Name This Dish Veggie Platter

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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For the Carrots:

3 bunches small rainbow carrots (about 1¼ pounds), trimmed

1 tablespoon extra-virgin olive oil

Kosher salt

For the Hummus:

1 15-ounce can chickpeas, drained and rinsed

1/4 cup tahini 

3/4 cup jarred roasted red peppers, plus 1 small strip for topping

Juice of 2 lemons

1 clove garlic, chopped 

Kosher salt

1 small sprig fresh parsley

2 small black olive slices

1 small triangle-shaped carrot slice, plus 2 carrot stems


  1. Roast the carrots: Preheat the oven to 450 degrees F. Toss the carrots with the olive oil and 1/2 teaspoon salt on a rimmed baking sheet. Roast, turning halfway through, until tender, about 15 minutes.
  2. Meanwhile, make the hummus: Puree the chickpeas, tahini, roasted red peppers, lemon juice, garlic and 2 teaspoons salt in a food processor. Transfer to a small bowl and refrigerate until ready to serve. 
  3. Set the bowl of hummus on the bottom half of a large round platter. Arrange the roasted carrots around the edge of the bowl to look like feathers. Use the parsley, olives, carrot slice, carrot stems and roasted red pepper strip to decorate the hummus to look like a turkey.
  4. Photography by Ryan Dausch