photo: Three-Color Hummus

Three-Color Hummus

Not many we know dishes from Arabic, Lebanese and Israeli cuisine, but hummus is known and loved by many. The famous snack, prepared on the base of boiled or canned chickpeas (Turkish peas), is popular with vegans, vegetarians and those who follow the fasting. Based on the classic hummus, several bright and colorful variations can be prepared. It turns out very beautiful, and the most importantly, with using only natural ingredients.


  • Chickpeas
    100 g
  • Tahini paste
    40 g
  • Lemon juice
    10 ml
  • Paprika
    ½ tsp
  • Black pepper
    ½ tsp
  • Cumin
    ½ tsp
  • Salt
    - to taste
  • Olive oil
    3 tbsp
  • Garlic
    1 clove
  • Beet
    1 pcs
  • Spinach
    20 g


  • 1. To prepare hummus it is necessary to soak a dry chickpeas in advance. Proportions: pour 1 part of the chickpeas with 5 parts of cold drinking water and leave overnight at room temperature. In the morning, drain the water from chickpeas. Shift chickpeas in a pan, pour with fresh water, and put the pan on fire. Bring everything to a boil and cook for 1 hour. 10 minutes before readiness, salt the chickpeas generously. Cast away the ready peas on a sieve and keep about 1 glass of pot liquide.
  • 2. While the chickpeas are cooking, let’s cook beet. It can be boiled, baked or stewed. The fastest option is stewing. Peel the beet, cut into cubes, transfer it in a small frying pan and add 2-3 tablespoons of water. Stew the beet under the lid for about 30 minutes or until full readiness. The stewing time depends on the size of the cubes.
  • 3. It’s time to prepare a snack, and let’s start from making a classical variant. For this purpose transfer chickpeas to the blender bowl, add about 50 ml of pot liquide, lemon juice, garlic clove, seasonings, olive oil and tahini. Don’t salt, perhaps there will be enough salt from the pot liquide.
  • 4. Blend at high blender speed until homogeneous puree is obtained. If the mass is too thick, add a little more pot liquide to get the right snack consistence. Try the snack to taste if necessary, salt and turn on the blender again for a few seconds.
  • 5. Now you can "paint" the hummus. Put 1/3 of the classic hummus into the blender bowl, add spinach and ground to homogeneity. Taste and salt if necessary.
  • 6. For the red hummus, put stewed beet and 1/3 of the classic hummus in the blender bowl. Ground everything to a homogeneous puree. Let's taste. Most likely, it will be necessary to salt.
  • 7. All three types of snack are ready, transfer them into small salad bowls and serve. But first let’s decorate them with toppings to taste: sesame seeds, seasonings, greenery and, of course, a few drops of olive oil. Traditionally, hummus is served with tortillas or flat bread. But also it’s very tasty with crisp breads. Bon Appetite!
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