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Vegan Holiday Hummus Platter

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Vegan Holiday Hummus Platter recipe

Preparation:

For the Cilantro White Bean Hummus

Add all ingredients to a food processor. Process for 3–4 minutes, or until smooth and creamy, stopping to scrape down the sides as often as needed. Transfer the hummus to a bowl. Refrigerate until ready to assemble.

For the cilantro white bean hummus

For the Beet Hummus

Add all ingredients to a food processor. Process for 3–4 minutes, or until smooth and creamy, stopping to scrape down the sides as often as needed. Transfer the hummus to a bowl. Refrigerate until ready to assemble.

For the Beet Hummus

To Assemble

Scoop the cilantro hummus into one half of a rimmed serving plate or shallow bowl. Scoop the beet hummus into the other half. Use the back of a spoon to gently smooth and swirl the hummus. Top with a drizzle of Extra Virgin Olive Oil from Spain, pomegranate seeds, pistachios, and fresh herbs.

Plate the hummus alongside crackers, carrots, cucumber, celery, radishes, and baguette slices.

Serve immediately.

Hummus with olive oils from Spain

*Ashley Melillo is a school psychologist, cookbook author, and the writer, photographer, and plant-passionate recipe creator behind Blissful Basil, a blog dedicated to unearthing the happiest side of life through wholesome, plant-based foods. With roots in both psychology and plant-based nutrition, Ashley is fascinated with the way that diet and lifestyle choices affect physical, cognitive, and emotional wellness. She incorporates a wide array of natural, health-enhancing ingredients into her recipes with the hope of guiding others on their path towards improved well-being all while enjoying delicious food (read: you can have your health and eat cake too!). She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies, and her recipes have been featured in Women’s HealthRedbookThe Huffington Post, and Shape, among others. She lives in Chicago with her husband, Dan, and orange tabby cat, Jack.

 

15 min
Medium
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Ingredients

Cilantro White Bean Hummus

  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1/2 cup loosely packed cilantro or flatleaf parsley leaves
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon Extra Virgin Olive Oil from Spain
  • 1 tablespoon tahini
  • 1 garlic clove
  • 1/4 teaspoon sea salt or to taste

Beet Hummus

  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 3/4 cup peeled and diced raw beets
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Extra Virgin Olive Oil from Spain
  • 1 tablespoon tahini
  • 1 garlic clove
  • 1/2 teaspoon sea salt or to taste

Hummus Toppings

  • Extra Virgin Olive Oil from Spain
  • Pomegranate seeds
  • Pistachios
  • Chopped fresh herbs

Serving Ideas

  • Seeded crackers
  • Carrot sticks
  • Celery sticks
  • Sliced cucumbers
  • Sliced radishes
  • Sliced baguette

 Vegan Holiday Hummus Platter ingredients 

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