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 six ways ( Avocado, roasted Beetroot, turmeric, roasted red peppers, baked purple sweet potato, 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 favourite veggies. Just make sure to get a selection of rainbow-coloured 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 customised 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 customised 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. that 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 flavours 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 realising that the original one is still my absolute favourite.
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 colours 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 colourful vegetable dip options is super easy once you decide on the veggies you would like to use.
The base ingredients to all the dips include:
- Cooked Chickpeas
- Tahini (I use homemade tahini)
- Garlic cloves
You then simply add the additional component for the colour, 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 coloured 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 colours 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 flavour) 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 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 in the oven for around 40 minutes at about 200C.
Red peppers: For peppers, I tend to roast them according to look; when their skins are starting to wrinkle and collapse and possibly even charr ( which adds a delicious smoky flavour 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 with oil and baked in the oven with the beetroot and red peppers. The effect is a delicious charred flavour 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 colour and flavour of your veggie dips too, I’ve included all my favourite veggies for these rainbow six hummus recipes, but there are plenty of possibilities.
I’ve included the exact roasting directions and amounts for each colour 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 flavour 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 a wonderfully rich green coloured 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.
The Rainbow Hummus 6 Ways Recipes:
For the hummus dips :
- 1 cup chickpeas
- 1 tBsp tahini sauce
- Juice of 1/2 lemon
- 1 garlic clove
- a pinch of salt
- a pinch of pepper
- Small beetroot for pink/red , 1
- Small fresh turmeric root for yellow (you can also use powdered), 1
- Baby avocado for green, 1
- 1 tsp Spirulina ( optional - for green)
- Roasted red pepper for orange, 1
- 1 baked purple sweet potato for light purple
- 1 baked cabbage for 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 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 in the oven for around 40 minutes at around 200C.
For the red peppers: For peppers, I tend to roast them according to look; when their skins are starting to wrinkle and collapse and possibly even charr ( which adds a delicious smoky flavour 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 flavour 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 into six bowls. ( alternatively prepare each portion in separate bowls right from the get-go).
Add the beetroot to one, the turmeric to another, and the avocado to the third one, roasted red pepper to the orange, baked sweet potato to the light purple, roasted cabbage to the dark purple
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 'cheeze' etc.
- Serve the various hummus recipes in small bowls as part of a delicious platter.
You can also top the dips with a few edible flowers. They are totally optional but make the platter more lovely. - And of course if you're wanting a cheeky snack then feel free to serve alongside some tortilla chips.
* 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.
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Other Party Platter Recipes you may like:
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 cheeze to the mix then why not try this homemade cashew cheeze.
If you give these rainbow hummus recipes a go, I’d love to see your recreations so feel free to tag me @Alphafoodie.
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