Description
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.
Ingredients
Party-Size Classic Hummus
- 2 (15-ounce) cans organic no-salt-added chickpeas, drained
- 2/3 cup (160 milliliters) tahini
- Juice of 2 lemons (6 tablespoons)
- 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
Hummus Jars
- 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*
Instructions
- 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.
Notes
*Do in advance and chill.
- Category: Main Dish; Appetizer
- Cuisine: Mediterranean; Middle Eastern
Nutrition
- Serving Size: 1 small (6-ounce capacity) jar or about 1/3 large (16-ounce capacity) jars
- Calories: 320
- Sugar: 4g includes 0g added sugars
- Sodium: 630mg
- Fat: 16g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: hummus, hummus jars, picnic food, plant-based, plant based recipe, vegan, vegan recipe
★★★★★