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Colorful spring hummus platter with rainbow carrots, sugar snap peas, and sliced radishes, served with creamy hummus topped with olive oil and parsley.
Alyssa

Spring Hummus Platter

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

Ingredients
  

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

Method
 

  1. In a food processor, add the chickpeas, white beans, tahini, 1/4 cup olive oil and 1/4 cup aquafaba, lemon juice, garlic cloves, 3/4 teaspoon salt, and cumin and blend until smooth and creamy.
  2. If hummus is too thick, add extra tablespoon of olive oil and aquafaba to thin out slightly.
  3. Taste and adjust seasoning if necessary (may need to add the extra 1/4 teaspoon salt).
  4. Transfer the hummus to a bowl and top with olive oil, lemon juice, and parsley. The batch makes enough for 2 serving bowls so can save the second half for later if desired.
  5. Place bowl on platter. Serve with naan and vegetables.
  6. Enjoy!

Notes

Customize with seasonal vegetables for added freshness.