Vegetarian Platter Recipe

Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear. This removes excess starch.

In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.

Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes or until all the water is absorbed.

Remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.

Prepare the Vegetables

Wash and chop the bell pepper, zucchini, carrot, and broccoli into bite-sized pieces.

In a large skillet, heat the olive oil over medium-high heat. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.

Add the chopped vegetables to the skillet and stir-fry for 5-7 minutes until they are tender but still crisp.

Pour in the soy sauce and stir to combine. Cook for an additional 1-2 minutes, then remove from heat.

Combine Ingredients

In a large bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, and chopped red onion.

Add the chopped parsley, lemon juice, salt, and black pepper. Toss gently to combine all ingredients well.

Blend the Hummus

In a food processor, combine the canned chickpeas, tahini, garlic, lemon juice, olive oil, salt, and water.

Blend until smooth, scraping down the sides as needed. If the hummus is too thick, add a little more water.

Transfer to a serving bowl and sprinkle paprika on top before serving.