine 1 cup prepared classic chummus and ½ 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 ½ 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 (¼ cup each)

Recipe published in JOY of KOSHER with Jamie Geller January/February 2012. Subscribe Now.

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