Three-Color Hummus {and Cookbook Giveaway}

easy hummus recipe

I’ve always loved inviting Lucy to “help” me in the kitchen, but it’s become even more fun over the last six months when she can really take part in the creation of our family’s food.

Most recently, we made Three-Color Hummus from the new Straight From the Earth cookbook (by Myra & Marea Goodman, the Earthbound Farm founding family).

[Keep reading to see how you can win one of three copies of the book!]

hummus recipe

All three of the hummus versions were delicious.

easy hummus recipe

Cooking with a toddler definitely makes for a bigger mess. We had hummus and all it’s ingredients glued to every part of the kitchen after making this recipe. But Lucy had an absolute blast being in charge of the food processor (after she got used to it’s noise).

easy hummus recipe

easy hummus recipe

straight from the earth

And she happily munched on veggies dipped in “her” hummus at dinnertime. Which of course made the mess totally worth it.

Though the recipe in the book calls for flat leaf parsley (in the green hummus), we used basil and scallions instead, since Lucy was desperate to do some cutting in the “garden” (a.k.a. the planter box on our deck) and that’s all we have growing.

green hummus

hummus recipe

These hummus dips are fabulous when eaten with fresh veggies or Myra’s garlic pita chips (which we of course had to cut into shapes).

easy hummus recipe

Want to win this cookbook?

Three lucky people will win a copy of Straight from the Earth!

hummus recipe

Simply leave a comment on this post with your favorite vegan recipe or dish, or what you like to make with your kids, and you’ll be entered to win.

Get up to 3 extra entries by sharing a link to this post on Facebook, Twitter or Pinterest (make sure to leave a comment saying you did so).

Winner will be randomly selected on Thursday March 27, 2014. Good luck!

Three-Color Hummus

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 12 servings

Calories per serving: 70

Fat per serving: 4 grams

The perfect appetizer to eat with your favorite veggies and chips!


  • 4 1/2 cups cooked garbanzo beans (rinsed & drained if using canned)
  • 2/3 cup tahini (sesame paste)
  • 1/3 cup + 2 Tbsp extra virgin olive oil
  • 1/3 cup + 1 Tbsp fresh lemon juice
  • 3 large garlic cloves, coarsely chopped
  • 2 tsp salt
  • Freshly ground black pepper
  • 1/4 cup + 1 tsp oil-packed sundried tomatoes, drained and chopped
  • 1 1/4 cups packed baby spinach leaves
  • 1/2 cup packed fresh flat-leaf parsley
  • Pita bread, pita chips and/or vegetables for serving.


  1. Fit a food processor with the steel blade.
  2. Combine the beans, tahini, 1/3 cup of oil, 1/3 cup lemon juice, garlic, 1/2 cup water, 2 tsp salt and a few grinds of pepper in the food processor. Process until the mixture is smooth, scraping down the sides when necessary.
  3. If the hummus is thicker than desired, thin it by adding 2 Tbsp at a time of cold water.
  4. Remove a third of the puree and transfer it to a serving bowl. This is the classic hummus.
  5. Remove an additional 1 2/3 cups of puree and set aside (this will become the green hummus).
  6. Add the sundried tomatoes and 2 Tbsp water to the hummus remaining in the food processor. Blend until smooth, then transfer to a serving bowl.
  7. Rinse the food processor bowl and blade. Place the spinach and parsley in the bowl and pulse until the mixture is finely chopped. Add the reserved plain hummus, remaining 2 Tbsp oil and 1 Tbsp lemon juice. Process until smooth. Season with salt & pepper and transfer to a serving bowl.
  8. Serve with desired veggies and pita chips.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

This post and giveaway is sponsored by Earthbound Farm. Thank you for helping to support my blog!

Related Posts Plugin for WordPress, Blogger...

48 Responses to Three-Color Hummus {and Cookbook Giveaway}

  1. OMG! Lucy looks so darling. And so helpful in the kitchen. One of Cole’s and my favorite vegan treats truly is hummus. We eat a TON of it. And lately, Cole’s been making his own – with red peppers in it. Other vegan treats – vegan muffins from Whole Foods – a new, dangerous fave!!!

  2. One of my favorite foods to make with my daughter is a homemade pizza. We love to get creative with whatever we have left in the fridge and placing the carefully cut veggies on our homemade crust. This cookbook looks amazing!

  3. We don’t eat a tonne of vegan but my uncle has an egg allergy so we’ve been experimenting lately and found a killer vegan pumpkin loaf that is to die for!

  4. One of my favorite vegan dishes for a hearty dinner is cauliflower steak with a tahini-lemon sauce. Tastes so indulgent but is sooo healthy! Can’t wait to try these hummus recipes :)

  5. I’m sure this book contains dozens and dozens of amazing recipes, but we eat so much hummus at our house I would love an opportunity to introduce such variety in color and flavor to my three budding chefs. Plus, they can’t help but be excited about helping to make whatever it is I’m working on in the kitchen….they would love this!

  6. I can’t wait until my 1 year old can help us cook and be proud of what he has made like Lucy. These recipes look great. We hope he will “help”with family weekend breakfasts in the future as well.

  7. My favorite vegan dish is butternut squash soup for an appetizer and grilled polenta with roasted vegetables (multicolored carrots, brussel sprouts and sweet onions)<3 YUM <3

  8. How CUTE is your little girl! My go-to snack right now is plain rice cakes topped with (garlic) hummus, a little nutritional yeast, and capers. The savory/crunchy combo is so awesome, but so simple!

  9. I treated myself to a fancy pants blender last year for Christmas. Recently I have been blown away by the smoothness of the blended soups and purées you can make with it.

  10. Tofu scramble is one I just love right now-can add all the veggies/spices I want-YUM! What a gift to be able to cook with your daughter and teach her those skills for life!

  11. My son is 2 and he loves to help me bake. Our specialties include muffins, granola, and pancakes. The recipes we use are often milk, egg, and sugar free.

  12. Favorite meal is veggie stir fry! And there are so many new dishes I want to try after reading through the comments.

  13. I love Lucy’s adorable green dress. She looks like such a great assistant. My favorite vegan/veggie recipe is taco salad with fresh veggies!

  14. My favorite vegan meal is definitely a nice comforting bowl of sweet potato and quinoa chili or soup, especially on rainy days!! Thank you for the recipe! :)

Leave a reply