Hummus in colors

These hummus variations are colored with beetroot, carrot and edamame beans. This gives the most beautiful colors and also adds different wonderful flavors to your hummus. There is enough for six meals, but otherwise you can store your hummus in the fridge for up to a week and use it as a dip for carrots and peppers.

For each type we used 1 can of chickpeas.

In addition, you will need:
2 beets
3 carrots
1 handful of fresh spinach
1 cups edamame beans
2 cloves of garlic for each serving
A little lemon, salt and pepper
Toasted bread, 1 slice per person
Optional roasted nuts
Watercress

Blend the chickpeas with garlic, lemon, salt and pepper. Peel and cook the vegetables separately. Divide the portion into three and blend each portion.