Ingredients
Scale
Hummus base:
- 2 15 ounce cans garbanzo beans, drained and rinsed
- 2 tablespoons tahini
- 4 cloves garlic
- 2 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pepper
- 1/8 teaspoon cayenne pepper (optional)
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 3 medium beets (cooked and peeled)
- 1 tablespoon fresh thyme leaves
Board:
- sugar snap peas
- radishes (sliced)
- baby carrots
- cherry tomatoes
- cucumbers (sliced)
- almonds (toasted or raw)
- walnuts (toasted or raw)
- blue corn chips
- breadsticks
- multi-grain crackers
- fresh flowers (optional)
Instructions
- Combine all ingredients for the hummus base in a food processor or blender and blend until smooth. Take about half of the mixture out of the blender and place in a medium bowl, then stir the cumin and paprika in. Add the beets and fresh thyme to the remaining mixture in the blender and blend until smooth. If not using immediately, store in an airtight container in fridge for up to 1 week.
- To assemble the board, fill small bowls with each of the hummus flavors and surround the bowls with the fresh cut veggies, chips, crackers, and any other fruits, cheeses, or meats you might like to add.
- Finish off the board with some fresh flowers if desired and enjoy!
- Prep Time: 25 minutes
- Category: Appetizer