Vegetable Platter With Cannellini Hummus Recipes

MEDITERRANEAN VEGETABLE PLATTER

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.

ISRAELI VEGETABLE SALAD

Steps:

• For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable.
• In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine.
• Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread.

CANNELLINI BEAN HUMMUS

Steps:

• Place garlic in a food processor; cover and process until minced. Add the beans, tahini, lemon juice, cumin, salt and pepper flakes; cover and process until smooth. , Transfer to a small bowl; stir in parsley. Refrigerate until serving. Serve with pita wedges and assorted fresh vegetables.

VEGETABLE PLATTER WITH CANNELLINI "HUMMUS"

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.