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Prep Time: 30 minutes
This is feeding: 8 people
Ingredients
Rainbow Vegetable Platter
- Carrots
- Cucumber
- Asparagus
- Red Bell Pepper
- Orange Bell Pepper
- Yellow Bell Pepper
Thai Coconut Curry Hummus
- 1 1/2 cups Cooked Chickpeas or canned. rinse well
- 3 cloves Garlic minced
- 2-3 tbsp Fresh Lime Juice
- 1-2 tbsp Thai Vegan Yellow Curry Paste or to taste
- 1/4 cup + 1 tbsp Full-fat Coconut Milk
- Water to thin
- Salt & Pepper to taste
Beetroot Hummus
- 1 1/2 cups Cooked Chickpeas or canned. rinse well
- 3 cloves Garlic minced
- 2-3 tbsp Fresh Lime Juice
- 1 medium Beetroot raw, chopped
- 1 tsp Cumin Powder
- 4 tbsp Tahini
- 1/3 cup Water add more if necessary
Instructions
Thai Coconut Curry Hummus
- Place chickpeas, garlic, tahini, lime juice, curry paste, coconut milk in a food processor and whirl away until smooth. If the hummus is too thick, add water 1 teaspoon at a time until desired consistency is achieved.
- Taste the hummus and add more curry paste if desired; season with salt and pepper.
Beetroot Hummus
- Blend everything until smooth.
Assembly
- Place two bowls of hummus in a very large platter. Assemble each sliced vegetables around the bowls. Serve with fresh herbs.