Print

Flavorful Red White Blue Layered Hummus Dip Easy Party Recipe for Entertaining

red white blue layered hummus dip - featured image
Print Recipe

A vibrant and creamy layered hummus dip featuring roasted red pepper, classic garlic, and spirulina-infused blue layers. Perfect for parties and easy to prepare in under 30 minutes.

Ingredients

Scale
  • White Layer (Classic Garlic Hummus):
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 2–3 tablespoons cold water (to adjust consistency)
  • Red Layer (Roasted Red Pepper Hummus):
  • 1 jar (12 oz / 340 g) roasted red peppers, drained
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Blue Layer (Spirulina Hummus):
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 1/2 teaspoon spirulina powder
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • Salt to taste
  • 2–3 tablespoons cold water (to loosen if needed)
  • Garnish:
  • Fresh parsley, chopped
  • Pomegranate seeds (optional)
  • Drizzle of olive oil

Instructions

  1. Prepare the White Garlic Hummus: In a food processor, combine chickpeas, tahini, minced garlic, lemon juice, and cumin. Blend until smooth, scraping down sides as needed. Slowly drizzle in olive oil while blending. Add cold water one tablespoon at a time to reach desired creamy consistency. Season with salt to taste. Transfer to a bowl and set aside.
  2. Make the Roasted Red Pepper Hummus: Rinse and drain chickpeas again. In the processor, add roasted red peppers, chickpeas, tahini, garlic, lemon juice, and olive oil. Blend until smooth with no visible pepper chunks. Season with salt and pepper. Adjust thickness with water if necessary. Transfer to a separate bowl.
  3. Create the Blue Spirulina Hummus: In a clean processor bowl, blend chickpeas, tahini, garlic, lemon juice, and spirulina powder. Drizzle olive oil while blending to smooth the mixture. Add cold water as needed for creaminess. Salt to taste.
  4. Assemble the Dip: Choose a clear shallow dish. Spread the red pepper hummus evenly on the bottom. Carefully layer the white hummus on top using a spatula. Add the blue spirulina hummus as the top layer. Smooth each layer gently without mixing colors.
  5. Garnish and Serve: Drizzle olive oil over the top layer, sprinkle chopped parsley, and scatter pomegranate seeds. Chill for at least 20 minutes before serving.

Notes

Use cold water while blending to achieve creamy texture without thinning the dip too much. Roast your own peppers for deeper flavor if possible. Layer gently to keep colors distinct. Spirulina powder should be used sparingly to avoid bitterness. Prepare layers a day ahead and assemble before serving for best results. Rinse chickpeas well to avoid metallic taste.

Nutrition

Keywords: hummus dip, layered hummus, party appetizer, red white blue dip, spirulina hummus, roasted red pepper hummus, garlic hummus, easy party recipe, vegan dip, gluten-free appetizer

Find it online: https://elaraeats.com/flavorful-red-white-blue-layered-hummus-dip-easy-party-recipe-for-entertaining/