Go Back
Rainbow Vegetable Platter with Roasted Red Pepper Hummus
Print Recipe Pin Recipe
Course Appetizer
Cuisine Mediterranean
Servings 4 people

Equipment

  • Food processor
  • knife
  • cutting board
  • serving platter

Ingredients
  

  • 2 carrots, peeled and cut into sticks
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cucumber, sliced into rounds
  • 1 cup cherry tomatoes
  • 2 cups broccoli florets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 roasted red peppers
  • 2 tablespoons tahini
  • 1 garlic clove
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • Salt to taste

Instructions
 

  • Place the chickpeas, roasted red peppers, tahini, garlic clove, lemon juice, olive oil, cumin, and a pinch of salt into a food processor.
  • Blend the mixture until smooth, stopping once to scrape down the sides if needed.
  • Taste the hummus and add more salt if desired, then transfer it to a small container with a tight lid.
  • Arrange the carrot sticks, bell pepper slices, cucumber rounds, cherry tomatoes, and broccoli florets on a serving platter or in a shallow container with compartments.
  • Cover the vegetables tightly with plastic wrap or a lid for transport.

Notes

Pack the hummus in a separate container from the vegetables so nothing gets soggy. Cut all the vegetables to similar thicknesses so they stay fresh at the same rate. If you need to make it ahead, prepare the hummus the night before and store it in the fridge.
Course: Appetizer
Cuisine: Mediterranean
Equipment: Food processor, knife, cutting board, serving platter