Busy Executive Lunch Hummus and Veggie Platter

Recipe Overview

This Busy Executive Lunch Hummus and Veggie Platter is a wholesome and vibrant dish designed for those on the go. Perfect for busy professionals, this platter offers a nutritious and satisfying meal that can easily be prepared in advance. Originating from Middle Eastern cuisine, hummus has become a popular staple worldwide due to its creamy texture and savory flavor. This dish is ideal for lunch at the office, a quick snack, or a casual get-together.

The flavor profile is predominantly savory, with nutty notes from tahini, a hint of garlic, and a bright finish from lemon juice. The texture is creamy and smooth from the hummus, complemented by the crispness of fresh vegetables.

Prep and Cook Times

• Prep Time: 15 minutes
• Cook Time: 5 minutes (for optional roasted veggies)
• Total Time: 20 minutes
• Skill Level: Beginner

Serving Information

• Servings: 4
• Serving Suggestions: Serve with whole grain pita bread or crackers for added crunch. Garnish with a sprinkle of paprika or chopped parsley for a pop of color.

Ingredients List

Hummus:

• 1 can (400g) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Juice of 1 lemon (about 2 tablespoons)
• 1/2 teaspoon ground cumin
• Salt, to taste
• Water, as needed for consistency

Veggies:

• 1 cup carrot sticks (about 2 medium carrots)
• 1 cup cucumber sticks (about 1 large cucumber)
• 1 cup bell pepper strips (1-2 peppers in various colors)
• Optional: 1 cup cherry tomatoes
• Optional: 1 cup radish slices

Optional Add-Ons:

• Whole grain pita bread or crackers
• Fresh herbs (parsley, cilantro) for garnish

Substitutions: For a gluten-free option, ensure the pita bread is gluten-free. For a vegan version, this recipe is already vegan-friendly.

Equipment List

• Essential Equipment:

  • Food processor or blender (for making hummus)
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Serving platter
• Optional Equipment:
  • Baking sheet (if roasting veggies)
  • Parchment paper (for easy cleanup)

Step-by-Step Instructions

1. Prepare the Veggies: Wash and cut the carrots, cucumber, and bell peppers into sticks. If using, slice the radishes and halve the cherry tomatoes. Arrange them on a serving platter.

2. Make the Hummus: In a food processor, combine the chickpeas, tahini, olive oil, minced garlic, lemon juice, cumin, and a pinch of salt. Blend until smooth.

3. Adjust Consistency: If the hummus is too thick, add water, one tablespoon at a time, until you reach your desired consistency. Taste and adjust seasoning as needed.

4. Optional Roasted Veggies: If you prefer a warm element, preheat your oven to 400°F (200°C). Toss veggies in olive oil and season with salt. Roast for about 10 minutes until tender and slightly caramelized.

5. Finalize the Platter: Spoon the hummus into a bowl and place it in the center of the veggie platter. Arrange the veggie sticks around the hummus, and sprinkle with fresh herbs or paprika if desired.

Technique Tips and Troubleshooting

• Blending: If your hummus is grainy, continue blending longer. You can also add a bit more olive oil for creaminess.
• Flavor Enhancement: Toasting the cumin seeds before grinding them can enhance the flavor of the hummus.
• Preventing Browning: To keep sliced veggies fresh, store them in a bowl of cold water until serving.

Plating and Presentation

For an appealing presentation, use a large, vibrant platter. Arrange the veggies in a colorful pattern around the hummus. Drizzle a little olive oil over the hummus and sprinkle with paprika or chopped herbs for a touch of elegance.

Storage and Reheating Instructions

• Storage: Store leftover hummus in an airtight container in the fridge for up to 5 days. Store cut veggies in a separate container to maintain freshness.
• Reheating: Hummus can be served cold or at room temperature. If you’ve roasted veggies, reheat them in the oven at 350°F (175°C) for about 10 minutes.

Variations and Customizations

• Add-Ins: Consider adding roasted garlic or sun-dried tomatoes to your hummus for extra flavor.
• Veggie Options: Feel free to substitute or add other veggies like snap peas, celery sticks, or broccoli florets.

Notes on Ingredients and Equipment

• Fresh Ingredients: Fresh veggies not only taste better but also add vibrant color to the platter.
• High-Quality Tahini: A good-quality tahini will greatly enhance the flavor of the hummus.

Final Touches and Personal Notes

This recipe is special to me because it combines convenience and flavor, allowing me to maintain a healthy lifestyle even with a busy schedule. I encourage you to personalize this platter by trying your favorite veggies or adding spices to the hummus. Enjoy this easy, nutritious meal!

5 FAQ Questions and Answers

1. Can I make the hummus in advance?
   Yes, hummus can be made up to 5 days in advance and stored in the refrigerator.

2. What can I use instead of tahini?
   You can use sunflower seed butter or peanut butter as a substitute for tahini.

3. How can I make the hummus spicier?
   Add a pinch of cayenne pepper or a drizzle of sriracha to the hummus for a spicy kick.

4. Are there any veggies I should avoid?
   Avoid very watery veggies like lettuce or tomatoes as they can dilute the hummus.

5. Can I freeze the hummus?
   Yes, hummus can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator before serving.

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