Loaded hummus platter 3 ways

This loaded hummus platter is just perfect for the festive season around the corner! It features 3 hummus dips, each with a unique twist and will make you never want ordinary hummus again! Each are colourful, bright, jolly and packed with flavour. The 3 dips are:

• Avocado lime hummus
• Smoked beetroot hummus
• Artichoke hummus with caramelised onions!

Can you believe that the festive holidays are just a few months away?! Time always passes at the same speed every year but December just seems to come by quicker as there are so many things to do at the end of the year. The next few months are really busy for Rainbow Nourishments. In early October, I had a stall at Canberra’s Living Green Markets. By the time you read this, I will be in Kuala Lumpur in Malaysia to host two cake decorating workshops with Hands On Workshop. I will then have a mini holiday in Malaysia and Singapore. I can’t wait!

When I’m back at home in November, I’ll start writing and shooting photos for Rainbow Nourishments’ FIRST COOKBOOK! So excited!

If you try this recipe, I would love to hear about it! Comment below and rate it as it would really help us and other readers! If you post it on social media, tag @rainbownourishments and #rainbownourishments.

Print Recipe

4 from 2 votes

Loaded hummus 3 ways

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings: 6 -10 serves

Ingredients

Avocado lime hummus

• 1 x400g can chickpeas, drained
• 1 avocado, flesh only
• 1 cup baby spinach
• ¼ cup olive oil or water
• 1 lime, juice and zest
• 2 tbsp tahini
• 1 garlic clove, crushed (optional)
• ½ tsp Himalayan pink salt

Smoky beetroot hummus

• 1 x400g can chickpeas, drained
• 1 medium-sized beetroot, chopped and boiled
• ¼ cup olive oil or water
• 2 tbsp tahini
• 1 garlic clove, crushed (optional)
• 1 tbsp smoked paprika
• ½ tsp Himalayan pink salt

Artichoke hummus with caramelised onions

• 1 onion, sliced + 1 tbsp olive oil + 1 tbsp coconut sugar
• 1 x400g can chickpeas, drained
• 1 cup artichokes, drained
• ¼ cup olive oil or water
• 2 tbsp tahini
• 1 garlic clove, crushed (optional)
• ½ tsp Himalayan pink salt

Instructions

• For the avocado lime hummus and smoky beetroot hummus, add all ingredients to a food processor, process until it is as smooth as possible and there are no chunks. Serve in bowls, garnish as desired and enjoy! Keep in an airtight container in the fridge for up to 3 days.
• For the artichoke hummus, saute the onion, olive oil and coconut sugar over high heat for 5 minutes. Reduce to low heat and saute until very soft. Add the rest of the ingredients to a food processor and process until it is as smooth as possible and there are no chunks. Add half of the caramelised onions and process again. Serve in a bowl and garnish with remaining caramelised onions.
• If desired, arrange 3 bowls on a serving platter accompanied with fresh vegetables and crackers. Enjoy immediately or keep hummus in an airtight container in the fridge for up to 3 days.