With Beetroot hummus, Avocado hummus, Turmeric hummus, Roasted red pepper hummus, Roasted cabbage hummus, and baked purple sweet potato hummus this rainbow spread six ways is the perfect party treat (or healthy snack!) for all!
This Rainbow Hummus Veggie spread in six ways (avocado, roasted beetroot, turmeric, roasted red peppers, baked purple sweet potato, and roasted cabbage) is excellent to enjoy with friends and family. It’s easy and quick to prepare, and it makes a healthy snack (making eating rainbow veggies very attractive, especially with the dips). You can add your favorite veggies. Just make sure to get a selection of rainbow-colored vegetables.
These six versions of all-natural rainbow hummus are a delightful addition to any rainbow veggie platter and make for perfect party veggie dips. Homemade hummus is ridiculously simple to make – with just a few ingredients- and just as easily customized with a variety of natural foods.
All you need to make these colorful hummus recipes are some chickpeas, tahini ( I used homemade), lemon, salt & pepper, and garlic cloves. Then, the recipe is easily customized with different additions of veggies and spices, to your liking.
Honestly, homemade hummus is so simple and delicious to make that I rarely, if ever, buy store-bought anymore. Plus, I love being in control of how much lemon and garlic, etc. I add to my recipe. For this recipe I’ve kept it at ‘base levels’, but I often add a little extra lemon because it suits my taste buds.
Same for garlic, of course; If I’m making the recipes as part of a party platter/ for friends, then I stick to the below recipes. However, when making it as a snack for myself then I’ll often add in some cheeky extra garlic. Vampires, be warned! In this apartment lives a massive garlic fan.
Not only are these rainbow hummus recipes beautiful to look at, the additional ingredients often add a wonderful ‘something extra’ to the flavors too. So much so, that I can’t remember the last time I made myself plain hummus at home.
How to Make Homemade Hummus
There are lots of tips out there for how to make the very best hummus depending on what type you like – super smooth, creamy, thick, etc. And I’ve tried a few methods before realizing that the original one is still my absolute favorite.
The key to my perfect hummus is to prepare it from scratch using raw chickpeas (way better than canned ones!). All you need to do is soak the chickpeas overnight in cold water and the next morning rinse and boil them for about 30 to 40 minutes until soft!
Adding different veggies to the hummus creates vibrant colors and adds to the taste for sometimes subtle, but delicious, results. This makes it visually appealing and tasty for food lovers of all ages and a great way to sneak extra veggies into kids’ diets.
Making the different colorful vegetable dip options is super easy once you decide on the veggies you would like to use.
The base Ingredients for All the Dips Include
- Cooked Chickpeas
- Tahini (I use homemade tahini)
- Garlic cloves
You then simply add the additional component for the color, place everything in a food processor/ blender, and blend. You can include some ground cumin too for a more traditional hummus recipe. I like to experiment with different herbs depending on the additional ingredients, but it’s all to taste, so I’ve left things relatively simple here.
For the Different Colored Hummus Recipes
Once you have all your base ingredients ( exact amounts in the recipe below), you can then prepare the additional ingredients based on what colors you want for each dip recipe.
The various hummus recipes require a mixture of raw or roasted vegetables. I roasted the beetroot, red peppers, purple sweet potatoes, and cabbage ( which gives a lovely charred, smoky flavor) and left the remainder of the ingredients raw.
Purple sweet potatoes: I bake these like I would when wanting to make baked potatoes. Wash them and pierce them a few times with a fork then roast in the oven for around 40 minutes (turning over halfway through). The time will vary depending on how big the potatoes are.
Note* For a quicker method you can also microwave the potatoes- rinse and pierce the potatoes a few times with a fork then wrap in a damp kitchen towel and microwave for around 2 minutes on each side.
Beetroot: You can buy pre-steamed beetroot at the supermarket; however, I prefer the taste of home-baked beetroot. I leave them whole and roast them in the oven for around 40 minutes at about 200C.
