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Rainbow Platter with Thai Coconut Curry Hummus & Beetroot Hummus

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Prep Time: 30 minutes
This is feeding: 8 people
Author: Zuliya Khawaja @naturallyzuzu

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.

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