Vegetable and Olive Platter with White Bean Hummus

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Dipping ingredients in hummus is so satisfying; I like to use it as the focal point for an entire meal. With carrots, fennel, tomatoes, and multigrain tortilla chips or socca to scoop it, you won’t miss pita bread.

Ingredients

  • Thin-skinned boiling potatoes, (¾ lb/375 g) cut lengthwise into 1-inch (2.5 cm) wide wedges
  • Shallot,

Method

  1. Steam the potato wedges over boiling water until just tender, about 15 minutes. Let cool while preparing the hummus.
  2. In a food processor, mince the shallot. Add the cannellini beans, tahini, lemon juice, oil, and chile powder and puree until smooth. Add enough water to thin to the consistency of thick mayonnaise. Mix in the dill. Season to taste with salt and p