You know how much we love grazing boards around here (even these mini ones we had for the Oscars), and they’ve 100% been my go-to when entertaining as of late. My previous go-to, though, was a crudites platter with hummus. I mean, few things in life are as easy as chopping up some veg and whipping up a quickie hummus.
When we hosted a few friends the other day, I wanted to have something everyone could nosh on while I made shakshuka. Plus, Saturday truly felt like a spring day and made me ready to really dig in on some fresh, crunchy veggies!
I was thinking about mixing up some Green Goddess dressing with a bit of ranch or sour cream or yogurt, but was really in the mood for hummus – then I thought, why not just try out some green goddess hummus! So, so happy I did! It had so much flavor, brightness from the lemon juice, and some nice heat from fresh jalapenos. Tonight, I’m making my hummus chicken with this stuff – it’s SO good!
For this platter, I went with persian cucumbers, sugar snap peas, heirloom tomatoes, peppers, carrots, radishes, water crackers, stuffed grape leaves, marinated feta and olives, toasted pita, roasted garlic hummus and then this green goddess hummus. It was such a lovely way to ease into a low key meal!
You’ll start your hummus by gently simmering chickpeas and white beans together. Then, saving 4 oz of that water, pop them into the food processor with the starchy bean water, a head of roasted garlic, 1 bunch of parsley, 1 bunch of cilantro, 2-3 jalapenos, 1 bunch of scallions, salt and pepper, 2-3 tbsp olive oil, and the juice of 1-2 lemons. It’s all about tasting as you go and adjusting as necessary!
Green Goddess Recipe
- 1 head of garlic
- 1 can of cannelini beans, drained
- 1 can of chickpeas
- 1 bunch of scallions, washed and dried
- 1 bunch of parsley, washed and dried
- 1 bunch of cilantro, washed and dried
- 1-3 jalapenos, depending on your preference for heat
- juice of 1-2 lemons
- 2-3 tbsp olive oil
- salt & pepper to taste
- Preheat the oven to 400.
- Cut the top off the head of garlic, top with a bit of olive oil and roast until caramelized, about 35 minutes.
- In a small pot, combine drained cannelini beans and undrained can of chickpeas with water to cover them. Bring to just a simmer.
- Save 4 oz of water, set aside. Drain the beans.
- To a food processor or blender, combine drained beans, 4 oz of bean water, scallions, parsley, cilantro, jalapenos (start with 1), lemon juice (start with 1), olive oil.
- Blend for a few minutes until well combined. Taste for heat, lemon juice, salt and pepper. Adjust accordingly, a little at a time.
- Serve with veg, crackers, pita, on a sandwich, over chicken, etc!