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Recipe! Veggie Platter w/ Sun-Dried Tomato Basil Hummus

Veggie Platter w/ Sun-Dried Tomato Basil Hummus

Yields 3 cups, and serves 8-10 as an appetizer


  • 1 15oz-can no/low sodium organic chickpeas, drained
  • 4 TBSP sun-dried tomatoes
  • 8 cherry tomatoes
  • 5 TBSP organic tahini
  • 1/8 cup + 2 TBSP extra virgin olive oil (for hummus + garnish)
  • 1/2 tsp himalayan salt
  • 1 TBSP lemon juice
  • 5 TBSP fresh basil leaves


  • 1 bunch radishes, rinsed, trimmed, quartered
  • ~1 pint cherry tomatoes (using rest of tomatoes from hummus)
  • 1/2 pound baby carrots sticks
  • 1/4 pound broccoli florets, blanched and shocked*
  • 1/4 pound cauliflower florets, blanched and shocked



Place all ingredients except fresh basil and the extra 2 TBSP of olive oil in food processor. Blend until smooth then add fresh basil and pulse for a few times until basil is coarsely cut. Place finished hummus in dipping bowl and drizzle 2 TBSP olive oil on top.

Place hummus on a larger platter and surround with veggies. Dig in!

*Blanched and shocked: Quickly boil broccoli and cauliflower for about 30 seconds and place in an ice bath. This is to soften the veggies a bit and create a brighter color (keeping nutrients intact!).

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