Farmer’s Market Crudites Platter with Hummus Two Ways

One of my favorite times of the year is the spring when the Farmer’s Market starts to get bigger with more and more farmers who start to bring a larger variety of produce and goodies.  I’ve mentioned in the past that I like to make a menu for the week (more so my kids don’t complain they want something else than what is served), but what I haven’t mentioned is how I love going to the Farmer’s Market to do my weekly produce shopping.  Sometimes, I will even tailor some of my dishes to include produce I find at the Market.

Recently, I partnered with our local Farmer’s Market (Danville Farmer’s Market) and I will be creating recipes for them a few times a month in the hopes that I can bring awareness to locally farmed produce at all of our farmer’s market.  Having fresh, organic produce and supporting the local farms is a win-win.

This Spring Crudites Platter is so beautiful, we all had a bit of hard time digging in.  No one wanted to mess it up.  Ah well, our stomachs won that round.  The beauty of this platter is that you are not restricted to the same produce I picked up.  Pick up what your farmer’s market has, just make it colorful.

Here is what I used:

• Purple Cauliflower (chop these into big chunks)
• Rainbow Baby Carrots (trim the stems off and save to make pesto – be sustainable!)
• Radishes
• Watermelon Radishes (slice these a little thick into rounds to give a beautiful effect)
• Snap Peas
• Cucumbers (I sliced these on the diagonal for aesthetics.  Feel free to slice into rounds or sticks to make them easier to serve)
• Cherry Tomatoes

As for the hummus, I chose purple sweet potato and red beets to be the base of each hummus.  For the Red Beets, I roasted it with garlic, then pulsed it with a little tahini and a few other ingredients.  This is by far one of my favorite variations on hummus.  Paired with all that beautiful produce, it’s perfect!

For the Purple Sweet Potato, I baked it in the oven then pulsed it with tahini as well.  Though the idea behind both hummus’ are the same, the flavor profile differ vastly.  Yet both are addicting.

I hope you have a chance to make a beautiful Spring Crudites Platter like this for your next gathering.  I promise you will love it.

Try it out and let me know what you think!

Spring Crudites Platter with Hummus Two Ways

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June 3, 2021

by Sapna

Category Appetizers Vegetarian

Prep Time

15 minutes

Cook Time

40 minutes

Wait Time

5 minutes

Total Time

55 minutes

Ingredients

For the Crudites:

• 1 lb rainbow baby carrots, stems trimmed, scrubbed and peeled
• 1 watermelon radish, peeled and sliced into thick rounds
• 1 lb snap peas
• 1 head purple cauliflower, cut into large florets
• 1 bunch radishes, washed and stems trimmed
• 3-4 baby cucumbers, sliced into sticks or thick rounds
• 12 oz cherry tomatoes

For the Purple Sweet Potato Hummus:

• 2 large purple sweet potatoes, scrubbed, keep peel on
• 1/2 c canned chickpeas
• 1/4 c tahini
• 1/3 c aquafaba
• 6 cloves garlic**
• 2 Tbsp fresh squeezed lemon juice
• 2 Tbsp Olive Oil
• 1/2 tsp cumin powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp fresh ground black pepper

For the Roasted Beet and Garlic Hummus:

• 2 large beets, peeled
• 1 14.5 oz can chickpeas, drained and rinsed, reserve liquid
• 1/4 c tahini
• 3 Tbsp fresh squeezed lemon juice
• 6 cloves garlic**
• 1/3 c Olive Oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp salt

Instructions

1. Preheat oven to 400 degrees F.
2. Place sweet potatoes, beets, and garlic in individual foil sheets. Drizzle beets and garlic with olive oil. Wrap each food tightly into a ball and place on a baking sheet. Bake for 40 minutes.
3. Remove and let cool before opening the foil wraps.

For the Sweet Potato Hummus:

1. Remove foil wrap and peel skin. Chop into rough chunks and add to food processor. Add roasted garlic cloves and the rest of the ingredients. Blend until smooth (about 2-3 minutes).
2. Transfer to a bowl and garnish with parsley, a drizzle of oil, and/or roasted chickpeas.

For the Roasted Beet and Garlic Hummus:

1. Remove beets from foil and chop into rought chunks.
2. Add into food processor with roasted garlic and the remaining ingredients.
3. Blend until smooth (about 2-3 minutes)
4. Transfer to a bowl and garnish with roasted chickpeas, toasted sesame seeds, and/or a drizzle of olive oil.

To Assemble the Crudites platter:

1. Place the bowls of the hummus in the center of the platter. Add the larger veggies first, i.e. cauliflower and carrots.
2. Fill in with medium sized veggies, i.e. cucumbers and snap peas.
3. Add the smaller veggies, i.e. radishes and cherry tomatoes.
4. Finally garnish with watermelon radish slices and edible flowers if you have any.
5. Enjoy!

Notes

**Note:  I used a whole bulb of garlic and divided between the two hummus dips as I knew I was making them at the same time (and a little extra garlic is always appreciated).  If you are making only one hummus dip, follow the instructions of roasting cloves instead of the whole bulb.  

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Tags

Appetizers,

Clean Eating,

dairy free,

Eat a Rainbow,

Eat your colors,

Fiber,

Gluten Free,

Healthy,

heart healthy,

Kid Friendly,

make ahead,

Protein,

Raw Foods,

Sustainable,

Vegan,

vegetarian,

Veggies

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Here are the tools I used for this recipe:

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Roasted Red Pepper Hummus
Spicy Garlic Hummus
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