Vegetable Platter Recipe
An assortment of fresh vegetables served with hummus.
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Ingredients
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Vegetables
Hummus
Method
Preparation of Vegetables
- 1
Wash and Prepare Vegetables
Thoroughly wash all the fresh vegetables under running water. Peel the carrots and cut them into sticks or rounds. Slice the cucumbers into rounds or sticks. Halve the cherry tomatoes. Remove the seeds and slice the bell peppers into strips. Cut the celery stalks into 3-inch pieces. Trim and slice the radishes in half or quarters.
- 2
Arrange the Vegetables
On a large platter, arrange the prepared vegetables in an aesthetically pleasing manner, grouping them by type or color for visual appeal.
Preparation of Hummus
- 3
Blend the Ingredients
In a food processor, combine the canned chickpeas, tahini, garlic cloves, olive oil, lemon juice, salt, and water. Blend until smooth. If the hummus is too thick, add additional water a tablespoon at a time until the desired consistency is reached.
- 4
Season and Serve
Once blended, taste the hummus and adjust seasoning if necessary, adding more salt or lemon juice to taste. Transfer the hummus to a serving bowl and sprinkle paprika on top for garnish.