Hummus Ricotta And Vegie Platter Recipes

VEGAN PARTY PLATTER AND HUMMUS BEET

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"

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

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.