Description
A vibrant and colorful Hummus Board featuring two types of creamy hummus, stuffed grape leaves, and a variety of fresh vegetables and crunchy snacks, perfect for a healthy appetizer or party platter.
Ingredients
Scale
Hummus
- 10 ounces (1 1/4 cup) regular hummus
- 8 ounces (1 cup) roasted red pepper hummus
Stuffed Items
- 8 stuffed grape leaves (dolmas)
Fresh Vegetables
- 1 cup baby carrots or small rainbow carrots, halved
- 1 cup snap peas
- 1 orange or red bell pepper, thinly sliced
- 1 cup grape or cherry tomatoes
- 3 Persian cucumbers (or 1 English cucumber), sliced
- 3 small radishes or 1 large radish, thinly sliced
Snacks
- 1 cup Veggie Straws
- 1 1/2 cups pita chips
Optional Toppings
- Olive oil drizzle
- Chopped parsley
- Pine nuts
- Sprinkle of sumac
Instructions
- Prepare Hummus Bowls: Place the two types of hummus in separate bowls. Drizzle with olive oil, sprinkle with chopped parsley and pine nuts, and add a dash of sumac if using.
- Set Up Board: Position the hummus bowls on opposite sides of a large cutting board or slate board and insert small spoons into each bowl for serving.
- Arrange Stuffed Grape Leaves: Place the stuffed grape leaves in a small bowl and set it on the board.
- Arrange Fresh Vegetables: Neatly place the halved carrots, snap peas, sliced bell pepper, tomatoes, cucumbers, and radishes around the hummus bowls and grape leaves to create visual appeal and easy access.
- Add Crunchy Snacks: Fill in any remaining empty spaces on the board with Veggie Straws and pita chips, balancing colors and textures.
- Serve: Present the assembled hummus board immediately for a fresh and inviting appetizer experience.
Notes
- Feel free to swap out vegetables based on seasonal availability or personal preference.
- For a gluten-free version, substitute pita chips with gluten-free crackers or bread.
- Optional toppings enhance flavor and presentation but can be omitted if desired.
- Keep the hummus covered and refrigerated until serving to maintain freshness.
- This board is great for entertaining and can be scaled up or down depending on guest count.
