Name: Vegetable and Olive Platter with White Bean Hummus
Yield: Makes 4 Servings
Ingredients: Cherry tomatoes, 1 pint (12 oz/375 g); Cannellini beans, 2 cans (15 oz/470 g each), rinsed and drained; Lucques or Kalamata olives, ⅓ cup (4 oz/120 g); Kosher salt and freshly ground pepper Lettuce leaves, such as romaine, little gem, or butter lettuce; Fresh dill, ⅓ cup (½ oz/15 g) minced; Carrots, 1 bunch, peeled and cut into 2-inch (5-cm) pieces; Tahini, ½ cup (5 oz/150 g); Shallot, 1 large, or 2 small garlic cloves, roughly chopped; Large fennel bulb, 1, trimmed and sliced; Fresh lemon juice, ½ cup (4 fl oz/125 ml); Thin-skinned boiling potatoes, (¾ lb/375 g) cut lengthwise into 1-inch (2.5 cm) wide wedges; Chile powder, 1½ teaspoons; Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml); 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)

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

Steam the potato wedges over boiling water until just tender, about 15 minutes. Let cool while preparing the hummus.
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

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Vegetable and Olive Platter with White Bean Hummus

Ingredients

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