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Appetizer for 4

Rainbow Hummus Plate

Creamy lemon tahini hummus shares a platter with beet hummus, carrots, cucumbers, tomatoes, and seeded crackers.

$2.98per serving $$
25 minstart to table
4servings

Middle EasternVegetarianDairy-freeAppetizersLunchesSnacksNo-cookBack to school

Ingredients

  • 400 g jarred chickpeas drained
  • 1 small garlic clove grated
  • 1 1/2 lemons 1/2 zested then juiced
  • 3 tbsp tahini
  • 2 tbsp olive oil
  • 1 tsp za’atar
  • 1 tsp honey
  • 150 g beetroot hummus
  • 100 g seeded crackers
  • 8 rainbow carrots or regular small carrots
  • 4 mini cucumbers
  • 250 g cherry tomatoes halved

Steps

  1. Blend the chickpeas, garlic, lemon zest, lemon juice, tahini, olive oil, za’atar, and honey until smooth.
  2. Spread the chickpea hummus and beetroot hummus on a large platter.
  3. Arrange the carrots, mini cucumbers, halved tomatoes, and seeded crackers around the hummus.
  4. Chill the platter for 15 minutes before serving.

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