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Hummus and Crudité Platter

Hummus and Crudité Platter

Snack
Prep Time
30min
Cook Time
45min
Servings
4
Calories
500
Chef's Note

For the creamiest hummus, don't skip the step of cooking dried chickpeas with baking soda - it helps break down the skins. If you're short on time, you can substitute 4 cans (15oz each) of chickpeas, but the texture won't be quite as silky. The hummus can be made up to 3 days ahead and stored in the refrigerator - just bring to room temperature before serving for the best flavor.

Tags
high-protein
vegetarian
Mediterranean
chickpeas
vegetables
healthy
summer
make-ahead
party
dip
Ingredients

  • 2 cups dried chickpeas

  • 1 teaspoon baking soda

  • 1/2 cup tahini

  • 1/4 cup fresh lemon juice

  • 4 cloves garlic cloves

  • 2 teaspoons cumin

  • 1/4 cup extra virgin olive oil

  • 1 teaspoon salt

  • 1/4 cup ice water

  • 8 large carrots

  • 8 stalks celery stalks

  • 2 cups cherry tomatoes

  • 2 medium cucumber

  • 3 medium bell peppers (assorted colors)

  • 1 bunch radishes

  • 1 head broccoli

  • 1 head cauliflower

  • 4 pieces whole wheat pita bread

  • 2 tablespoons za'atar spice blend

  • 1 teaspoon paprika

  • 2 tablespoons pine nuts

Instructions
  • 1

    Soak 2 cups of dried chickpeas overnight in a large bowl with enough water to cover them by at least 2 inches.

  • 2

    The next day, drain and rinse the chickpeas. Place them in a large pot with 1 teaspoon of baking soda and cover with fresh water by 2 inches.

  • 3

    Bring the chickpeas to a boil, then reduce heat to medium and simmer for about 40-45 minutes until very tender (they should easily squish between your fingers).

  • 4

    While the chickpeas are cooking, prepare your vegetables. Peel 8 large carrots and cut into sticks about 3-4 inches long.

  • 5

    Wash 8 celery stalks, trim the ends, and cut into similar-sized sticks.

  • 6

    Wash and cut 2 medium cucumbers into sticks.

  • 7

    Slice 3 medium bell peppers into strips, removing seeds and membranes.

  • 8

    Trim and wash 1 bunch of radishes, cutting larger ones in half.

  • 9

    Cut 1 head of broccoli and 1 head of cauliflower into small florets.

  • 10

    Wash 2 cups of cherry tomatoes and leave whole.

  • 11

    Drain the cooked chickpeas, reserving about 1/2 cup of the cooking liquid. Allow chickpeas to cool for 10 minutes.

  • 12

    In a food processor, combine 4 garlic cloves and 1 teaspoon of salt. Process until finely minced.

  • 13

    Add the warm chickpeas to the food processor and process until a thick paste forms.

  • 14

    With the processor running, add 1/2 cup tahini, 1/4 cup lemon juice, and 2 teaspoons cumin. Process for 1 minute.

  • 15

    Slowly drizzle in 1/4 cup olive oil while the processor is running.

  • 16

    Add 1/4 cup ice water, a tablespoon at a time, until the hummus reaches your desired consistency. Process for an additional 3-5 minutes until very smooth and creamy.

  • 17

    Taste and adjust seasonings as needed, adding more salt, lemon juice, or cumin to taste.

  • 18

    Toast 2 tablespoons of pine nuts in a dry skillet over medium heat until golden brown, about 2-3 minutes, stirring constantly to prevent burning.

  • 19

    Transfer the hummus to a wide, shallow serving bowl. Using the back of a spoon, create a well in the center.

  • 20

    Drizzle additional olive oil in the well, sprinkle with paprika, za'atar spice blend, and the toasted pine nuts.

  • 21

    Arrange all the prepared vegetables artistically around a large serving platter with the hummus bowl in the center.

  • 22

    Cut 4 whole wheat pita breads into triangles and place them on the platter or in a separate basket.

Nutrition Information (per serving)
500
Calories
38g
Protein
63g
Carbs
11g
Fat
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