YOUR SOLIN GENERATED RECIPE
Creamy Herb Hummus Platter with Fresh Vegetables
A vibrant, nutrient-packed hummus platter bursting with herb-infused creaminess, elevated with a boost of pea protein and surrounded by a colorful array of crisp, fresh vegetables. Perfect as a light lunch or dinner that delights the palate with tangy lemon, garlic, and aromatic herbs.
INGREDIENTS
0.75 cup Chickpeas (canned, drained)
1 tablespoon Tahini
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 garlic clove
2 tablespoons Fresh Parsley
2 tablespoons Fresh Dill
1 scoop Unflavored Pea Protein Powder
1 medium Carrot
0.5 Cucumber
0.5 Red Bell Pepper
5 Cherry Tomatoes
PREPARATION
Drain and rinse the chickpeas, then add them to a food processor.
Add tahini, olive oil, lemon juice, and garlic to the chickpeas. Blend until mostly smooth.
Sprinkle in the fresh parsley and dill, then add the scoop of pea protein powder. Blend again until the hummus is creamy and well combined. If needed, add a splash of water for desired consistency.
Taste and adjust seasoning with salt as desired.
Arrange the hummus in the center of a serving platter and surround with sliced carrot, cucumber rounds, red bell pepper strips, and whole cherry tomatoes.
Garnish with a drizzle of olive oil and extra herbs if desired before serving.