Step 1

Optional: peel the chickpeas. This makes your hummus much smoother. The trick to peeling faster is to fry the chickpeas (450 grams / 2 ¼ cups total) with 2 tablespoons of baking soda for a few minutes. Then you can rub them together while rinsing and the peels will fall off!

Step 2

Combine all ingredients of 1 hummus color in a food processor / blender and let it run for 4 minutes until you have a nice smooth hummus. Clean your machine and repeat this with all colors.

Step 3

Is the hummus still too thick? Add a little (hot) water to it until the hummus has the right thickness.

Step 4

Pay close attention to the ingredients of each hummus. The base is similar with all the hummus, but the amount of ice cubes varies (depending on the thickness of the hummus). With the blue hummus you DO NOT use lemon juice, otherwise it will turn purple. And you don't use chickpeas with the green hummus.

Step 5

Haven't peeled the chickpeas with baking soda? Add a pinch of baking soda to the blue red cabbage hummus.

Step 6

Serve the hummus with a dash of olive oil (extra verge), with a few chickpeas (or peas), parsley and (smoked) bell pepper powder. Make it extra: pour some chili garlic olive oil over the orange and red hummus.

Step 7

Each hummus color is about half a jar (or a full dip bowl).