Touchdown Veggie Platter Hummus (Printable)
Fresh vegetables served with creamy, seasoned hummus for a vibrant, shareable bite.
# What You Need:
→ Fresh Vegetables
01 - 1 cup cherry tomatoes, halved
02 - 1 cup baby carrots
03 - 1 cup cucumber slices
04 - 1 cup celery sticks
05 - 1 cup red bell pepper strips
06 - 1 cup broccoli florets
07 - 1 cup cauliflower florets
08 - 1 cup snap peas
→ Hummus Base
09 - 1 (15 oz) can chickpeas, drained and rinsed
10 - 1/4 cup tahini
11 - 2 tbsp extra virgin olive oil
12 - 2 tbsp freshly squeezed lemon juice
13 - 1 garlic clove, minced
14 - 1/2 tsp ground cumin
15 - 1/2 tsp salt
16 - 2-3 tbsp cold water
→ Garnish
17 - 1 tbsp extra virgin olive oil for drizzling
18 - 1/2 tsp smoked paprika
19 - 1 tbsp chopped fresh parsley
# How to Make It:
01 - Wash and cut all vegetables as specified. Arrange cherry tomatoes, baby carrots, cucumber slices, celery sticks, red bell pepper strips, broccoli florets, cauliflower florets, and snap peas attractively on a large serving platter.
02 - Combine chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, and salt in a food processor. Blend until completely smooth, approximately 2-3 minutes.
03 - With the processor running, gradually add cold water 1 tablespoon at a time until the hummus reaches desired creamy consistency.
04 - Transfer hummus to a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika. Top with chopped parsley if using. Place the bowl in the center of the vegetable platter and serve immediately.
# Expert Tips:
01 -
- That homemade hummus puts grocery store versions to absolute shame
- You can prep everything ahead and focus on your guests instead of the kitchen
02 -
- Room temperature hummus tastes infinitely better than cold straight from the fridge
- That extra minute of blending makes the difference between grainy and restaurant quality
03 -
- Process hummus until it literally sticks to the sides of the bowl
- Let it sit at room temperature for 20 minutes before serving to let flavors meld