Eat the Rainbow Hummus
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This colorful hummus is a spin on the traditional dish with Hawaiian staple crops your family and friends will love!
Chef Justine Ma
3 Cans of organic chickpeas, drained and rinsed
¼ Cup Smooth tahini
1 Cup Extra-virgin oil
1 Lemon, juiced
1 Whole garlic, peeled
1 ½ tsp Sea salt
3 Small pieces of Hawai‘i ‘Ulu Co-op Kalo
6 Pieces of Hawai‘i ‘Ulu Co-op Pala‘ai
1 Cup of organic spinach + water
3 Small organic beets
3 Pieces of Hawai‘i ‘Ulu Co-op ‘Uala
PRO TIP: Follow the order of the ingredients so you don’t have to wash your blender each time you make a new hummus, enjoy!
In a high-speed blender, place the chickpeas, tahini, olive oil, lemon juice, garlic, and salt. Blend all the ingredients until very smooth. Add more olive oil as needed to reach desired consistency.
Remove all of the hummus from the blender, and divide the hummus equally into different 6 bowls. You can choose to make different types of hummus to turn it into a rainbow. Stop here if you would like plain hummus.
Put 3 small pieces of kalo (taro) into the blender for 30 seconds, then add one bowl of plain hummus to combine with taro. Remove all of the kalo hummus and place back into the bowl.
Place 3 pieces of palaʻai (kabocha squash) into the blender, then add one bowl of plain hummus to combine with squash. Remove palaʻai hummus and place back into the bowl.
Place spinach into the blender for 30 seconds with a little water to blend, then add one bowl of plain hummus to combine with the spinach. Remove spinach hummus and place back into the bowl.
Add beets to the blender and mix for 30 seconds, then add one bowl of hummus to combine with the beets. Remove beet hummus and place back into the same bowl.
Place 3 ʻuala (okinawan sweet potato) into the blender for 30 seconds, add one bowl of plain hummus to combine with the sweet potato. Remove ʻuala hummus and place back into the same bowl.
Serve with warm pita bread, tortillas, veggies, or a salad!
If you enjoyed this recipe, try our Spicy Ahi Poke with ʻUlu Chips recipe!