Description
A beautiful spread of hummus, fresh veggies, and crunchy bites. Perfect for a casual gathering or a light lunch.
Ingredients
Scale
- 2 cans (425 g) garbanzo beans, drained and rinsed
- 2 tbsp tahini
- 4 cloves garlic
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 1 tsp pepper
- 1/8 tsp cayenne pepper (optional)
- 1 tsp cumin
- 1/2 tsp paprika
- 3 medium beets (cooked and peeled)
- 1 tbsp (15 ml) fresh thyme leaves
- 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 in the cumin and paprika.
- 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 the fridge for up to 1 week.
- To assemble the board, fill small bowls with each of the hummus flavors.
- 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.
Notes
- For a richer hummus, use roasted garbanzo beans.
- To make the board visually appealing, arrange ingredients with varying colors and textures.
- Leftover hummus can be frozen for up to 3 months; thaw overnight in the refrigerator.
- Prep Time: 20 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 200
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 10
- Protein: 10