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four-layer hummus jars
by Jackie Newgent | June 12, 2021 | 1 Comment
You’ll want to fix these four-layer hummus jars when hummus sounds like a good idea, but you want something a little (or a lot!) jazzier. They’re fun to make, super flavorful, and so appealing to the eye. And if you’ve got a picnic to pack for, these are absolutely perfect. I can personally vouch for that!
To make these four-layer hummus jars, you’ll first whirl up a big batch of hummus. (Or you can cheat and buy it. I won’t tell on you!) Then you’ll divide the hummus into four bowls. One at a time, you’ll whirl each batch up with different veggies to create the colorful dips. Then you can dollop (or pipe using a pastry bag) the different hummus flavors into big or small jars as is. You can even create more intrigue by sneaking extra veggies between the layers for a veggie lover’s dream jar.
The four colors
When blending the colorful hummus batches, I suggest doing it in a specific order so that you don’t need to clean the blender between batches. (Yay, a time saver!) Here’s the order: Roasted yellow pepper hummus; fresh herb hummus; roasted beet hummus; and roasted carrot hummus. You can definitely play around with various veggies for different flavors and colors, if you like.
The four layers
While you can layer the hummus in the jars any way you wish, I suggest the following rainbow-styling (Roy G. Biv) in jars (kind of like a celebratory nod to Pride Month!): (red) roasted beet hummus; (orange) roasted carrot hummus; (yellow) roasted yellow pepper hummus; and (green) fresh herb hummus. I know, it’s only four layers … but please go ahead and create all of the rest of the rainbow layers if you’re the creative type and have lots of colorful vegetables on hand!
As a bonus
And if you want to add veggies between the hummus layers, I suggest the following, which I toss with olive oil and sea salt, then drain before layering:
Between beet/carrot layers: diced grilled orange bell pepper + fresh red tomato
Between carrot/yellow pepper layers: diced grilled orange bell pepper + fresh yellow tomato
Between yellow pepper/herb layers: diced grilled yellow pepper + fresh green tomato or cucumber
Have fun with these four-layer hummus jars
Finally, don’t worry about being precise. This is a fun recipe. So have fun making it and serving it, even if you get a bit messy. That’s what napkins are for, right?!
To enjoy your jar, you’ll want a spoon (I use a long ice tea spoon for big jars) and something to pair the dip with, like za’atar pita chips (see recipe HERE) or just fresh pita wedges. If you serve it in big jars, know that you don’t have to eat it all at once. I’ve been known to make big jars just for me … and then eat one flavorful layer at a time for a perfect-sized snack.
Any which way you decide to make and serve up the jars, have a ball doing it!
You’ll want to fix these four-layer hummus jars when hummus sounds like a good idea, but you want something a little (or a lot!) jazzier. They’re fun to make, super flavorful, and so appealing to the eye. And if you’ve got a picnic to pack for, these are absolutely perfect.
1/3 cup (80 milliliters) cold unsweetened peppermint tea or jasmine green tea, or to desired consistency
2 large garlic cloves
1 1/2 teaspoons sea salt, or to taste
1 teaspoon ground cumin
Pinch of ground cayenne pepper
1 large roasted yellow bell pepper, sliced*
Pinch of ground turmeric, to taste
Pinch of sea salt, to taste
Pinch of freshly ground black pepper, to taste
1 large handful of fresh herb leaf mixture, such as parsley, mint, cilantro, and basil
1 small/medium roasted beet, sliced*
1 teaspoon grated lemon zest, or to taste
2 medium/large roasted carrots, sliced*
Prepare the hummus: Add all ingredients to a blender container. Cover and puree for at least 4 minutes on high speed until velvety smooth. Makes about 3 1/2 cups. (Note: If in a rush, you can use 3 1/2 cups of deli-prepared hummus for the jars.)
Prepare the jars: In a blender, puree a quarter of the hummus (about 7/8 cup) with the roasted yellow bell pepper, plus turmeric, salt, and pepper to taste; transfer to a bowl. Puree a quarter of the hummus with the fresh herb mixture, plus salt to taste; transfer to a bowl. (Hint: It takes a few minutes of blending for the herbs to break down and create a green-colored hummus.) Puree a quarter of the hummus with the roasted beet, plus lemon zest and salt to taste; transfer to a bowl. Then puree remaining quarter of the hummus with the roasted carrots, plus salt; transfer to a bowl. (Note: If any of the mixtures are too thick during pureeing, drizzle in unsweetened peppermint tea or water one teaspoon at a time.)
Layer ingredients into 6 small (6-ounce capacity) jars or about 3 (16-ounce capacity) jars in order: Roasted beet hummus, roasted carrot hummus, roasted yellow pepper hummus, and fresh herb hummus. (Hint: Depending on the amount of veggies added to your hummus mixtures, the number of jars needed may vary. Don’t worry about exact amounts here.)
Secure jars closed with lids and chill until ready to serve. Enjoy along with za’atar pita chips (see recipe HERE), fresh pita wedges, or whatever dipper you desire.
*Do in advance and chill.
Serving Size:1 small (6-ounce capacity) jar or about 1/3 large (16-ounce capacity) jars
For other recipes featuring hummus, try seasonal cherry tomato hummus bowl (see recipe HERE), grilled hummus quesadilla (see recipe HERE), and grilled hummus toast with middle eastern salsa (see recipe HERE).