Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Festive Herbed Hummus Wreath
Getting reviews...
- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 444
- Total Fat
- 31 g
- Saturated Fat
- 5 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 9 g
- Sugar
- 5 g
- Protein
- 13 g
- Cholesterol
- 4 mg
- Sodium
- 473 mg
A festive wreath of green hummus dotted with cherry tomatoes and feta makes a terrific holiday appetizer. Blanched kale and cilantro give the classic chickpea-tahini dip its vibrant color and fresh flavor, while lemon, garlic and cumin keep it bright. The finishing touch is an adorable cucumber bow that’s easy to make from folded strips of cucumber. It’s as eye-catching as it is delicious and perfect to serve with pita chips for scooping it up.
- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 444
- Total Fat
- 31 g
- Saturated Fat
- 5 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 9 g
- Sugar
- 5 g
- Protein
- 13 g
- Cholesterol
- 4 mg
- Sodium
- 473 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Fill a large saucepan with water and season generously with salt. Bring to a boil over medium-high heat. Fill a large bowl with ice and water.
- Add the kale to the boiling water and cook until bright green and tender, about 1 minute. Transfer immediately with a slotted spoon or spider to the ice bath to cool and preserve the bright-green color. Next, add the 1/2 cup cilantro to the boiling water and cook until bright green, 15 to 30 seconds. Transfer immediately to the ice bath to cool. Drain and squeeze both the kale and cilantro well to remove any excess water.
- Place the squeezed kale and cilantro in a food processor. Add the chickpeas, tahini, lemon juice, olive oil, garlic, cumin, 1/4 cup cold water and 2 teaspoons of salt. Process until very smooth and bright green, scraping down the sides of the bowl with a rubber spatula if needed. Taste and adjust the seasoning with more lemon juice and/or salt if needed. Cover and refrigerate until chilled, at least 30 minutes and up to overnight.
- To make the cucumber bow, use a vegetable peeler to shave 3 long, thin ribbons lengthwise from the cucumber. Pat the ribbons dry with paper towels. Choose 2 of the widest ribbons and trim them to about 8 inches long. Fold the ends of each ribbon toward the center to create 2 loops, then stack the loops on top of each other crisscrossed. Pinch the center and wrap a small piece of cucumber ribbon around the middle to secure and create the look of a bow.
- To serve, spoon a wide ring of hummus into a large, shallow serving bowl to make a wreath shape. Use the back of a spoon to create swoops on the surface. Arrange the cucumber bow at the bottom center of the wreath. Scatter the feta, cherry tomatoes (cut side up) and remaining 1/4 cup chopped cilantro around the bow. Sprinkle with sumac and serve with pita chips for scooping. You can also cut up the remaining cucumber and serve it on the side for scooping.
