Hummus bowls with beets, snap peas, and and feta cheese – the spring vibes I need and another beautiful entertaining spread idea!
You can totally make this easier by starting with some store bought hummus or pita chips and layering on the topping and sides. This would be an amazing dish to bring to a gathering – who wouldn’t love a beautiful dip with tons of veggies and homemade chips?!
This would make enough for 12 people as a side / appetizer.
Hummus bowls with beets, snap peas, and and feta cheese
- Total Time: 40
- Yield: 12 1x
Description
a super fresh and seasonal app idea for summer gatherings (or meal prep!)
Ingredients
For the Hummus
- 28 ounces canned chickpeas (2 – 14 ounce cans)
- 2 cloves garlic
- 1.5 teaspoons kosher salt
- 1.5 lemons – juiced
- 1/4 cup tahini
- 1/2 cup water
- 1/2 cup olive oil
For the Hummus Topping
- 1 beet cooked, diced
- 1 cup sugar snap pea, sliced on a bias
- 1/3 cup crumbled feta cheese or cotija cheese if you prefer
- 1 teaspoon sesame seeds
- pinch kosher salt
- 1/4 lemon, zested
For the homemade Pita Chips
- 6 pita bread
- 3 tablespoons olive oil
- pinch kosher salt
- 1 teaspoon sesame seeds
- 1/4 teaspoon sumac
For the crudite
- 1 bunch celery, cut on a bias
- 3 persian cucumber, roll cut
- 4 carrot – heirloom carrots, or 2 regular- roll cut
- 1 yellow bell pepper
Instructions
- Start by making the hummus – add everything to a vitamix or food processor and blend until smooth. Taste, adjust seasoning as desired, and set aside.
- Make the pita chips. Preheat the oven at 425F and begin to tear apart the pita bread. Spread evenly on 2 baking sheets and drizzle with olive oil, kosher salt, sumac, and sesame seeds. Toss everything to coat evenly, then bake for 5-7 minutes, or until golden brown and crisp.
- Prep the crudite – wash and cut the veggies. Watch the video for some tips on how to cut on a bias and a roll cut.
- Make the hummus topping – snap off the ends of the snap peas and cut on a bias. Bring a small pot of water up to a boil and also setup both an ice water with 2 cups of ice, 3 cups of water, and a pinch of salt. Add the sliced snap peas to the the boiling water for 15 seconds, then remove and directly place into the ice bath. Let this sit for at least 2-3 minutes to cool.
- Dice the beet then add this to the drained and lightly dried snap peas. Add a tablespoon of olive oil, the feta (or cotija cheese), snap peas, sesame seeds, lemon zest, and a pinch of salt. Give everything a gentle toss, then top on the hummus. Enjoy!
- Prep Time: 30
- Cook Time: 10
- Category: Appetizer
- Cuisine: Mediterranean
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