Vegan Party Platter and Hummus Beet

5.0 – 1 reviews • Dip

Ingredients

14 ounces (400 grams) canned chickpeas, drained reserving liquid (aquafaba), 5 chickpeas reserved for garnish
2 tablespoons extra-virgin olive oil, plus more for garnish
2 tablespoons tahini
1 teaspoon flaky sea salt
1 small cooked beet
1 clove garlic, peeled
1 small lemon, peeled and pips removed, cut in half
1 teaspoon finely chopped shelled pistachios, for garnish
Chopped flat-leaf parsley, for garnish
One 6-ounce (150-gram) carton vegan cream cheese with chives
1 cup red grapes
3/4 cup chargrilled artichokes
3/4 cup Nocerella olives
3/4 cup store-bought roasted peppers
1/2 cup smoked almonds
1/2 cup salted cashews
1/2 cup cornichons
1/2 cup sundried tomatoes
8 seeded crackers

For the hummus beet: Place the chickpeas, olive oil, tahini, salt, beet, garlic and lemon into a food processor, along with 3 tablespoons of the reserved chickpea liquid (add more if required) and blitz until smooth. Transfer to serving dish.
To serve, drizzle a little extra-virgin olive oil over top and garnish with the 5 reserved chickpeas, finely chopped pistachios and parsley.
To assemble the platter: Decant the plant-based chive cream cheese into a serving bowl.
Place the hummus and cream cheese in the center of a large serving platter.
Arrange the grapes, artichokes, olives, peppers, almonds, cashews, cornichons, tomatoes and crackers around the dips.