Rainbow hummus plate

The rainbow never tasted this good before; this colourful combination of 5 hummus variations are not only spectacular array of delicious taste combinations but also incredibly healthy and nutritious. You can serve it as snack, finger food or brunch, dip with vegs, corn tortillas or spread on toast.Rainbow hummus with spelt bread


Of course it looks amazing to make a colourful plate of 5 different hummus, but you don`t necessarily have to go into the trouble of making all of them at once. Each taste is delicious on its own, feel free to pick a favourite and make your life easier by making just that one, or combine a just few tastes at once.

Colorful plate with hummus of 4 different tastes
Last week I had a good reason to make the full package, I wanted to do something really special to celebrate the opening of the very first display of my food photography. We had a little gathering and I made spelt baguette topped with these beautiful spreads.
As for the exhibition it feels amazing to see my pictures printed and framed. I loved every moment of the process of getting there. To go through all the things I`ve done ever since I started taking photography seriously made me realize how far I got in the past year and that there is still plenty to do, things to improve and things to try. It also made me see that it is not the easiest to accept imperfection in your work, but if you can`t accept it you would never be able to present anything. You have to keep an open mind to see all your mistakes and keep on learning and improving your work.

0IMGP8074 - Copy
It is really easy to make huge portions of hummus when you take your time to cook dried chickpeas. I always just make big batches and store them in the freezer to make my life easier. However it is also possible to make just small portions, then it is more practical to just open a can of chickpeas, rinse them to get rid of the excess sodium and pop them in your blender straightaway.

Roasted vegetables for the rainbow hummus

Ingredients:
700 g chickpeas

White
• 180 gram
• 1/2 tablespoon olive oil
• 7 tablespoon water
• 1/2 tablespoon lemon juice
• 1/2 tablespoon tahini paste
• 1/4 teaspoon salt
• black pepper
• 1 clove of garlic

Red – Roasted pepper
• 1 red bell pepper
• 4 sundried tomatoes
• 180 gram chickpeas
• 1 teaspoon sweet paprika powder
• a big pinch of cayenne pepper (or more if you prefer it hot)
• 1/2 tablespoon olive oil
• 5 tablespoon water
• 1/2 tablespoon lemon juice
• 1/2 tablespoon tahini paste
• 1/4 teaspoon salt
• black pepper
• 1 clove of garlic

Purple – Beetroot and rosemary
• 2 beetroot (you will use 150 g roasted beetroot)
• 3 stalks of rosemary
• 1 teaspoon olive oil
• 2 tablespoon balsamic vinegar
• 150 gram cooked chickpeas
• 5 tablespoon water
• 1 teaspoon chopped rosemary
• 1/2 tablespoon olive oil
• 1/2 tablespoon lemon juice
• 1/2 tablespoon tahini paste
• 1/4 teaspoon salt
• black pepper
• 2 clove of garlic

Yellow – Spicy pumpkin
• 1/4 kabocha pumpkin (seeds and stem removed, not peeled) – you will use 120 g roasted pumpkin
• 1 teaspoon olive oil
• 1/2 teaspoon grated ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin seeds
• 120 gram chickpeas
• 1/2 tablespoon olive oil
• 7 tablespoon water
• 1/2 tablespoon lemon juice
• 1/2 tablespoon tahini paste
• 1/4 teaspoon salt
• black pepper
• 1 clove of garlic

Green – spinach and parsley
• 180 gram
• 1/2 tablespoon pumpkin seed oil
• 4 tablespoon water
• 1 tablespoon lemon juice
• 1/2 tablespoon tahini paste
• 1/4 teaspoon salt
• black pepper
• 1 clove of garlic
• the greens of 2 spring onion
• a small bunch of parsley (15 g)
• a big handful of spinach (30 g)

Measure chickpeas in a large bowl and soak them in cold water for 12 hours. Make sure the water is well above the chickpeas, because they will expand a lot. Next day drain and rinse the chickpeas and put it in a large pot, fill it with cold water and bring it to a boil. Cook chickpeas for at least an hour (depends on the quality of the chickpeas) until soft. When cooked drain and let them cool down to room temperature.
In the meantime roast your vegs; Pre heat the oven to 200 degrees. Peel, wash, remove stems and dice the beetroots. Make a bag from aluminium foil and place beets, one garlic clove and rosemary stalks inside, sprinkle with the one teaspoon of olive oil, balsamic vinegar and black pepper. It is easiest to have a bigger piece of aluminium foil, place beets on one half, fold the other half on top and fold in the edges, so that the steam will stay inside. Place this bag on a baking tray. Chop pumpkin in 1-2 cm thick slices. In a mortar mix 1 teaspoon of oil with turmeric, cumin and grated ginger. Rub this spice mixture on the pumpkin and spread it on the baking tray. Put the paprika on the tray as well and bake all vegetables for 10 minutes until the paprika is wrinkly and the pumpkin is soft when you poke it with a knife. Remove pumpkin and paprika from the oven and bake beets for 30 more minutes.
To make the White hummus first measure all ingredients in a blender and blitz until smooth. Add the water spoon by spoon to make sure you get the right, creamy consistency and transfer to a small bowl. Depending on your taste and your blender you might want to add more or less water to get the perfect consistency so don`t add the water all at once.
For Yellow hummus measure 120 grams of the roasted pumpkin in the blender and add the rest of the ingredients. As previously add the water slowly and see how much you need.
For the Red hummus wait until the bell pepper is cool enough to handle. Cut it open, remove seeds and blitz it in the blender with the rest of the ingredients adding the water slowly until you get the right consistency then place it in a separate bowl.
For Purple hummus rinse blender again, measure 150 grams of the roasted beets, add the roasted garlic as well, but discard the rosemary stalks, blitz until you get the right consistency, adding the water as before so that you reach the best consistency.
Rinse blender for one last time for the Green hummus and blitz all ingredients the same way you did before.
Serve them on a plate next to each other topped with chickpeas, spruts, cherry tomatoes and fresh greens.

Advertisements

2 thoughts on “Rainbow hummus plate

  1. Pingback: Pickled purple onion and radishes | paint-the-plate

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s