Red peppers: For peppers, I tend to roast them according to their look; when their skins are starting to wrinkle and collapse and possibly even charr ( which adds a delicious smoky flavor to the hummus). For this recipe, I included them on the tray with my beetroot.
Red Cabbage: I’m not sure if this is something that is done a lot, but for this recipe, I chopped my cabbage in half, very lightly drizzled it with oil, and baked it in the oven with the beetroot and red peppers. The effect is a delicious charred flavor that is wonderful for the hummus.
The turmeric is simply peeled and included raw, and the avocado is also included raw.
You can experiment with other veggies to see how they affect the color and flavor of your veggie dips too, I’ve included all my favorite veggies for these rainbow six hummus recipes, but there are plenty of possibilities.
I’ve included the exact roasting directions and amounts for each color variation in the recipe card below.
Note* For the vibrant yellow, you can add fresh or powdered turmeric. You could add ginger if you prefer – However, this will affect the flavor a lot, and I know that ginger can be quite a divisive ingredient for people.
For the green hummus, I love sneaking in a teaspoon of spirulina for added nutritional benefits without affecting the taste too much. Plus, it also makes for wonderfully rich green-colored hummus.
You can also create so many different shades by mixing different veggies that go well together too. For example, beetroot and pumpkin will make a lovely pink shade.
Other Party Platter Recipes
If you’re wanting to try other homemade dips then you might like this ‘Moutabal’ aubergine dip or for a cheeky other hummus option then this pumpkin spice hummus. Alternatively, to add a delicious homemade cheese to the mix then why not try this homemade cashew cheese.
If you give these rainbow hummus recipes a go, I’d love to see your recreations so feel free to tag me @Alphafoodie.
Hummus 6 Ways – Rainbow Veggie Spread
For the hummus dips:
- 1 cup chickpeas
- 1 tablespoon tahini sauce
- 1/2 lemon
- 1 garlic clove
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 beetroot cooked (for red colour)
- 3 teaspoon turmeric grated (for yellow or sub with 1 teaspoon turmeric powder)
- 1/2 avocado for green
- 1 teaspoon Spirulina optional – for dark green
- 1 red pepper Roasted (for orange)
- 1 sweet potato baked (for purple color)
- 1 cabbage baked (vibrant purple)
For the veggie platter – a selection of rainbow veggies:
- Cherry tomatoes
- A variety of peppers
- Various crackers or bread sticks for the dips
- Possibly some homemade ‘cheeze’ to add to the platter
- The first step is to prepare your chickpeas. to do this use dried chickpeas and soak them overnight in cold water. Rinse them off the next day and then boil in fresh water for 30-40 minutes, till soft.
- Prepare the roasted vegetables for the various hummus recipes. For the Purple sweet potatoes: I bake these like I would when wanting to make baked potatoes. Wash them and pierce them a few times with a fork then roast in the oven for around 40 minutes (turning over halfway through). The time will vary depending on how big the potatoes are. * For the beetroot: You can buy pre-steamed beetroot at the supermarket however, I prefer the taste of home-baked beetroot. I simply leave them whole and roast them in the oven for around 40 minutes at around 400ºF/200ºC. For the red peppers: For peppers, I tend to roast them according to their look; when their skins are starting to wrinkle and collapse and possibly even charr ( which adds a delicious smoky flavor to the hummus). For this recipe, I simply included them on the tray with my beetroot. For the cabbage: I'm not sure if this is something that is done a lot but for this recipe, I simply chop my cabbage in half, very lightly drizzle with oil and bake in the oven with the beetroot and red peppers. The effect is a delicious charred flavor that is wonderful for the hummus. The turmeric is simply peeled and included raw and the avocado is also included raw.
- To prepare the hummus dips, mix the chickpeas with the tahini, lemon juice, garlic, salt, and pepper, then separate them into six bowls. (Alternatively prepare each portion in separate bowls right from the get-go).Blend the ingredients of each bowl with a food processor/blender till smooth and it's as simple as that.
- Wash and slice your veggies for the platter itself (this includes gathering any additions like crackers and cheese etc.