Vegan Holiday Hummus Platter

Vegan Holiday Hummus Platter recipe

Preparation:

For the Cilantro White Bean Hummus

Add all ingredients to a food processor. Process for 3–4 minutes, or until smooth and creamy, stopping to scrape down the sides as often as needed. Transfer the hummus to a bowl. Refrigerate until ready to assemble.

For the Beet Hummus

Add all ingredients to a food processor. Process for 3–4 minutes, or until smooth and creamy, stopping to scrape down the sides as often as needed. Transfer the hummus to a bowl. Refrigerate until ready to assemble.

To Assemble

Scoop the cilantro hummus into one half of a rimmed serving plate or shallow bowl. Scoop the beet hummus into the other half. Use the back of a spoon to gently smooth and swirl the hummus. Top with a drizzle of Extra Virgin Olive Oil from Spain, pomegranate seeds, pistachios, and fresh herbs.

Plate the hummus alongside crackers, carrots, cucumber, celery, radishes, and baguette slices.

Serve immediately.

*Ashley Melillo is a school psychologist, cookbook author, and the writer, photographer, and plant-passionate recipe creator behind Blissful Basil, a blog dedicated to unearthing the happiest side of life through wholesome, plant-based foods. With roots in both psychology and plant-based nutrition, Ashley is fascinated with the way that diet and lifestyle choices affect physical, cognitive, and emotional wellness. She incorporates a wide array of natural, health-enhancing ingredients into her recipes with the hope of guiding others on their path towards improved well-being all while enjoying delicious food (read: you can have your health and eat cake too!). She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies, and her recipes have been featured in Women’s Health, Redbook, The Huffington Post, and Shape, among others. She lives in Chicago with her husband, Dan, and orange tabby cat, Jack.