Hummusricottaandvegieplatter Recipes

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.

GREEK HUMMUS DIP WITH VEGGIE DIPPERS

Greek Hummus Dip with Veggie Dippers image

Guests will love this tasty, beautiful hummus dip surrounded by cucumber slices and red pepper squares!

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 25m

Yield 10

Number Of Ingredients 11

Ingredients

1 container (7 oz) plain hummus
1 container (6 oz) Greek Fat Free plain yogurt
1/2 cup crumbled feta cheese (2 oz)
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 medium plum (Roma) tomato, seeded, chopped
2 tablespoons chopped green onions (2 medium)
2 tablespoons quartered pitted kalamata olives
1 cucumber, thinly sliced (15 slices)
1 large red bell pepper, cut into 15 (1 1/4-inch) squares
30 pita chips

Steps:

In medium bowl, mix hummus, yogurt, feta cheese, lemon peel and lemon juice.
Spread on shallow serving plate or pie plate. Top with tomato, green onions and olives. Place cucumber slices and red pepper squares alternately around hummus.
Serve with pita chips.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 3 g, TransFat 0 g

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