Hummus Party Platter
Prep time30 min
Total time30min
ServingsVaries - refer to recipe preparation step for guidance
Ingredients
- Variety of hummus flavours, such as plain, roasted red pepper and beet
- Assorted fresh vegetables, such as radishes, grape tomatoes, baby carrots, celery sticks, sliced cucumbers and sliced cooked beets
- Assorted Mediterranean salads, such as tabbouleh, couscous and Greek cucumber
- Tzatziki dip
- Assorted olives
- Marinated cubed feta cheese
- Wheat Thins Crackers, Triscuit Original Crackers and Good Thins Simply Salt Rice Crackers
Preparation
- Place bowls of hummus, salads, tzatziki, olives and feta cheese on large platter or board. Arrange cut-up fresh vegetables between bowls. Add crackers, placing some in several spots on board and others in bowls or baskets next to board.
- Note: This hummus platter can be tailored to any number of servings, depending on the size of your gathering. Use a guideline of 2 Tbsp. hummus, 1/4 cup salad, 1 Tbsp. tzatziki, a few small olives, and 30 g EACH cheese and crackers per serving. For a well-balanced board, fill in empty spaces with cut-up fresh vegetables. For example, for 16 servings, figure on purchasing 2 cups hummus, 4 cups of the salads, 1 cup tzatziki, and 1/2 lb. (225 g) olives. Have plenty of Wheat Thins Original Snacks, Triscuit Crackers and Good Thins Simply Salt Rice Crackers for dipping, along with the veggies.
Recipe Tips
- Special Extra
Top beet hummus with a few beet slices and some crumbled feta cheese. Sprinkle a few roasted chickpeas (garbanzo beans), some fresh thyme and a drizzle of extra virgin olive oil on the plain hummus. To roast chick peas, heat oven to 375°F. Rinse 1 can (540 mL) chickpeas; drain, then pat dry with paper towels. Remove and discard any loose skins. Toss with 3 Tbsp. olive oil; spread onto foil-covered rimmed baking sheet. Bake 45 to 55 min. or until chickpeas are crunchy, stirring occasionally. Add 1/4 tsp. salt and 2 tsp. of your favourite combination of dry seasonings, such as garlic powder, ground cumin and/or ground cayenne pepper; stir to evenly coat chickpeas with seasoning mixture. Spread into even layer on baking sheet; cool completely. - To Make Your Own Marinated Feta Cheese
Cut 1/2 lb. (225 g) feta cheese into 1/2-inch cubes; pat dry with paper towels. Grate peel from 1 lemon; place in 2-cup covered container or jar with lid. Add 2 Tbsp. chopped fresh parsley, 1 Tbsp. finely chopped red peppers, 2 sprigs rosemary, and 1 tsp. whole rainbow peppercorns; stir. Add feta cheese and enough extra virgin olive oil to cover all ingredients completely; cover with lid. Refrigerate overnight or up to 1 week. Bring to room temperature before serving. - Special Extra
Garnish filled platter with small Bibb lettuce leaves, fresh herbs and lemon slices.
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