Easiest Way to Make Perfect Vegan Holiday Hummus Platter

Vegan Holiday Hummus Platter.

You can have Vegan Holiday Hummus Platter using 28 ingredients and 3 steps. Here is how you cook it.

Ingredients of Vegan Holiday Hummus Platter

  1. Prepare of Cilantro White Bean Hummus.
  2. You need 1 of (15-ounce) can cannellini beans, drained and rinsed.
  3. Prepare 1/2 of cup loosely packed cilantro or flatleaf parsley leaves.
  4. It’s 1 1/2 of tablespoons fresh lemon juice.
  5. Prepare 1 of tablespoon Extra Virgin Olive Oil from Spain.
  6. It’s 1 of tablespoon tahini.
  7. You need 1 of garlic clove.
  8. Prepare 1/4 of teaspoon sea salt or to taste.
  9. It’s of Beet Hummus.
  10. You need 1 of (15-ounce) can cannellini beans, drained and rinsed.
  11. You need 3/4 of cup peeled and diced raw beets.
  12. It’s 1 of tablespoon fresh lemon juice.
  13. Prepare 2 of tablespoons Extra Virgin Olive Oil from Spain.
  14. You need 1 of tablespoon tahini.
  15. It’s 1 of garlic clove.
  16. Prepare 1/2 of teaspoon sea salt or to taste.
  17. Prepare of Hummus Toppings.
  18. You need of Extra Virgin Olive Oil from Spain.
  19. It’s of Pomegranate seeds.
  20. You need of Pistachios.
  21. It’s of Chopped fresh herbs.
  22. It’s of Serving Ideas.
  23. It’s of Seeded crackers.
  24. You need of Carrot sticks.
  25. Prepare of Celery sticks.
  26. It’s of Sliced cucumbers.
  27. Prepare of Sliced radishes.
  28. You need of Sliced baguette.

Vegan Holiday Hummus Platter instructions

  1. For the Cilantro White Bean Hummus Add all ingredients to a food processor. Process for 3–4 minutes, or until smooth and creamy, stopping to scrape down the sides as often as needed. Transfer the hummus to a bowl. Refrigerate until ready to assemble..
  2. For the Beet Hummus Add all ingredients to a food processor. Process for 3–4 minutes, or until smooth and creamy, stopping to scrape down the sides as often as needed. Transfer the hummus to a bowl. Refrigerate until ready to assemble..
  3. To Assemble Scoop the cilantro hummus into one half of a rimmed serving plate or shallow bowl. Scoop the beet hummus into the other half. Use the back of a spoon to gently smooth and swirl the hummus. Top with a drizzle of Extra Virgin Olive Oil from Spain, pomegranate seeds, pistachios, and fresh herbs. Plate the hummus alongside crackers, carrots, cucumber, celery, radishes, and baguette slices. Serve immediately..

Graham Bert

I Love to Cooking and I am the chef of Champion Restaurant...

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