Unicorn Hummus

Prepare to be awed. Unicorn Hummus is here and I'm so into it! This is absolutely my most favorite food right now, and it's totally perfect for celebrating the brighter days of spring and summer.

I'm sure you guys are all by now aware of my hummus obsession. I've made springy lemon hummus, holiday hummus, carrot hummus, tropical hummus, hummus stuffed inside a pumpkin, and just about everything else imaginable. See my Instagram for many more fun creations, including a purple sweet potato hummus and a bright "green monster" hummus loaded with herbs.

But then I had an epiphany about another kind of hummus that seemed like it would be the most fun of all. Multi-colored hummus! Why have I never thought of this before? Thanks to its light color, hummus is a perfect vehicle for just about any color you can dream of adding to it. I'm certainly no stranger to colorful hummus... and yet, I had never made one involving multiple colors. Horror!

This pink, purple, and blue Unicorn Hummus is naturally colored using pink pitaya powder and blue spirulina. Neither ingredient has much of a taste, but gosh are they fun and pretty! I've kept the hummus recipe really simple since the colors are the focus. It's just a classic lemon hummus that has a nice balance of richness, acidity, and salt.

Of course you can really use this concept as a starting point for your own colorful hummus experiments. There are loads of natural colors out there that would work great; think things like turmeric, green spirulina, matcha, beet powder, etc.

In terms of flavors, tahini is definitely the powerhouse in this recipe. I always use Seeds of Collaboration tahini. It's rich, nutty, and decadent, plus it has the most creamy dreamy texture. And while I'd argue that it's always important to have a good tahini, I think it's especially important in this recipe since there are so few ingredients.

Seeds of Collaboration is a long-time supporter of The Rogue Brussel Sprout, and is offering a 20% discount to Rogue Brussel Sprout followers using the code ROGUE at check-out. Please get yourself some of this liquid gold! It changed my tahini perspective entirely, and I'm sure it will do the same for you. If you search "tahini" on this blog, you'll find a ton of recipes that use it, both sweet and savory.

Because of the awesome, fun colors in this hummus, it really excels most as a dip on a snack board. Clearly it demands to be center-stage! We've been enjoying it with some crackers, seedy bread, veggies, nuts, and fruit for a casual date night. Major bonus points for serving it alongside some (naturally) colored cocktails, as shown above!

This hummus is make-ahead friendly too, so it would work great for a party. Make it the day before and keep the different colors in separate sealed containers in the fridge. When you're ready to serve, just transfer to a serving bowl, swirl the colors, and garnish. You can also easily double the recipe if you're feeding a crowd.

What do you guys think? Are you sold on Unicorn Hummus?? I'm convinced that this is just about the most fun thing ever and I'm quite sure I'll be making it all summer long. Colorful food makes me so happy, and it's a fun way to celebrate the natural beauty of some very colorful and unique plants.

Have fun with this one!! It's a blast!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Disclosure: This post is sponsored by Seeds of Collaboration. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

Love the idea of naturally-colored, over-the-top fun food? You'll definitely want to check out these Superfood+Vegan Unicorn Cheesecake Bites too, as well as my favorite Unicorn Cocktail.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the Hummus
  • Two 15-oz cans of chick peas. Drained and rinsed.
  • 0.5 c tahini. I love Seeds of Collaboration! Get yourself some, I promise it will change your perspective on tahini forever. Use the code ROGUE at check-out to save 20%.
  • Juice of a lemon
  • 1 tsp flaky sea salt, like fleur de sel
  • Generous grind of black pepper
  • Drizzle of water or olive oil as needed
  • ~0.5 tsp blue spirulina. This is a bright blue edible algae. You'll likely need to order it online but it's 100% worth it. So fun and versatile!
  • ~1-2 tsp pink pitaya powder. This is just freeze-dried, powdered pink dragonfruit and it has a delightful citrusy taste in addition to its great color. Again, you may need to order this online. Beet powder or hibiscus powder would also work, although the color will be more purple rather than pink.
For the Garnishes
  • Drizzle of olive oil
  • Pine nuts
  • Black and/or white sesame seeds
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. In a food processor, combine the chick peas, tahini, lemon juice, salt, and pepper. Process for several minutes until a smooth, creamy consistency develops, scraping down the sides as needed. If you have trouble getting a smooth hummus, add a little splash of water or olive oil (the latter with yield a richer hummus). Repeat as needed.
  2. Divide the hummus in half and put it in two separate mixing bowls.
  3. Add blue spirulina to one and pink pitaya powder to the other. Add the coloring agents gradually so that you can see how the color is developing. You can always add more if you want a darker color.
  4. Take about a quarter of each color and mix them together in a third bowl so that you create a small amount of purple hummus.
  5. Transfer the hummus to a serving bowl, with the pink on one side, the blue on the other side, and the purple between. Smooth them out to create an even surface, then swirl them together to blend the colors.
  6. Garnish with a drizzle of olive oil, some pine nuts, and a sprinkle of sesame seeds.


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