Check out my classic Lebanese hummus recipe that I tweaked three ways to make Tri-colored hummus: Top the hummus on a cracker for the perfect summer snack!
Servings: 45 servings
Calories: 91 kcal
1 15 oz. can chickpeas/garbanzo beans rinsed/drained
3 Tablespoon lemon juice
2 Tablespoon tahini
2 small garlic cloves
1/2 teaspoon salt
1-2 Tablespoon hot water as needed
½ cup fresh baby spinach
1 Tablespoon parsley
½ cup sundried tomatoes with their oil
1 teaspoon crushed red pepper
Rinse chickpeas and blend in a food processor until powder-like.
Add lemon juice, tahini, garlic cloves, salt and cumin and blend until smooth.
While blending, slowly add boiling water until the texture becomes smooth and creamy.
Remove 1/3 mixture and set aside.
To 1/3 base hummus, add the spinach and parsley and blend again until hummus becomes light green.
To 1/3 base hummus, add the sundried tomatoes and crushed red pepper, and blend again until hummus becomes orangey-red.
Scoop about ½ tbsp. of any on top of Ritz cracker and garnish with extra ingredients (chickpeas, baby spinach and sundried tomatoes)
Nutrition: The nutrition label is for the base hummus and does not include the RITZ crackers or the ingredients for the green and red hummus
Storage: Store any leftover hummus in an airtight container for up to 5 days. If any hummus are on crackers, they are best consumed within 24 hours.