Touchdown Veggie Platter Hummus (Printer-friendly)
Fresh crisp vegetables served with creamy homemade hummus, perfect for casual gatherings.
# What You’ll Need:
→ 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
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, garlic, cumin, and salt in a food processor. Blend until completely smooth, gradually adding cold water 1 tablespoon at a time until creamy consistency is achieved.
03 - Transfer hummus to a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika. Top with chopped fresh parsley if using.
04 - Place the hummus bowl in the center of the vegetable platter. Serve immediately or cover and refrigerate until ready to serve.
# Expert Tips:
01 -
- Comes together in 20 minutes with zero cooking
- Homemade hummus tastes infinitely better than store bought
- Everyone can eat it regardless of dietary restrictions
02 -
- Cold water is the game changer for fluffy, light hummus texture
- Let the food processor run for a full 2 to 3 minutes
- The hummus tastes even better after it sits for an hour
03 -
- Warm the hummus slightly before serving for extra creaminess
- Sprinkle everything bagel seasoning on top instead of paprika sometimes