Here's a pretty vegan party platter that will help you conquer the holidays & the tastebuds of those you love. Food should be beautiful and that in turn will make us beautiful. From the farming, to the compassionate way in which it’s grown to how pretty it looks on our plates. This is why I present your eyes and mouth to feast upon a delicious side-snacky element you’ll just love have hanging out in your fridge and on your platters: gorgeous beetroot hummus & artichoke basil pesto on a rainbow platter will make you feel like you're eating a piece of magical art. And it is...
What you need:
(For the Beetroot Hummus)
2 medium beets, baked until soft
1 14oz can chickpeas + about 2 tbl liquid from can 3 garlic cloves 2 tbl tahini 3 tbl olive oil 1-2 tsp sea salt
Optional toppings: parsley, seeds, extra douse olive oil
(For the artichoke basil pesto)
1 can artichokes (or 10 oz frozen & thawed)
1 nice bunch of basil
1/2-1 tsp sea salt
1 small lemon, juiced
a few cracks of pepper
3 garlic cloves
1/4 c pinenuts or walnuts
1 tbl nutritional yeast
5 tbl olive oil
What you do:
For the hummus: Roast beets in a 400 degree oven for 40-60 minutes, until the inside of the beet can be easily cut through. Discard skin and roughly chop the guts, best if you have an extra 15 minutes on hand to let them cool slightly, at room temp or in the fridge. Include all other ingredients and blend!
For the pesto: blend all ingredients aside from the olive oil. Drizzle the olive oil once everything has begun combining.
Chop your veggies. The time you spend chopping veggies now will be time you save waiting in doctors offices later. Enjoy it.