Vegan Party Platter And Hummus Beet Recipes
BEETROOT HUMMUS PARTY PLATTER
This one-platter-serves-all beetroot hummus will be a big hit, and doesn't require any cooking
Provided by Cassie Best
Categories Lunch, Side dish, Snack
Time 15m
Yield Serves 8
Number Of Ingredients 16
Steps:
- Set about 2 tbsp chickpeas aside. Tip the rest of the chickpeas, the beetroot, garlic, tahini, oil and lemon juice into a food processor with a good pinch of salt. Blend until smooth, then check the seasoning, adding a little more salt or lemon if it needs it. Chill the hummus until you're ready to serve (it will keep for up to two days).
- Transfer the hummus to a wide, shallow bowl or spread over a platter. Drizzle with some oil, scatter with the reserved chickpeas, hazelnuts, seeds, sumac and chilli (if using). Arrange the crunchy veg and other accompaniments around the platter and let everyone dig in.
Nutrition Facts : Calories 312 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.2 milligram of sodium
LOADED VEGAN HUMMUS BOWLS
Steps:
- Combine the cucumbers, tomatoes, scallions, minced dill, vinegar, oil, salt and pepper in a medium bowl. Toss and let sit for 10 minutes.
- Divide the hummus between 2 shallow bowls. Make a swirl and a small well in the middle of each dollop of hummus. Divide the tomato and cucumber mixture evenly between the bowls. Add 1/4 cup of the sauerkraut to each bowl and sprinkle with the radish. Sprinkle with sesame seeds and a few dill fronds. Serve with pita bread.
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- To cook your beetroots, you could bake, steam or boil them. I baked mine. To bake your beetroots, heat up the oven to 200° C / 390° F. Place washed beetroots in the middle of a large piece of kitchen foil. Holding the edges of the foil up with one hand, drizzle a bit of water to the bottom of the parcel so that the beetroots cook in their own steam. Scrunch the edges of the foil above the beetroots to create a parcel. Bake until you can easily pierce each beetroot with a knife (about 60 min, depending on the beetroot's size). Once the beetroots are cool enough to handle, peel the skin off.
- Pour cold aquafaba and lemon juice to the bottom of the blender (or a food processor, but blender will give you a smoother hummus) with all the tahini, roughly sliced beetroots and chickpeas.
- Process until smooth. If the mixture is a bit too thick, trickle more aquafaba (or cold water) through the opening in the lid. Once the mixture becomes homogeneous and thick and your average blender starts to struggle (if you have a Vitamix or a similar hi-tech blender you probably will not need to worry about this) start making circles on the surface of your hummus mixture (in the direction of the turning blades) with a spatula (don't dip the spatula in too deep as you don't want to accidentally touch the turning blades). This simple action will prevent air pockets forming under the mixture's surface, helping your blender process the heavy mixture. Finally, season the mixture with salt, cumin, garlic and extra lemon juice if you like.
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