Recipe by Chef George Duran
2 14-oz. cans of garbanzo beans
6 Tbsp. lemon juice
1/2 cup water
4 Tbsp. olive oil
3/4 cups Mighty Sesame Tahini
2 cubes of Dorot Gardens Garlic
1 tsp. salt
1/2 tsp. cumin
For Red Hummus:
1 medium beet, Beetology Organic Beets
For Blue Hummus:
1 cup shredded purple cabbage
1/4 sliced onion
1/2 tsp. baking powder
- Rinse and drain cans of garbanzo and set aside.
- Mix tougher lemon juice and water and set aside. Whisk together tahini and oil and set aside.
- In a food processor, process garbanzo means 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 2/3 of the hummus and add 1 medium cooked beet and process until bright red and smooth.
- Clean food processor and add half of reserved hummus back in the processor.
- 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 1/2 tsp. baking soda. Process until bright blue. Note that it may look a bit purplish, but when paired with the other colors you will achieve a patriotic color either way.
- Place all three hummus colors in resealable plastic bags and clip end of each bag to allow hummus to flow out freely.
- Use your imagination to create an American flag or any patriotic party dish with the hummus. Serve with extra virgin olive oil and plenty of crackers.
By Chef George Duran