More often than not, creamy ranch is what gets people excited about a vegetable platter. Unfortunately, ranch flaunts a high-fat, nutrient-poor profile that defeats the whole purpose of eating vegetables! This Veggie Platter with Pesto Hummus lets you reap all the wonderful health benefits of veggies while enjoying a scrumptious dip! Hummus undergoes a pesto makeover that’s guaranteed to wow you and your friends. The dip calls for typical hummus ingredients like garbanzo beans, along with basil leaves, pine nuts, and Parmesan cheese.
Pesto adds deliciously sweet flavor and full-bodied texture to this delectable hummus. A combination of blanched and raw veggies surrounds the yummy dip, forming a colorful array of mouthwatering munchies certain to satisfy. Whip up this platter at your next party or get together for a nutritious crowd-pleaser!
Yields: 12 servings | Calories: 119 | Total Fat: 5g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 190mg | Carbohydrates: 15g | Fiber: 4g | Sugar: 4g | Protein: 4g | SmartPoints: 4
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup fresh green beans, cleaned and stem ends trimmed off
- 2 bell peppers, stemmed, seeded, and sliced into thin strips
- 1 cup cherry tomatoes
- 1 cup halved radishes
- 1 cup button mushrooms, quartered
- 1 cucumber, peeled if waxy/thick skinned, cut into strips
- 2 carrots, peeled and cut into sticks
- 1 cup loosely-packed basil leaves
- 1/4 cup pine nuts or walnut pieces
- 2 garlic cloves, minced
- 1/4 cup freshly-grated parmesan cheese
- 2 tablespoon extra-virgin olive oil, divided
- 1/2 teaspoon kosher or sea salt
- 1 tablespoon freshly squeezed lemon juice
- 1 (15-ounce) can garbanzo beans
Place cauliflower florets, broccoli florets, and green beans in a steamer or double boiler with a steam basket. Steam veggies for approximately 5-8 minutes or until slightly tender but still on the crispy side. Allow to cool then arrange all vegetables around a serving platter.
Add basil leaves and nuts to a food processor or blender and pulse until nuts are finely ground. Add garlic and cheese, and pulse to incorporate. Blend on low and drizzle in one tablespoon olive oil in a slow and steady stream and add salt and lemon juice.
Add pesto to a bowl, scraping down the sides with a spatula. Add garbanzo beans, remaining olive oil, and 1/4 cup water to the same blender or food processor (you need not wash it) and puree.
Add to the bowl with pesto and stir together to combine. If dip appears too thick, add a touch more water until desired consistency is achieved.
Place in a bowl in the center of the platter for dipping the veggies.
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