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Haunted Forest Crudité Platter with Roasted Garlic Hummus
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Course Appetizer
Cuisine Mediterranean
Servings 4 people

Equipment

  • Baking Sheet
  • Food Processor
  • Large Platter

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 head garlic
  • 1/4 cup tahini
  • 2 tablespoons olive oil, plus more for drizzling
  • Juice of 1 lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 2 cups broccoli florets
  • 3 carrots, cut into sticks
  • 2 celery stalks, cut into sticks
  • 1 cucumber, sliced
  • 1 red bell pepper, cut into strips

Instructions
 

  • Preheat the oven to 400°F. Slice the top off the head of garlic, drizzle with a little olive oil, wrap in foil, and roast for 30 minutes until soft.
  • Squeeze the roasted garlic cloves into a food processor. Add the chickpeas, tahini, 2 tablespoons olive oil, lemon juice, salt, and cumin. Blend until smooth, adding a splash of water if needed to reach a creamy consistency.
  • Cut the broccoli, carrots, celery, cucumber, and red bell pepper as listed.
  • Spread the hummus in the center of a large platter. Arrange the broccoli florets upright around the hummus to form tree shapes, then place the carrot sticks, celery sticks, cucumber slices, and red bell pepper strips in clusters to complete the forest layout. Drizzle extra olive oil over the hummus before serving.

Notes

Roast the garlic a day ahead and store it in the fridge so assembly stays quick on the day of the party. If the hummus thickens after chilling, stir in a teaspoon of water to loosen it before spreading on the platter. The broccoli stands up best when placed near the center so it does not wilt from the edges.
Course: Appetizer
Cuisine: Mediterranean
Equipment: Baking Sheet, Food Processor, Large Platter