Rainbow Dough Balls with Hummus and Juicy Roast Tomatoes

I thought it would be fun for create a rainbow recipe to celebrate the launch of my latest cookbook Rainbow Bowls.

I mean lets face it – multi coloured cute little dough balls are always going to good? And they are very easy to make as the dough is just made with yogurt, olive oil, salt and flour rather than yeasted.

Flavoured with harissa (yum) for a red tone, pesto for green, turmeric for yellow and beetroot for pink/purple.

And you need some lovely creamy hummus with juicy popping roast tomatoes in the middle so that you can dunk the pretty dough balls.

If you want to see how its made head to my Instagram for a how to video.

Rainbow dough balls

Have you seen my cookbook Rainbow Bowls? Here’s some more information;

In Rainbow bowls I’m bringing you 40 vibrantly healthy and delicious ‘bowl’ meals, all heroing how amazing vegetables and fruit can be and of course packed full of enticing flavours, textures and colours. So If you need inspiration for easy and accessible ways to eat more veg you’ve come to the right place.

You may have heard the term ‘Eating the rainbow’ but what’s the benefit?

Eating a broad spectrum of colourful fruit and vegetables means you get a variety of vitamins and nutrients – which helps maintain a healthy diet. Thats why I love veg AND they taste fantastic. 
In this book you’re going to find lots of sustaining bowls of comfort food like curries, soups and stews – meals which make you feel good.
You’ll also find quite a few spices – don’t be scared as thats what really makes vegetable based dishes come alive with flavour.

I also love to use veg or pulses as a base instead of the more traditional rice/pasta etc. Not only does this add tons of flavour it’s also way more nutritious as its adding more plant based protein and/or vitamins and minerals and fibre. Plus it tastes incredible. 

If you fancy grabbing a copy – See here

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  Aprox 4 servings
  15 minutes preparation time
  1 hr cook time


For the base;

  • 400g self raising flour 
  • 300g natural yogurt
  • Big pinch sea salt
  • 1 tsp baking powder
  • 4 tbsp olive oil 

Harissa flavour;

  • 1 tbsp rose harissa
  • 1 tbsp extra flour


  • 1/4 tsp turmeric


  • 2 tbsp beetroot juice
  • 2 1/2 tbsp extra flour

Pesto flavour;

  • 1 tbsp vegan pesto
  • 1 tbsp flour

For the roast tomatoes;

  • 250g cherry tomatoes, sliced in half
  • 1 tbsp olive oil
  • Pinch sea salt and black pepper



To make the dough balls;

  1. In a bowl, add the flour, yogurt, olive oil, baking powder and salt. Stir to combine until it comes together then transfer to a floured board. 
  2. Knead for a few minutes until you get a springy dough.
  3. Divide the dough into 4.

Now you need to flavour each part.

1 – Harissa – pop the dough into a large bowl and add 1 tbsp of harissa and 1 tbsp more flour.

  1. Knead the harissa into the dough so that its evenly distributed .
  2. Add more flour if needed.

2 – Turmeric – pop the dough into a large bowl and add 1/4 turmeric.

  1. Knead into the dough so that its evenly distributed and the dough becomes yellow.

3 – Beetroot – pop the dough into a large bowl and add 2 tbsp of beetroot juice and 2 1/2 tbsp more flour.

  1. Knead into the dough so that its evenly distributed.
  2. Add more flour if needed.

4 – Pesto – pop the dough into a large bowl and add 1 tbsp of pesto and 1 tbsp more flour.

  1. Knead the pesto into the dough so that its evenly distributed .
  2. Add more flour if needed. 

To cook;

  1. Now divide each coloured dough part into 3 then roll the dough into a small circles.
  2. Prepare a large baking tray with a baking paper on the bottom. 
  3. Place the 18 balls in a circle, alternating colours. They should be nestled close to each other. 
  4. Brush a little olive oil over the top then sprinkle with sesame seeds.
  5. Bake on 180C for aprox minutes 25 until cooked and golden on top and fluffy inside

To roast the tomatoes; 

  1. Add the tomatoes, oil and salt to a baking tray and bake for aprox 25 minutes until soft and browning at the edges.

To serve; 

  1. Serve on a serving platter. Place a small of hummus topped with roast tomatoes in the middle of the rainbow dough balls. Break off and dip.

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...

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