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Vibrant spring hummus platter with rainbow carrots, sugar snap peas, sliced radishes, and a bowl of creamy hummus topped with olive oil and parsley.
Alyssa

Spring Hummus Platter

A vibrant and fresh hummus platter perfect for spring, featuring homemade hummus with fresh vegetables and naan.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 people
Course: Appetizer
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 can chickpeas (15 oz, skins removed, drained but liquid from can preserved)
  • 1 can white bean (15 oz, drained)
  • 1/2 cup tahini
  • 1/4 cup olive oil
  • 1 tablespoon olive oil (extra for topping)
  • 1/4 cup aquafaba (liquid from chickpeas)
  • 1 piece lemon (juice of one, about 3-4 tablespoons)
  • 3-4 cloves garlic (peeled)
  • 3/4-1 teaspoon salt
  • 3/4 teaspoon cumin
  • 1 teaspoon Zataar (for topping)
  • 1 tablespoon chopped parsley (for topping)
  • 1 piece naan (toasted torn into pieces)
  • 3 pieces rainbow carrots (cut into sticks)
  • 1 cup sugar snap peas
  • 4-5 pieces radishes (sliced)

Method
 

  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. If hummus is too thick, add an extra tablespoon of olive oil and aquafaba to thin out.
  3. Taste and adjust seasoning if needed, possibly adding an extra 1/4 teaspoon of salt.
  4. Transfer the hummus to a bowl and top with olive oil, lemon juice, and parsley. The batch makes enough for two servings.
  5. Serve the hummus with naan and vegetables.
  6. Enjoy!

Notes

Chickpeas should have skins removed for a smoother hummus.