Amrita Raichand Instagram – Bringing the colors of our 🇮🇳 to your plate✨
This Tri-Colour Hummus isn’t just stunning—it’s packed with goodness! 🧡 Carrots for glowing skin, 🤍 chickpeas for protein and fiber, 💚 spinach for iron and antioxidants.
For me, it’s a reminder of how our diversity blends beautifully—just like our country. Make your day extra special with this healthy, tricolored treat!
Recipe:
Ingredients
Chickpeas – 1 ½ cups (soaked overnight)
Bay leaf – 1
Garlic cloves – 6-7
Salt – to taste
Baking soda – a pinch
Extra virgin Olive oil – ½ cup
Tahini paste – 2 tbsp
Lime juice – from 2 small limes
Spinach purée – ¼ cup
Carrot purée – ¼ cup
Accompaniments
Carrots, English cucumbers & Radish (all cut into batons)
Method
-Pressure cook the soaked chickpeas with the bay leaf, salt, a couple of the garlic cloves, and a pinch of baking soda. Cook for 5-6 whistles; Once done, release the pressure completely and check the chickpeas which should be soft and mushy. Try and remove as much of the skin that you possibly can for a smoother hummus.
-Now to make the hummus, add the boiled chickpeas to a blender along with garlic cloves, tahini paste and lime juice. Blend into a smooth paste.
-Gradually add olive oil while blending until you get the desired texture and consistency.
-Once done, divide the hummus equally into three bowls.
-For the spinach hummus, add the spinach purée to one-third of the hummus in the blender and blend until smooth.
-Repeat the same process for the carrot hummus by blending the carrot purée with another third of the hummus.
-Your tri-color hummus is ready! Serve with batons of colourful veggies your choice of accompaniments.
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