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picnic-worthy hummus jars

four-layer hummus jars

  • Author: Jackie Newgent
  • Yield: 6 servings 1x
  • Category: Main Dish; Appetizer
  • Cuisine: Mediterranean; Middle Eastern
  • Diet: Vegan

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

Scale

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

  1. 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.)
  2. 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.)
  3. 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.)
  4. 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.


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