All-righty sports fans, there’s a big game coming up – do you know what you are making for your game-day eats??!!?
How about a super easy and healthy hummus and veggie platter? And how about instead of just regular chickpea hummus we make four different kinds? Sounds delicious, doesn’t it?
Let’s make a roasted beet hummus with a bit of dill and tangy lemon zest, and serve that with some rainbow radishes, radicchio and purple carrots….
Next, how about a spicy black bean hummus with roasted red peppers and sesame seeds? This one would be great with some daikon radishes and yellow cauliflower florets….
Oh, and let’s make a white bean hummus with curry and toasted pine nuts!! We can serve this one with yellow bell peppers and some crunchy endive spears…
And last (but certainly not least) something green – edamame and avocado hummus topped with furikake (a Japanese seasoning mix of roasted and shaved seaweed with toasted sesame seeds) and served with sliced cucumbers and baby romaine leaves…
Sure, you could make just one and have a great party. Or, you could make all four and score a touchdown!!! Ha! See what I did there??
Happy game-day eats to you!
XO,
Jenn
hummus four ways
for the roasted beet hummus – get the recipe here – top with 1/4 cup diced roasted beets mixed with 1/4 teaspoon of fresh, chopped dill
for the spicy black bean hummus
makes about three cups
1 clove of garlic, roughly chopped
3 tablespoons tahini
the juice of one lemon
salt
black pepper
1 teaspoon minced jalapeno pepper (seeds removed)
2 cups cooked black beans
extra virgin olive oil
Place the garlic in the food processor and pulse until the garlic is broken down. Add the tahini, a squeeze of the lemon, salt and pepper to the processor and blend to combine. Add the jalapeno pepper and black beans and blend to combine (you will probably need to scrape down the sides of the processor while you are blending) and then slowly drizzle in the olive oil until the mixture turns into a dip-able consistency. Taste, and adjust seasonings/lemon as needed.
Top with 1/4 cup roasted and chopped red bell pepper mixed with 1/4 teaspoon toasted sesame seeds
for the white bean hummus
makes about three cups
1 clove of garlic, roughly chopped
3 tablespoons tahini
the juice of one lemon
salt
black pepper
2 cups cooked white beans
extra virgin olive oil
Place the garlic in the food processor and pulse until the garlic is broken down. Add the tahini, a squeeze of the lemon, salt and pepper to the processor and blend to combine. Add the white beans and blend to combine (you will probably need to scrape down the sides of the processor while you are blending) and then slowly drizzle in the olive oil until the mixture turns into a dip-able consistency. Taste, and adjust seasonings/lemon as needed.
Top with 1/4 cup toasted pine nuts (this is my favorite brand) mixed with 1/4 teaspoon curry powder (I use this curry powder)
for the edamame-avocado hummus
makes about three cups
1 clove of garlic, roughly chopped
3 tablespoons tahini
the juice of one lemon
salt
black pepper
1 medium sized avocado
2 cups cooked edamame
extra virgin olive oil
Place the garlic in the food processor and pulse until the garlic is broken down. Add the tahini, a squeeze of the lemon, salt and pepper to the processor and blend to combine. Add the edamame and avocado flesh and blend to combine (you will probably need to scrape down the sides of the processor while you are blending) and then slowly drizzle in the olive oil until the mixture turns into a dip-able consistency. Taste, and adjust seasonings/lemon as needed.
Top with 1/4 cup furikake (there are many different blends, but this one is the most versatile)
What a work of art! A must try.