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        Calories
        97
        Fat
        2.1g
        Saturates
        1.8g
        Protein
        8.1g
        Carbs
        16.1g
        Sugars
        0.2g
        • Calories
          97
        • Fat
          2.1g
        • Saturates
          1.8g
        • Protein
          8.1g
        • Carbs
          16.1g
        • Sugars
          0.2g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          97
        • Fat
          2.1g
        • Saturates
          1.8g
        • Protein
          8.1g
        • Carbs
          16.1g
        • Sugars
          0.2g

        Arabic

        Rainbow Ramadan hummus

        • Prep Time
          5 Mins
        • Cook Time
          55 Mins
        • Serves
          10

        About

        Versatile hummus is a tasty staple on any dinner table, so experiment with rainbow-coloured veggies to add a splash of style this year

        Ingredients

        Order Ingredients

        Method

        1. First, prepare your chickpeas by soaking them overnight in cold water. Rinse them off the next day and then boil in fresh water for 30-40 minutes, or until soft.
        2. Prepare the roasted vegetables for the various hummus colours. For the purple sweet potatoes, wash and pierce a few times with a fork then roast in the oven for around 40 minutes, turning halfway through.
        3. For the beetroot, leave whole and roast in the oven for around 40 minutes at around 200°C.
        4. For the red peppers, cut into strips and roast at 160° for about 15 minutes or until the skins are starting to wrinkle and collapse and possibly even charr, which adds a delicious smoky flavour to the hummus.
        5. For the cabbage, chop in half or quarters, lightly drizzle with oil and bake in the oven at 200°C for 20 minutes.
        6. The turmeric is simply peeled and included raw and the avocado is also just peeled and mixed raw.
        7. To prepare the hummus dips, mix the chickpeas with the tahini, lemon juice, garlic, salt and pepper, then separate into six bowls. When you are ready, put a bowl of hummus in the blender and add each vegetable, depending on the colour you are trying to achieve. Blitz until smooth.
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