Name: Vegan Party Platter and Hummus Beet
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 14 ounces (400 grams) canned chickpeas, drained reserving liquid (aquafaba), 5 chickpeas reserved for garnish; 2 tablespoons extra-virgin olive oil, plus more for garnish; 2 tablespoons tahini; 1 teaspoon flaky sea salt; 1 small cooked beet; 1 clove garlic, peeled; 1 small lemon, peeled and pips removed, cut in half; 1 teaspoon finely chopped shelled pistachios, for garnish; Chopped flat-leaf parsley, for garnish; One 6-ounce (150-gram) carton vegan cream cheese with chives; 1 cup red grapes; 3/4 cup chargrilled artichokes; 3/4 cup Nocerella olives; 3/4 cup store-bought roasted peppers; 1/2 cup smoked almonds; 1/2 cup salted cashews; 1/2 cup cornichons; 1/2 cup sundried tomatoes; 8 seeded crackers

Directions

For the hummus beet: Place the chickpeas, olive oil, tahini, salt, beet, garlic and lemon into a food processor, along with 3 tablespoons of the reserved chickpea liquid (add more if required) and blitz until smooth. Transfer to serving dish.
To serve, drizzle a little extra-virgin olive oil over top and garnish with the 5 reserved chickpeas, finely chopped pistachios and parsley.
To assemble the platter: Decant the plant-based chive cream cheese into a serving bowl.
Place the hummus and cream cheese in the center of a large serving platter.
Arrange the grapes, artichokes, olives, peppers, almonds, cashews, cornichons, tomatoes and crackers around the dips.

On Tonight

Vegan Party Platter and Hummus Beet

Hummus Beet:

Assembly:

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