Spring Crudité with Minty Pea Hummus
Yield: 16 servings
Calories: 127kcal
Making a crudite platter adds a touch of sophistication to any gathering with a colorful and healthy snack that's perfect for entertaining.
Ingredients
Minty Pea Hummus
- 2 garlic cloves, unpeeled
- 1 cup (171 g) canned chickpeas, liquid reserved
- ¼ cup (60 ml) reserved canned chickpea liquid
- 6 tablespoons (90 ml) lemon juice
- ⅓ cup (79 ml) tahini
- 1 cup (144 g) fresh shelled green peas
- ½ cup (120 ml) extra-virgin olive oil
- 1 teaspoon (6 g) kosher salt
- ½ cup (6 g) packed mint leaves
- ¼ cup (8 g) packed cilantro leaves
- 1 tablespoon (3 g) chopped chives
Crudite Platter
- 8 ounces (227 g) fingerling potatoes, cut in half lengthwise
- 8 ounces (227 g) asparagus, trimmed to 6" long spears
- 8 ounces (227 g) cauliflower florets, green and purple
- 8 ounces (227 g) zucchini, cut into ¼" thick slices
- 8 ounces (227 g) beets, yellow, peeled, cut into ⅛" thick slices
- 8 ounces (227 g) carrots, peeled and sliced lengthwise
- 4 ounces (114 g) sugar snap peas
- 4 ounces (114 g) baby tomatoes
- 1 bunch radish, sliced
- 1 head belgian endive, trimmed and leaves separated
Instructions
Minty Pea Hummus
- Roast the Garlic - Heat a small skillet over medium heat. Roast the garlic cloves until the outsides are browned, turning over occasionally, about 8 minutes. Peel and set aside.
- Mix the Liquids - Lightly shake the can and drain the chickpeas in a colander, reserving ¼ cup of the liquid. Add it to the blender and process on high speed until the liquid turns white and frothy and doubles in volume, about 1 minute. Add the lemon juice and tahini and process at high speed for 1 minute.
- Add the Peas - Add the peas and process on high speed until smooth, about 1 minute.
- Finish the Hummus - Add 1 cup of chickpeas, olive oil, reserved roasted garlic cloves, salt, mint, cilantro, and chives. Process at high speed for 1 minute. Scrape the sides of the cup as needed. Process on high speed until smooth and creamy, about 1 minute. Season to taste. Transfer the hummus to a serving bowl and refrigerate until ready to use.
Crudité Platter
- Make an Ice Water Bath - In a large bowl, add 4 cups of water and 4 cups of ice. Set aside.
- Cook the Potatoes - Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 8 to 12 minutes. Transfer to the ice water bath and chill for 5 minutes.
- Cook the Asparagus - Cook the asparagus in the boiling water for 30 seconds then transfer to the ice water bath to chill for 5 minutes.
- Drain and Dry - Drain the vegetables and dry them between paper towels before serving.
- Assemble the Platter - Place the bowl of hummus on a serving platter. Arrange the cooked potatoes, asparagus, cauliflower, zucchini, beets, carrots, sugar snap peas, tomatoes, radishes, and endive around the hummus. Serve immediately or cover and refrigerate until ready.
Notes
- Recipe Yields: 2 cups of hummus
- Serving Size: 2 tablespoons of hummus
- Storing: Refrigerate the hummus in an airtight container for up to 3 days. Cover and refrigerate the vegetables for up to 1 day.
- Using Frozen Peas: Defrost and drain before using.
Nutrition
Calories: 127kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 232mg | Potassium: 225mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2750IU | Vitamin C: 29.7mg | Calcium: 20mg | Iron: 1.1mg
Recipe Link