Whip up this platter at your next party or get together for a nutritious crowd-pleaser!
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!
Veggie Platter with Pesto Hummus
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup green beans fresh, cleaned and stem ends trimmed off
- 2 bell peppers stemmed, seeded, and sliced into thin strips
- 1 cup cherry tomatoes
- 1 cup radishes halved
- 1 cup button mushrooms quartered
- 1 cucumber peeled if waxy/thick skinned, cut into strips
- 2 carrots peeled and cut into sticks
- 1 cup basil leaves loosely packed
- 1/4 cup pine nuts or walnut pieces
- 2 garlic cloves minced
- 1/4 cup parmesan cheese freshly grated
- 2 tablespoons extra virgin olive oil divided
- 1/2 teaspoon kosher or sea salt
- 1 tablespoon lemon juice
- 15 ounces garbanzo beans can
For the vegetable tray
- 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.
Prepare the Basil Pesto Hummus
- 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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