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

Vegan Holiday Hummus Platter step by step

  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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