• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Me
  • All Recipes
  • Shop
  • Work With Me
  • Contact

Rainbow Nourishments logo

menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • About Me
  • Shop
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Breakfast, Lunch and Dinner » Lunch and Dinner

    Published: Oct 13, 2018 · Modified: Jan 27, 2022 by Anthea

    Loaded hummus platter 3 ways

    Pin
    Share
    Tweet
    2K Shares
    JUMP TO RECIPE
    4 from 4 votes

    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 dip is colourful, bright, jolly and packed with flavour. The 3 dips are:

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

    Alternatively try my hummus pesto pasta!

    Other vegan party food ideas

    • Vegan ricotta and kale filo scrolls
    • BBQ Jackfruit Tacos with homemade tortillas
    Print Recipe
    4 from 4 votes

    Loaded hummus 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.
    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Cuisine: American, Vegan
    Servings: 8
    Author: Anthea

    Ingredients

    Avocado lime hummus

    • 1 x 400g can chickpeas, drained
    • 1 avocado, flesh only
    • 1 cup baby spinach
    • ¼ cup extra virgin olive oil, or water
    • 1 lime, juice and zest
    • 2 tbsp tahini
    • 1 garlic clove, crushed (optional)
    • ½ tsp salt

    Smoky beetroot hummus

    • 1 x 400g can chickpeas, drained
    • 1 medium-sized beetroot, chopped and boiled
    • ¼ cup extra virgin olive oil, or water
    • 2 tbsp tahini
    • 1 garlic clove, crushed (optional)
    • 1 tbsp smoked paprika
    • ½ tsp salt

    Artichoke hummus with caramelised onions

    • 1 onion, sliced + 1 tbsp olive oil + 1 tbsp coconut sugar
    • 1 x 400g can chickpeas, drained
    • 1 cup artichokes, drained
    • ¼ cup extra virgin olive oil, or water
    • 2 tbsp tahini
    • 1 garlic clove, crushed (optional)
    • ½ tsp 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.
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

    Pin
    Share
    Tweet
    2K Shares

    Reader Interactions

      Leave a Comment and Rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Nancy Curry says

      November 20, 2018 at 4:59 am

      How did you plate the
      hummus so beautifully? I love the swirl effect. I want to make all three of these. They look amazing.

      Reply
      • Anthea says

        November 21, 2018 at 1:14 pm

        Aw thank you! It was just trial and error :). I hope you get the chance to make them!

        Reply
        • Nancy Curry says

          November 22, 2018 at 7:51 am

          4 stars
          Just finished making all three. Easy and tasty, but I am missing your swirls that are so beautiful. Mine was a bit too soft to hold the shape. Next time I'll cut down on the oil a bit and see if that makes it a bit stiffer. Thanks for the great recipes. Can't wait to put it out for an appetizer tomorrow before Thanksgiving dinner.

    2. Eva says

      October 19, 2018 at 6:04 pm

      4 stars
      It looks so tasty! Thank you for sharing the recipe.

      Reply
      • Anthea says

        November 13, 2018 at 6:51 pm

        My pleasure!

        Reply

    Primary Sidebar

    About Anthea

    More about me →

    Popular Recipes

    • Vegan cinnamon babka on marble board with slices cut off showing inside swirl pattern.
      Vegan Cinnamon Babka
    • Vegan banana bread on wooden serving board with two slices cut off revealing fluffy golden texture.
      Vegan Banana Bread
    • Easy Vegan Lemon Blueberry Cake
    • Tall stack of decorated whole wheat pancakes with maple syrup poured on top and dripping down sides.
      Vegan Whole Wheat Pancakes
    • Vegan brioche french bread on chopping board. Slice cut off showing golden and soft interior. The board is surrounded by brioche accompaniments such as jam
      Buttery Vegan Brioche
    • Close up of vegan oatmeal cookies with sprinkle of flaked salt on parchment paper.
      Vegan Oatmeal Cookies

    Seasonal Recipes

    • Vegan strawberry cupcakes with pink base and pink vegan buttercream. Cupcakes are decorated with freeze dried raspberries and fresh strawberries
      Vegan Strawberry Cupcakes
    • Vegan Blueberry Muffins
    • Vegan Carrot Muffins
    • Vegan Gnocchi Bake with Bolognese Sauce
    • One-Pot Easy Vegan Ramen (with miso sesame soup)
    • Easy Thai Red Curry Potato Lentil Soup

    Get my cookbook

    Cover of Incredible Plant Based Desserts

    About Anthea

    More about me →

    Popular Recipes

    • Vegan cinnamon babka on marble board with slices cut off showing inside swirl pattern.
      Vegan Cinnamon Babka
    • Vegan banana bread on wooden serving board with two slices cut off revealing fluffy golden texture.
      Vegan Banana Bread
    • Easy Vegan Lemon Blueberry Cake
    • Tall stack of decorated whole wheat pancakes with maple syrup poured on top and dripping down sides.
      Vegan Whole Wheat Pancakes
    • Vegan brioche french bread on chopping board. Slice cut off showing golden and soft interior. The board is surrounded by brioche accompaniments such as jam
      Buttery Vegan Brioche
    • Close up of vegan oatmeal cookies with sprinkle of flaked salt on parchment paper.
      Vegan Oatmeal Cookies

    Seasonal Recipes

    • Vegan strawberry cupcakes with pink base and pink vegan buttercream. Cupcakes are decorated with freeze dried raspberries and fresh strawberries
      Vegan Strawberry Cupcakes
    • Vegan Blueberry Muffins
    • Vegan Carrot Muffins
    • Vegan Gnocchi Bake with Bolognese Sauce
    • One-Pot Easy Vegan Ramen (with miso sesame soup)
    • Easy Thai Red Curry Potato Lentil Soup

    Get my cookbook

    Cover of Incredible Plant Based Desserts

    Footer

    ↑ back to top

    Featured in

    Banner with 10 logos where Rainbow Nourishments has been featured.

    More

    About
    Work with Me
    Contact

    Shop

    Get my cookbook

    Follow Me

    • Instagram
    • Facebook
    • Pinterest
    • YouTube

    COPYRIGHT © 2023 · RAINBOW NOURISHMENTS · PRIVACY POLICY ·  ACCESSIBILITY POLICY