Touchdown Veggie Platter Hummus

Last Super Bowl, I spent twenty minutes chopping vegetables while everyone else argued about penalty calls. By kickoff, that platter disappeared faster than any of the takeout wings, and my football-obsessed cousin actually asked for the recipe instead of reaching for the ranch.

My neighbor brought this to our summer block party last year, and I stood there eating snap peas off her serving tray while pretending to help carry dishes inside. She laughed and told me the secret was letting the food processor run longer than I thought necessary.

Ingredients

• Cherry tomatoes: Halving them releases juices that mingle with the hummus on every bite
• Baby carrots: Leave the skinny ones whole for easier dipping
• Cucumber slices: English cucumbers stay crisp longer without those tough seeds
• Celery sticks: Peel the outer strings if you are serving picky eaters
• Red bell pepper strips: The sweetness balances the earthy hummus perfectly
• Broccoli florets: Blanch them for 30 seconds if raw broccoli tastes too assertive
• Cauliflower florets: These become the unsung heroes that soak up flavors best
• Snap peas: Look for plump pods that snap satisfyingly when fresh
• Canned chickpeas: Rinse them thoroughly or your hummus will taste metallic
• Tahini: Stir the jar well before measuring or you will get separated hummus
• Extra virgin olive oil: Use the good stuff here since it shines through clearly
• Freshly squeezed lemon juice: Bottled juice makes everything taste disappointingly flat
• Garlic clove: Grate it instead of mincing to avoid harsh raw chunks
• Ground cumin: Toast it in a dry pan for 30 seconds to wake up the flavors
• Salt: Start with half teaspoon and add more after tasting
• Cold water: This is the secret trick for fluffy hummus instead of heavy paste
• Smoked paprika: The smoky finish makes it look like you spent hours on presentation
• Fresh parsley: Add this right before serving or it will wilt into brown flecks

Instructions

Prep your vegetables:

Wash and cut everything while hummus processes, arranging veggies around the edge of your largest platter like a colorful rainbow.

Build the hummus base:

Toss chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt into your food processor.

Blend until silky:

Let the machine run for at least three minutes, pausing to scrape down the sides twice, until the mixture turns pale and incredibly smooth.

Add cold water:

Drizzle in water one tablespoon at a time while the processor runs, watching the hummus transform into something light and airy.

Finish with flair:

Mound the hummus in a bowl placed in the center of your vegetable arrangement, then drizzle with olive oil and dust with smoked paprika.

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Now I make this for every casual gathering, and watching friends hesitantly try raw cauliflower then go back for thirds has become its own reward. Something about having everything ready and waiting puts people at ease in ways I never expected from a vegetable tray.

Making It Your Own

The beauty here is in the seasonal flexibility. Spring calls for sugar snap peas and radishes while winter demands sturdy cauliflower and even roasted root vegetables for dipping.

Party Planning Wisdom

Double the hummus recipe but keep the vegetables at the same ratio. I have learned the hard way that dip always runs out first while sad lonely vegetables remain until the very end of the night.

Serving Suggestions

Sometimes I add warm naan bread or pita chips, but keep them on a separate plate to maintain the gluten free integrity of the main display. The contrast between cold crisp vegetables and that creamy hummus needs no interference.

• Set out small spoons so guests can scoop extra hummus onto their plates
• Keep cut vegetables in cold water for 30 minutes before serving for maximum crunch
• Arrange by color rather than type for the most impressive visual presentation

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There is something deeply satisfying about a platter that looks impressive but comes together in minutes, leaving you free to actually enjoy your own party.

Recipe FAQs

→ What vegetables are included in the platter?

The platter includes cherry tomatoes, baby carrots, cucumber slices, celery sticks, red bell pepper strips, broccoli florets, cauliflower florets, and snap peas.

→ How is the hummus prepared?

The hummus is made by blending chickpeas, tahini, olive oil, lemon juice, garlic, ground cumin, and salt, then adjusted with cold water until smooth.

→ Can I customize the vegetables used?

Yes, you can swap vegetables according to season or personal preference to keep the platter fresh and varied.

→ Is this platter suitable for dietary restrictions?

This dish is vegan and naturally gluten-free, though it contains sesame from tahini; check ingredient labels if allergens are a concern.

→ What are good beverage pairings with this platter?

Try pairing it with a crisp Sauvignon Blanc or a citrusy IPA to complement the fresh and zesty flavors.

→ How can I add a spicy twist to the hummus?

Add a pinch of cayenne pepper to the hummus blend for a mild spicy kick.