Recipe courtesy of Mary McCartney

Vegan Party Platter and Hummus Beet

Getting reviews...
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings


Hummus Beet:



  1. 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.
  2. To serve, drizzle a little extra-virgin olive oil over top and garnish with the 5 reserved chickpeas, finely chopped pistachios and parsley.
  3. To assemble the platter: Decant the plant-based chive cream cheese into a serving bowl.
  4. Place the hummus and cream cheese in the center of a large serving platter.
  5. Arrange the grapes, artichokes, olives, peppers, almonds, cashews, cornichons, tomatoes and crackers around the dips.