Hummus Ricotta And Vegie Platter Recipes

VEGAN PARTY PLATTER AND HUMMUS BEET

Vegan Party Platter and Hummus Beet image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 19

Ingredients

14 ounces (400 grams) canned chickpeas, drained reserving liquid (aquafaba), 5 chickpeas reserved for garnish
2 tablespoons extra-virgin olive oil, plus more for garnish
2 tablespoons tahini
1 teaspoon flaky sea salt
1 small cooked beet
1 clove garlic, peeled
1 small lemon, peeled and pips removed, cut in half
1 teaspoon finely chopped shelled pistachios, for garnish
Chopped flat-leaf parsley, for garnish
One 6-ounce (150-gram) carton vegan cream cheese with chives
1 cup red grapes
3/4 cup chargrilled artichokes
3/4 cup Nocerella olives
3/4 cup store-bought roasted peppers
1/2 cup smoked almonds
1/2 cup salted cashews
1/2 cup cornichons
1/2 cup sundried tomatoes
8 seeded crackers

Steps:

For the hummus beet: Place the chickpeas, olive oil, tahini, salt, beet, garlic and lemon into a food processor, along with 3 tablespoons of the reserved chickpea liquid (add more if required) and blitz until smooth. Transfer to serving dish.
To serve, drizzle a little extra-virgin olive oil over top and garnish with the 5 reserved chickpeas, finely chopped pistachios and parsley.
To assemble the platter: Decant the plant-based chive cream cheese into a serving bowl.
Place the hummus and cream cheese in the center of a large serving platter.
Arrange the grapes, artichokes, olives, peppers, almonds, cashews, cornichons, tomatoes and crackers around the dips.

VEGETABLE PLATTER WITH CANNELLINI "HUMMUS"

Vegetable Platter with Cannellini

Categories Condiment/Spread Bean Appetizer Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 18

Ingredients

Hummus
2 15-ounce cans cannellini (white kidney beans), rinsed, drained
1/2 cup fresh lemon juice
1/2 cup tahini* (sesame seed paste_
3 garlic cloves, minced
1 1/2 teaspoons chili powder
2 tablespoons minced fresh thyme
Fresh thyme leaves
Vegetables
1 pound baby red-skinned potatoes
2 large artichokes
3 lemon halves
1 pound broccoli, cut into florets
1 head cauliflower, cut into florets
3/4 pound green beans, trimmed
2 bunches baby carrots, peeled
Pita bread, cut into triangles
*Available at Middle Eastern and natural foods stores and some supermarkets.

Steps:

For hummus:
Combine first 5 ingredients processor; puree. If necessary, mix in enough water to thin to consistency of thick mayonnaise. Mix in 2 tablespoons minced thyme. Season with salt and pepper. Transfer to bowl. Sprinkle with fresh thyme leaves. (Can be made 1 day ahead. Cover and chill.)
For vegetables:
Steam potatoes until just tender, about 25 minutes. Transfer to bowl. Cut off stems of artichokes and rub cut surface with cut side of lemon. Cut artichokes lengthwise into quarters and rub cut surfaces with lemon. Cut out choke and rub with lemon. Bring large pot of salted water to boil. Add 1 remaining lemon half and artichokes. Cover and boil until a leaf pulls off easily, about 35 minutes. Drain and cool.
Cook broccoli and cauliflower in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer to bowl of cold water. Add green beans to same boiling water and cook until just tender, about 4 minutes. Drain. Rinse with cold water to stop cooking. Drain. (Can be prepared 1 day ahead. Wrap vegetables tightly and refrigerate.)
Arrange all vegetable on large platter. Serve with hummus and pita bread.

HUMMUS, RICOTTA AND VEGIE PLATTER

Hummus, Ricotta and Vegie Platter image

Make and share this Hummus, Ricotta and Vegie Platter recipe from Food.com.

Provided by ImPat

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 lebanese cucumbers (cut into sticks)
250 g cherry tomatoes (halved)
4 radishes (tops trimmed washed)
2 celery ribs (cut into sticks)
150 g low-fat ricotta cheese (wedge fresh)
2 whole wheat pita bread (cut into wedges)
1 lemon (cut into wedges to serve)
400 g chickpeas (rinsed drained)
1 tablespoon tahini (sesame paste)
1 teaspoon olive oil
1 garlic clove (minced)
1/8 teaspoon paprika (a pinch)
2 tablespoons lemon juice (fresh)
ground black pepper (fresh)

Steps:

Hummus - Put chickpeas, tahini, oil, garlic and paprika in a small food process or use a handhelf blender and blend until alsmost smooth and then add lemon juice and season with pepper and process until smooth.
Transfer hummus to a serving bowl and place on a platter.
Arrange the cucumber, tomato, radishes, celery, ricotta and pita bread wedges on the platter to serve, accompanied with the lemon wedges.

Nutrition Facts : Calories 285.9, Fat 5.4, SaturatedFat 0.8, Sodium 498, Carbohydrate 53.2, Fiber 9.8, Sugar 6.2, Protein 11

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