Vegetable and Olive Platter with White Bean Hummus

Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

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.


  • Thin-skinned boiling potatoes, (¾ lb/375 g) cut lengthwise into 1-inch (2.5 cm) wide wedges
  • Shallot, 1 large, or 2 small garlic cloves, roughly chopped
  • Cannellini beans, 2 cans (15 oz/470 g each), rinsed and drained
  • Tahini, ½ cup (5 oz/150 g)
  • Fresh lemon juice, ½ cup (4 fl oz/125 ml)
  • Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml)
  • Chile powder, teaspoons
  • Fresh dill, cup (½ oz/15 g) minced
  • Kosher salt and freshly ground pepper Lettuce leaves, such as romaine, little gem, or butter lettuce
  • Carrots, 1 bunch, peeled and cut into 2-inch (5-cm) pieces
  • Large fennel bulb, 1, trimmed and sliced
  • Cherry tomatoes, 1 pint (12 oz/375 g)
  • Lucques or Kalamata olives, cup (4 oz/120 g)
  • Feta cheese, 3 oz (90 g), cut into ¾-inch (2-cm) chunks
  • Gluten-free multigrain tortilla chips (I like Food Should Taste Good chips)


  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 pepper. Transfer to a small bowl.
  3. Line a platter with lettuce leaves. Place the bowl of hummus in the center. Arrange the potatoes, carrots, fennel, tomatoes, olives, and cheese in mounds around the hummus. Serve with the tortilla chips.