Best Beetroot Hummus Party Platter Recipes

VEGAN PARTY PLATTER AND HUMMUS BEET

Vegan Party Platter and Hummus Beet image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 19

Ingredients

14 ounces (400 grams) canned chickpeas, drained reserving liquid (aquafaba), 5 chickpeas reserved for garnish
2 tablespoons extra-virgin olive oil, plus more for garnish
2 tablespoons tahini
1 teaspoon flaky sea salt
1 small cooked beet
1 clove garlic, peeled
1 small lemon, peeled and pips removed, cut in half
1 teaspoon finely chopped shelled pistachios, for garnish
Chopped flat-leaf parsley, for garnish
One 6-ounce (150-gram) carton vegan cream cheese with chives
1 cup red grapes
3/4 cup chargrilled artichokes
3/4 cup Nocerella olives
3/4 cup store-bought roasted peppers
1/2 cup smoked almonds
1/2 cup salted cashews
1/2 cup cornichons
1/2 cup sundried tomatoes
8 seeded crackers

Steps:

For the hummus beet: Place the chickpeas, olive oil, tahini, salt, beet, garlic and lemon into a food processor, along with 3 tablespoons of the reserved chickpea liquid (add more if required) and blitz until smooth. Transfer to serving dish.
To serve, drizzle a little extra-virgin olive oil over top and garnish with the 5 reserved chickpeas, finely chopped pistachios and parsley.
To assemble the platter: Decant the plant-based chive cream cheese into a serving bowl.
Place the hummus and cream cheese in the center of a large serving platter.
Arrange the grapes, artichokes, olives, peppers, almonds, cashews, cornichons, tomatoes and crackers around the dips.

CREAMY BEET HUMMUS

Creamy Beet Hummus image

This easy beet hummus is bright in flavor and color. Hints of sweetness from the beets, tangy lemon, garlic, and warm spices are blended together for a healthy nutrient-packed dip great for an appetizer or snack to share! The hot pink color makes it a real showstopper. Kick it up a notch by adding a little salty feta. Be sure to read the complete post for more tips and information.

Provided by Suzy Karadsheh

Categories Appetizer

Time 10m

Number Of Ingredients 12

Ingredients

2 cups cooked chickpeas (or from can), remove skins for a more smooth finish
15 oz canned beets, drained (or 8 oz fully cooked and cooled beets)
3 tbsp tahini paste
1 small garlic clove
Juice of 1/2 lemon, more if needed
Kosher salt
1/2 tsp each cumin, coriander, and sumac (optional)
2 ice cubes, more if needed
Extra virgin olive oil (I used Early Harvest Greek extra Virgin Olive Oil
Garnish (optional): feta cheese and parsley
Pita bread wedges or homemade pita chips
Veggies to dip

Steps:

In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.
Run processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)
Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)
Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.

Nutrition Facts : Calories 176 calories, Sugar 5.8 g, Sodium 281.5 mg, Fat 8.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 22.2 g, Fiber 6 g, Protein 6.6 g, Cholesterol 0 mg