Serve up this vibrantly colored hummus and vegetable board at your next Spring fling or put it on your Easter menu to share with friends and family.
Prep Time25minutes
Ingredients
Hummus base:
215 ounce cans garbanzo beans, drained and rinsed
2tablespoonstahini
4clovesgarlic
2tablespoonolive oil
1tablespoonfreshly squeezed lemon juice
1teaspoonpepper
1/8teaspooncayenne pepperoptional
1teaspooncumin
1/2teaspoonpaprika
3medium beetscooked and peeled
1tablespoonfresh thyme leaves
Board:
sugar snap peas
radishessliced
baby carrots
cherry tomatoes
cucumberssliced
almondstoasted or raw
walnutstoasted or raw
blue corn chips
breadsticks
multi-grain crackers
fresh flowersoptional
Instructions
Combine all ingredients for the hummus base in a food processor or blender and blend until smooth. Take about half of the mixture out of the blender and place in a medium bowl, then stir the cumin and paprika in. Add the beets and fresh thyme to the remaining mixture in the blender and blend until smooth. If not using immediately, store in an airtight container in fridge for up to 1 week.
To assemble the board, fill small bowls with each of the hummus flavors and surround the bowls with the fresh cut veggies, chips, crackers, and any other fruits, cheeses, or meats you might like to add.
Finish off the board with some fresh flowers if desired and enjoy!