← All recipes

🍽️ Three-Color Hummus

240 kcal · 30 min · 4 servings

Three-Color Hummus Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
  2. 2. Wash the eggplant thoroughly.
  3. 3. Cut the eggplant in half lengthwise.
  4. 4. Score the flesh of the eggplant in a crosshatch pattern, but do not cut through the skin.
  5. 5. Drizzle the eggplant halves with olive oil and sprinkle with salt.
  6. 6. Place the eggplants on a baking sheet lined with baking paper, cut side up.
  7. 7. Bake the eggplants in the oven for about 45 minutes until the flesh is soft.
  8. 8. Remove the eggplants from the oven and let them cool for a short time.
  9. 9. Scrape the soft flesh of the eggplant out of the skin with a spoon.
  10. 10. Roughly chop the eggplant flesh.
  11. 11. Drain the beetroot from the can.
  12. 12. Cut the beetroot into coarse cubes.
  13. 13. Cut the avocado in half and remove the pit.
  14. 14. Loosen the avocado flesh from the skin with a spoon.
  15. 15. Cut the avocado into coarse cubes as well.
  16. 16. Drain the chickpeas.
  17. 17. Rinse the chickpeas thoroughly under running water in a sieve.
  18. 18. Let the chickpeas drain well in the sieve.
  19. 19. Toast the sesame seeds in a pan without fat over medium heat for 3 to 4 minutes.
  20. 20. Peel the garlic.
  21. 21. Finely chop the garlic.
  22. 22. Wash the lemon.
  23. 23. Cut the lemon in half.
  24. 24. Squeeze the juice from the lemon.
  25. 25. Place the chickpeas, lemon juice, garlic, toasted sesame seeds, and cumin in a tall beaker or blending jar.
  26. 26. Blend the ingredients until very smooth.
  27. 27. If the mixture is too thick, add a little cold water.
  28. 28. Divide the hummus mixture into three equal portions.
  29. 29. Blend the first portion together with the beetroot cubes until smooth.
  30. 30. Blend the second portion together with the avocado cubes until smooth.
  31. 31. Blend the third portion together with the eggplant flesh until smooth.
  32. 32. Season each hummus with salt to taste.
  33. 33. Plate the three types of hummus.

Nutrition per serving