Hummus Party Mix

Hummus 4 ways in a go, let’s get started!

Tips:

1. Use a large food processor or blender that can hold the whole base at once (2l). When making individual hummuses you might need to switch to a smaller processor, but not necessary. I was able to make all of them using a single blender, the one I use for making my smoothies.

2. If you want to increase the number of portions, consider splitting the base in two, so it can fit into the food processor.

3. To get as efficient as possible, washing the blender vessel between hummuses is not necessary. We’ll start with the most pale hummus and end up with the most colourful one so we won’t affect their colour.

4. You don’t necessary need to hold a party to do this recipe, I usually do a batch like this one at the beginning of the week and serve the following days in buddha bowls or toast.

Preparation time 1 hr
Cooking time 40 min
This recipe keeps for 5 days

Ingredients (16 servings)

Base

• 8 clove Garlic, raw
• 6 cup Chickpeas, boiled (canned or homemade)
• 6 tbsp Lemon juice, raw
• 3 tsp Salt
• 1/2 cup Tahini
• 8 tbsp Water
• 2 tbsp Olive oil (or any vegetable oil, optional)

Beet Hummus

• 1 small Beets, raw
• 2 tbsp Water

Carrot Hummus

• 2 medium Carrots, raw
• 2 tbsp Water
• 1/2 tsp, ground Cumin

Classic Hummus

• 1/2 tsp, ground Cumin
• 2 tbsp Water

Red Bell Pepper Hummus

• 2 medium Red bell pepper
• 2 tbsp Water

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Instructions

1. Roast the vegetables
   Preheat the oven to 200C (400F) and line a large baking sheet with parchment paper.
   Peel or scrub the beet and cut it into wedges. Slice the bell peppers in half lengthwise, remove the stem and seeds and place them on the baking sheet, cut side down. Peel or scrub the carrots and cut them into 2 or 4 rough pieces. Roast the vegetables for 40 minutes. Beet and carrots should be tender, easily pierced by a fork while the peppers should be blackened.
2. While the vegetables are roasting, prepare the hummus base
   Tip: for an even distribution of the hummus base between the four types, weight the empty vessel of your food processor first. Then, weight again with the base in it, subtract the weight of the empty vessel and determine how much your hummus base weight, in total. Now just divide by 4 and determine how much each hummus base weight. Additionally you can roughly divide the base or use my measurements, 1252g for the entire base and 313g for one base, as the original recipe was written.
   In a large food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavour can mellow, ideally 10 minutes or longer. Add the tahini and blend until the mixture is creamy, scraping down any tahini stuck to the sides and bottom of the processor as necessary. While the food processor is running, drizzle in the ice water and blend until the mixture is ultra smooth, pale and creamy. Depending on the thickness of your tahini, you might need to add additional ice cold water, by the tablespoon. Add the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil (optional, I haven’t used oil this time). Blend until the mixture is well combined, but not necessary ultra smooth, we will continue blending each hummus separately in a moment.
3. The veggies should be roasted by now. While the peppers are still hot, carefully place them in a bowl and cover until making the Red Peppers Hummus. The goal is to steam the peppers, which makes the skin peel easily.
4. Classic Hummus
   Remove 3 parts (939g as per original recipe) of the base out from the food processor, add in the cumin and process until ultra smooth. Add more ice water by the tablespoon if necessary to achieve a super creamy texture. Scrape down the hummus into a bowl, using a spatula.
5. Carrots Hummus
   Add one part (313g as per original recipe) of the humus base back into the food processor, carrots, cumin and water. Process until ultra smooth. Add more ice water if necessary. Scrape down the hummus into a bowl.
6. Red Bell Pepper Hummus
   Remove the skin of the red bell peppers. Add one part of the humus base back into the food processor along with the peppers and water. Process until smooth. Scrape down the hummus into a bowl.
7. Beet Hummus
   Add one part of the humus base back into the food processor along with the beets and water. Process until smooth. Add more ice water if necessary. Scrape down the hummus into a bowl.
8. Now this is what I call an efficient way of cooking! Share this goodies with your friends and family, enjoy!
9. How to store
   Store the leftovers separately, in airtight containers, in the refrigerator for up to 5 days.

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Nutrition

One serving contains 148 calories, 6 grams of protein, 7 grams of fat, and 18 grams of carbohydrates.

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