Beetroot Hummus Party Platter Recipes

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VEGAN PARTY PLATTER AND HUMMUS BEET



Vegan Party Platter and Hummus Beet image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 19

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.

ROASTED BEETROOT AND GARLIC HUMMUS



Roasted Beetroot and Garlic Hummus image

This tasty beetroot hummus is the prettiest pink snack I've ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. -Elizabeth Worndl, Toronto, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 4 cups.

Number Of Ingredients 14

3 fresh medium beets (about 1 pound)
1 whole garlic bulb
1/2 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper, divided
1 teaspoon plus 1/4 cup olive oil, divided
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 to 4 tablespoons lemon juice
2 tablespoons tahini
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 cup plain Greek yogurt, optional
Minced fresh dill weed or parsley
Assorted fresh vegetables
Sliced or torn pita bread

Steps:

  • Preheat oven to 375°. Pierce beets with a fork; place in a microwave-safe bowl and cover loosely. Microwave beets on high for 4 minutes, stirring halfway. Cool slightly. Wrap beets in individual foil packets., Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut in half crosswise. Sprinkle halves with 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle with 1 teaspoon oil. Wrap in individual foil packets. Roast beets and garlic until cloves are soft, about 45 minutes., Remove from oven; unwrap. Rinse beets with cold water; peel when cool enough to handle. Squeeze garlic from skins. Place beets and garlic in a food processor. Add garbanzo beans, lemon juice, tahini, cumin, cayenne pepper and remaining olive oil, salt and ground pepper. Process until smooth., If desired, pulse 2 tablespoons Greek yogurt with beet mixture, dolloping remaining yogurt over finished hummus. Sprinkle with dill or parsley. Serve with assorted vegetables and pita bread.

Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

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