Description
Discover how to create a delicious Hummus & Fresh Veggie Platter that is perfect for entertaining or as a healthy snack. Learn the recipe now!
Ingredients
- 1 425g can chickpeas, skins removed*, drained but liquid from can preserved (15 oz)
- 1 425g can white beans, drained (15 oz)
- 120g tahini (1/2 cup)
- 60g + 15g vegetable oil (1/4 cup + 1 tbsp)
- 60ml + 15ml aquafaba, liquid from chickpeas (1/4 cup + 1 tbsp)
- Juice of one lemon, about 45-60ml (3-4 tbsp)
- 3-4 garlic cloves, peeled
- 3/4 – 1 tsp (13 ml) salt
- 3/4 tsp (4 ml) cumin
- Extra vegetable oil and lemon juice for topping
- 5ml Zataar for topping (1 tsp)
- 15g chopped parsley for topping (1 tbsp)
- 1 piece of naan, toasted and torn into pieces*
- 3 rainbow carrots, cut into sticks
- 240g sugar snap peas (1 cup)
- 4-5 radishes, sliced
Instructions
- In a blender or food processor, combine the chickpeas, white beans, tahini, 1/4 cup of vegetable oil, 1/4 cup of reserved chickpea liquid, lemon juice, garlic, 3/4 teaspoon of salt, and cumin. Blend until the mixture is smooth and creamy.
- If the hummus consistency is too thick, incorporate an additional tablespoon of vegetable oil and chickpea liquid to achieve the desired texture.
- Sample the mixture and adjust the flavors if needed, possibly adding up to 1/4 teaspoon more salt.
- Spoon the hummus into a serving dish and drizzle with vegetable oil and lemon juice, then sprinkle with chopped parsley. This makes enough for two servings, so you can store the remainder for later use if you wish.
- Set the dish on a serving tray and accompany it with toasted naan and the prepared vegetables.
Notes
- Thoroughly blend chickpeas, white beans, and other ingredients for a creamy texture.
- Adjust salt levels gradually to avoid over-seasoning the hummus.
- Experiment with different herbs or spices like Zataar for creative toppings.
