Hummusricottaandvegieplatter Recipes

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MEDITERRANEAN VEGETABLE PLATTER



Mediterranean Vegetable Platter image

A selection of salad and vegetables on a large platter looks attractive on any buffet table and can be prepared in advance of guests arriving. Time can be saved by using store-bought dips.

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 12

One 4-ounce container hummus
One 4-ounce container roasted pepper hummus
6 mini peppers, halved
2 mini cucumbers, sliced into thin rounds
5 ounces multicolor cherry tomatoes
One 8-ounce container quartered artichoke hearts
1/2 cup pitted Kalamata olives
1/2 cup pitted Castelvetrano olives
4 pita breads, cut into wedges
Crackers, for serving
Olive oil, for drizzling
Sea salt, for sprinkling

Steps:

  • Favoring one side of a small wooden board, spoon and swirl the hummus directly on the board. Do the same with the roasted pepper hummus, favoring the other side of the board. Fill in the gaps with the peppers, cucumbers, tomatoes, artichoke hearts, olives, pita and crackers. Drizzle the vegetables and hummus with the olive oil and sprinkle with sea salt.

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.

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