Crushed pistachios, paprika, flax seeds, and/or sesame seeds for garnish
In a food processor, combine the chickpeas, tahini, garlic clove without the central part, olive oil, lemon juice, salt, and pepper. Blend everything until you achieve a very homogeneous cream.
Transfer the hummus into three small bowls, adding paprika to one, spinach to another, and beetroot to the third. Mix well. Decorate the purple hummus with flax and/or sesame seeds, the green one with crushed pistachios, and the red one with paprika.
Transfer the oatmeal balls with vegetables to a bowl and serve the three colorful hummus dips with the oat balls, breadsticks, or toast.
*If the hummus is not consumed immediately after preparation, remember to take it out of the refrigerator about half an hour before serving. In this case, before serving, drizzle some more olive oil on top.