You don’t need to cover your guests with a tile of chips and processed dips and unhealthy fatty finger foods to be a good person! trust me on that my guest left so happy and satisfied from my “clean healthy dinner with those amazing rainbow hummus mezza as appetizers.
Ingredients
Artichoke Hummus
1cupchickpeascooked and drained
3 tbsplemon juice
1/2 tsplemon zest
2tbsptahini
2clovesgarlicminced
1tspcumin powder
1/2tsp salt
1-2tbsphot water if needed
1cupartichoke heart washed and drained
1mediumonion cut into slices
1tspcinnamon powder
1tbspolive oil
Avocado Green Hummus
1cupchickpeascooked and drained
3tbsplemon juice
1/2 tsplemon zest
2tbsptahini
2cloves garlicminced
1/2tspsalt
1-2 tbsphot waterif needed
1mediumripped avocado
1cupkalewashed and drained
Beetroot Pink Hummus
1cupchickpeascooked and drained
3tbsplemon juice
1/2tsplemon zest
2tbsptahini
2clovesgarlicminced
1/2tspsalt
1-2 tbsphot waterif needed
1medium beetrootcooked and drained
1 tbsppaprika
for serving:
vegetables and crackers to serve with the hummus
sesame seedsfor garnish
olive oilfor garnish
parsley chopped and washed
Instructions
Artichoke Hummus
chop the artichoke heart roughly . saute the onion, artichoke heart olive oil and cinnamon powder over high heat for 5 minutes. Reduce to low heat and saute until very soft. turn off the heat and set aside.Add the rest of the ingredients to a food processor and process until it is as smooth as possible and there are no chunks. Add half of the cooked onion/artichoke mixture and process again. while blending, slowly add hot water until the texture becomes smooth and creamy.Serve in a bowl and garnish with remaining caramelized onions and artichoke.
Avocado Green Hummus
For the avocado green hummus add all ingredients to a food processor, process until it is as smooth as possible and there are no chunks. while blending, slowly add hot water until the texture becomes smooth and creamy.Serve in bowls, garnish as desired and enjoy! Keep in an airtight container in the fridge for up to 3 days.
Beetroot Pink Hummus
For the beetroot pink hummus add all ingredients to a food processor, process until it is as smooth as possible and there are no chunks. while blending, slowly add hot water until the texture becomes smooth and creamy.Serve in bowls, garnish as desired and enjoy! Keep in an airtight container in the fridge for up to 3 days.
for serving:
arrange 3 bowls on a serving platter accompanied with fresh vegetables and crackers. Enjoy immediately or keep hummus in an airtight container in the fridge for up to 3 days.