from Celebrity Chef George Duran
Yield: 4 cups
- 2, 14-oz cans of garbanzo beans
- 6 Tbsp lemon juice
- ½ cup water
- 4 Tbsp olive oil
- ¾ cup Mighty Sesame tahini
- 2 cubes of Dorot Gardens Garlic
- 1 tsp salt
- ½ tsp cumin
For red hummus:
- 1 medium beet, Beetology Organic Beets
For blue hummus:
- 1 cup shredded purple cabbage
- ¼ sliced onion
- Olive oil
- ½ tsp baking powder
Rinse and drain cans of garbanzo, and set aside.
Mix together lemon juice and water and set aside. Whisk together tahini and oil, and set aside.
In a food processor, process garbanzo beans with Dorot Gardens garlic, salt and cumin until chunky. Then add lemon mixture and process until somewhat smooth. As the machine runs, add olive oil and tahini mixture until smooth, scraping bowl as needed.
Remove ⅔ of the hummus and add 1 medium-cooked beet and process until it’s bright red and smooth.
Clean food processor and add half of the reserved hummus back into it.
Sauté cabbage with onions on medium heat with 1-2 tablespoons of olive oil until softened. Add mixture to hummus in the food processor with ½ teaspoon of baking soda. Process until bright blue. Note that it may look a bit purplish, but when paired with the other colors a patriotic look will be achieved either way.
Place all three hummus colors in resealable plastic bags and clip the end of each bag to allow hummus to flow out freely.
Use our imagination to create an American flag or any patriotic party dish with the hummus. Serve with extra-virgin olive oil and plenty of crackers.