(serves 4-8)
3 types of homemade vegetable hummus with fresh cut vegetables, seed crackers, olives, and toasted sourdough bread.
Homemade hummus is so simple and delicious to make, and you can taste the difference when it’s made fresh, the same day. Adding extra lemon and FTM EVOO always an added plus. A platter like this one is the perfect dish to share with friends and family as it is healthy, clean, and suits most every dietary restriction and tastebud. The key to delicious hummus is using raw chickpeas, as they are way better than canned ones. All you need to do is soak the chickpeas overnight in cold water and rinse the next morning. Boil them for about 30 to 40 minutes until soft.

Our Veggie Hummus Platter is Vegetarian.

INGREDIENTS

• 1 cup chickpeas
• 1 tbsp. tahini sauce
• 1⁄2 lemon
• 1 garlic clove
• 1/8 tsp sea salt
• 1/8 tsp pepper
• 1 beetroot cooked (for red color)
• 1⁄2 avocado (for green color)
• 1 tsp Spirulina optional (for darker green color)
• 1 red pepper roasted (for orange color)
• FTM EVOO

Veggie Platter:

• 3 med carrots cauliflower
• 1 head cauliflower
• 1 head broccoli
• 4 stalks celer
• 1 bunch asparagus

Extras:

• Various crackers and bread for the dips
• Mixed Kalamata olives in a bowl
• Edible flowers for garnish
• Goat cheese topping
• Sunflower seed topping
• Pumpkin seed topping

STEPS

• The first step is to prepare your chickpeas. To do this, use dried chickpeas and soak them
  overnight in cold water
• Rinse them off the next day and then boil in fresh water for 30-40 minutes, until soft
• Prepare the roasted vegetables for the various hummus recipes
• Beetroot Hummus: Roast in the oven for around 40 minutes at about 390o
• Mix into hummus base
• Roasted Red Pepper Hummus: Roast peppers according to look, when their skins are
  starting to wrinkle and collapse and possibly even charred (which adds a delicious smoky flavor to the hummus). Mix into hummus base
• Avocado Hummus: Use fresh avocados (we love sneaking in a teaspoon of spirulina for added nutritional benefits without affecting the taste too much. Plus, it also makes for a wonderfully rich green colored hummus. Mix into hummus base
• To prepare the hummus dips, mix the chickpeas with the tahini, lemon juice, garlic, salt and pepper, then separate into the bowls
• Add the beetroot to one, the roasted red pepper to another, and the avocado to the third bowl. Add the ingredients of each bowl to a food processor/blender until smooth
• Wash and slice your veggies for the platte

We like to serve the various hummus recipes in small decorative bowls as part of a beautiful platter.