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Tri-Colored Hummus


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Tri-Colored Hummus


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Tri-Colored Hummus

Classic, Roasted Red Pepper and Spinach look beautiful served side by side.


  • Ready Time : 0 min




  • 4 garlic cloves, smashed
  • Juice from 11/2 lemons
  • 2/3 cup tahini
  • 2 15- oz. cans of garbanzo beans (chickpeas), drained with liquid reserved
  • 2 Tbsp. olive oil
  • ½ tsp. salt
  • ½ roasted red pepper
  • 1 cup spinach
  • 2 scallions, chopped



1 In a food processor, combine the garlic, lemon juice and tahini. Process 30 seconds. Add garbanzo beans and olive oil. Process until smooth, streaming in as much garbanzo bean liquid as necessary to get a smooth consistency.
2 Divide hummus into three portions. Leave one plain, add roasted red pepper to food processor with 1/3 of the hummus, process until smooth and spoon into bowl. Mix spinach and scallions with the other 1/3 of the hummus, process until smooth and spoon into bowl.
3 Tip: To get an extra smooth consistency peel off the outer layer of the chickpeas before using in this recipe.

Special instructions

Classic, Roasted Red Pepper and Spinach look beutiful served side by side.

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