- For the Hummus
- Two 15-oz cans of chick peas, drained and rinsed
- 0.5 c tahini
- 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
- 2 tsp pink pitaya powder
- For Garnishing
- Drizzle of olive oil
- Pine nuts
- Black and/or white sesame seeds
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.
Divide the hummus in half and put it in two separate mixing bowls
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.
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.
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.
Garnish with a drizzle of olive oil, some pine nuts, and a sprinkle of sesame see
Recipe by the wonderful creator Lee. You can find more of her recipes at