Rainbow Hummus Dip

Hummus is delicious as a (vegan) spread, but is also a perfect dip! Whether you eat hummus on a sandwich, or you serve it with snacks; it is really perfect for any occasion. But as a vegan you are quickly ‘hummus-tired’.

That is why we would like to share these tasty hummus variations with you! This rainbow hummus dip includes 6 different flavors of hummus, with the colors red, orange, yellow, green, blue and purple (all natural)!

With our rainbow recipes we try to make the world a little more colorful and accepting from the kitchen! Will you help? Share your creations via #rainbowrecipes.

Hummus Variations: Rainbow Hummus

‘Regular’ hummus quickly gets boring, but that doesn’t mean you have to write off hummus right away! By adding different flavors (and therefore colors) to your hummus, you can continue to eat delicious hummus! We take our basic hummus recipe and get started.

The base of each color in this hummus recipe is: chickpeas, garlic, lemon juice, ice cubes, tahini, and sea salt. But there are a few exceptions and the amount of the ingredients also varies per color, so read the ingredient list per hummus color carefully.

Actually, making hummus is very easy. You need a strong food processor (or blender), and the basic ingredients from above! Many recipes add water, but the hummus really gets a lot better in texture when you add ice cubes. You can always add a little (hot) water if your hummus is still too thick!

Red Hummus

We make the red hummus with roasted bell pepper. We bought roasted bell peppers in a jar, but you can also roast a bell pepper yourself in the oven. We add smoked pepper powder and cayenne powder for extra spice. Don’t like too spicy? Then use chili powder instead of cayenne powder.

Orange Hummus

A sweet potato hummus! Boil the sweet potato before mixing it with the other ingredients. This is a thicker hummus, so we add an extra ice cube. You can also add water to thin the hummus.

Yellow Hummus

We make the yellow hummus with mango and turmeric! You can also use curry powder for more flavor. We use frozen mango, so that the hummus becomes nice and firm.

Green Hummus

For the green hummus we replace the chickpeas with boiled garden peas! The recipe is all the same as regular hummus, just with the chickpeas replaced.

Blue Hummus + Purple Hummus

From red cabbage you can make the blue hummus and purple hummus! Red cabbage is a pH indicator and changes color in a base or acidic environment. Lemon creates an acidic environment, so the hummus turns purple. Baking soda provides a base environment, so the hummus turns blue (if you don’t use lemon). It seems magical, but it’s really just science!

Don’t like the strong red cabbage flavor? Fry the red cabbage with garlic and a little oil (let it simmer for about 12 minutes with a lid on the pan). Or boil the red cabbage for 1 minute (but no longer, it will lose too much color) and rinse with cold water.

Rainbow Recipes

We share 30 recipes for each day of June (Pride Month). Together we can make the world more colorful and accepting from the kitchen. Help and share your creations via #rainbowrecipes! View more rainbow recipes on our website!

Shopping List

We have divided the ingredient-list per color in the recipe (so you can also choose to make only 1 or a few color(s)), but this is what your entire shopping list looks like for 6 colors:

To serve (optional):
olive oil (extra virgin)
chili garlic olive oil
extra chickpea
paprika powder
parsley

Continue to Content

Yield: 6

Rainbow Hummus Dip

Print

Making all the colors of the rainbow, all natural, hummus dip!

Cooking time 30 minutes

Total Time 30 minutes

Ingredients

• 2 tablespoon baking soda

Red Hummus

• 1.4 oz drained roasted bell pepper (40 gram)
• ¼ teaspoon smoked bell pepper powder
• ¼ teaspoon cayenne powder, or chili powder for less spice
• ½ cup chickpeas (100 gram)
• ½ clove garlic
• 1 tablespoon lemon juice (juice of ½ lemon)
• 2 tablespoon tahini
• ¼ teaspoon sea salt

Orange Hummus

• ½ cup chopped sweet potato (100 gram), boiled (20 mins)
• ¼ cup chickpeas (50 gram)
• ½ teaspoon (smoked) bell pepper powder
• ½ teaspoon cayenne powder, or chili powder for less spice
• 1 tablespoon lemon juice, juice of ½ lemon
• 4 ice cubes
• 2 tablespoon tahini
• ¼ teaspoon sea salt

Yellow Hummus

• ⅓ cup frozen mango (60 gram)
• 1 teaspoon turmeric, or curry powder for more spice
• ½ cup chickpeas (100 gram)
• ½ clove garlic
• 1 tablespoon lemon juice, juice of ½ lemon
• 1 ice cube
• 2 tablespoon tahini
• ¼ teaspoon sea salt

Green Hummus

• 1 cup cooked garden peas (150 gram)
• ½ clove garlic
• 1 tablespoon lemon juice, juice of ½ lemon
• 2-3 ice cubes
• 2 tablespoon tahini
• ¼ teaspoon sea salt

Blue Hummus

• ⅓ cup chopped red cabbage (30 gram), optional: fried or boiled 1 minute
• ½ cup chickpeas (100 gram)
• ½ clove garlic
• 2 ice cubes
• 2 tablespoon tahini
• ¼ teaspoon sea salt

Purple Hummus

• ⅓ cup chopped red cabbage (30 gram), optional: fried or boiled 1 minute 
• ½ cup chickpeas (100 gram)
• ½ clove garlic
• 2 tablespoon lemon juice, juice of 1 lemon
• 2 ice cubes
• 2 tablespoon tahini
• ¼ teaspoon sea salt

Serve With

• olive oil, extra vierge
• chili garlic olive oil, optional
• (smoked) bell pepper powder
• parsley

Instructions

1. Optional: peel the chickpeas. This makes your hummus much smoother. The trick to peeling faster is to fry the chickpeas (450 grams / 2 ¼ cups total) with 2 tablespoons of baking soda for a few minutes. Then you can rub them together while rinsing and the peels will fall off!
2. Combine all ingredients of 1 hummus color in a food processor / blender and let it run for 4 minutes until you have a nice smooth hummus. Clean your machine and repeat this with all colors.
3. Is the hummus still too thick? Add a little (hot) water to it until the hummus has the right thickness.
4. Pay close attention to the ingredients of each hummus. The base is similar with all the hummus, but the amount of ice cubes varies (depending on the thickness of the hummus). With the blue hummus you DO NOT use lemon juice, otherwise it will turn purple. And you don't use chickpeas with the green hummus.
5. Haven't peeled the chickpeas with baking soda? Add a pinch of baking soda to the blue red cabbage hummus.
6. Serve the hummus with a dash of olive oil (extra verge), with a few chickpeas (or peas), parsley and (smoked) bell pepper powder. Make it extra: pour some chili garlic olive oil over the orange and red hummus.
7. Each hummus color is about half a jar (or a full dip bowl).

Notes

Of course you don't have to make all the colors, but it's a great idea for a birthday or party!

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 549Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 21gCholesterol 17mgSodium 2243mgCarbohydrates 60gFiber 11gSugar 24gProtein 20g

This data was provided and calculated by Nutritionix

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