Hummus and Salads Platter Recipe

Hummus and Salads Platter

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Servings: 4 

Estimated Total Preparation Time: 20 minutes


When you want a quick, light, and healthy dinner, prepare this veggie platter – it even includes hummus made from scratch!

Recipe Nutritional Information:

Calories per Serving: 539

Total Protein per Serving: 16 grams 

Total Carbs per Serving: 78 grams 

Total Fat per Serving: 22 grams 

Saturated Fat per Serving: 3 grams 

Total Fiber per Serving: 17 grams

Recipe Ingredients:

4 medium (about 6 ½-inch diameter) pita bread (light toasting is optional)

1 15-oz can chickpeas

½ cup water

3 tbsp lemon juice

2 tbsp tahini

1 clove garlic, sliced

½ tsp salt

2 tbsp olive oil

8 oz pitted Kalamata olives

4 oz roasted sweet red peppers (store bought)

4 oz eggplant caponata (store-bought) (Can substitute 4 oz roasted eggplant with 1 tsp olive oil, if desired)

1 head Romaine lettuce, cleaned and quartered

Preparation:

Rinse and drain chickpeas.  

In a food processor, place chickpeas, water, lemon juice, tahini, garlic, salt, and olive oil. Process for 30 seconds to incorporate. Stop food processor and scrape sides with a spatula to gather larger chickpea pieces.

Process another minute and repeat scraping procedure. Taste and adjust seasoning. Process for 30 seconds to a minute more. If too thick, add either lemon juice or olive oil depending upon your taste. Process again if necessary.

To serve, portion Romaine lettuce on four plates and place equal portions of hummus and salads (olives, peppers, and eggplant) over lettuce. Accompany with a pita bread.

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