Ingredients

• 1 tin of oatmeal balls with vegetables
• 230 g of cooked chickpeas
• 1 and 1/2 tablespoons of tahini
• 1 clove of garlic
• 100 ml extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper, to taste
• 1 teaspoon of paprika
• 1 teaspoon of powdered spinach
• 1 teaspoon of powdered beetroot
• Crushed pistachios, paprika, and linseed and/or
• sesame seed for garnishing

Preparation

1. 1

   Place the chickpeas, tahini, garlic without the central part (the germ), olive oil, lemon juice, salt and pepper in a food processor and process until you get a fairly homogeneous cream.

2. 2

   Transfer the hummus to three small bowls, then add the paprika to one bowl, the spinach to another, and the beetroot to another. Stir well. Garnish the purple hummus with the linseed and/or sesame seed; the green hummus with the crushed pistachio; and the red hummus with the paprika.

3. 3

   Transfer the oatmeal balls and vegetables from the tin to a bowl. Serve the hummus with the oatmeal balls, bread sticks, or Melba toast. * If the hummus is not going to be eaten straight away, don’t forget to take it out of the fridge about thirty minutes before serving and add another drizzle of olive oil when you do.

4. 4

   Rainbow Hummus with Oatmeat Balls with Vegetables (vegan)