VNiceFood

Recipe Card

The Spring Hummus Platter I Make for Every Picnic

Preview of The Spring Hummus Platter I Make for Every Picnic
Prep
15 min
Total
15 min
Serves
2
Calories
250 kcal

Ingredients

  • 1 canchickpeas (15 oz, skins removed, drained but liquid from can preserved)
  • 1 canwhite bean (15 oz, drained)
  • 1/2 cuptahini
  • 1/4 cupolive oil
  • 1 tablespoonolive oil (extra for topping)
  • 1/4 cupaquafaba (liquid from chickpeas)
  • 1 piecelemon (juice of one, about 3-4 tablespoons)
  • 3-4 clovesgarlic (peeled)
  • 3/4-1 teaspoonsalt
  • 3/4 teaspooncumin
  • 1 teaspoonZataar (for topping)
  • 1 tablespoonchopped parsley (for topping)
  • 1 piecenaan (toasted torn into pieces)
  • 3 piecesrainbow carrots (cut into sticks)
  • 1 cupsugar snap peas
  • 4-5 piecesradishes (sliced)

Instructions

  1. 1

    In a food processor, add the chickpeas, white beans, tahini, olive oil, aquafaba, lemon juice, garlic, salt, and cumin. Blend until smooth and creamy.

  2. 2

    If hummus is too thick, add an extra tablespoon of olive oil and aquafaba to thin out.

  3. 3

    Taste and adjust seasoning if needed, possibly adding an extra 1/4 teaspoon of salt.

  4. 4

    Transfer the hummus to a bowl and top with olive oil, lemon juice, and parsley. The batch makes enough for two servings.

  5. 5

    Serve the hummus with naan and vegetables.

  6. 6

    Enjoy!