This crudités platter is almost as colorful as a basket of Easter eggs, and I couldn’t be happier about it!
I’m all about appetizers for brunches and parties. Everyone loves finger food, I’m convinced of it. And it’s fun to come up with new appetizers, because often that’s typically where people have the most wiggle room in their menus anyway. I don’t know about you, but most people I know have a set, traditional “main course” for whatever they’re eating on Easter (be it a glazed ham, a quiche, or even spaghetti and meatballs).
I also decided to make this because I’m currently trying to avoid sugar at all costs. I’m going through dental hell right now, so my relationship with sugar just went from “in a domestic partnership” to “it’s complicated”. But that’s a story for a different time. Let’s just say, veggies don’t give you cavities.
Anyway, when I first started shopping at Trader Joes I got pretty hooked on their beet hummus. I put it on EVERYTHING. So I knew I’d eventually have to make my own version. It couldn’t be easier, as long as you have either a blender or food processor.
ROASTED BEET HUMMUS
1 can of chickpeas, drained
1 can of whole beets, drained
2 cloves garlic
1 tbsp tahini
dash of salt and pepper
1/4 cup of fresh lemon juice
scoop of greek yogurt, to top
Combine all ingredients except for yogurt in a food processor and blend until smooth. Transfer to serving bowl, top with some yogurt and fresh herbs.
For the crudités I picked my favorite and most colorful veggies: radishes, broccoli, peppers, cucumbers, and carrots. I also included a few “exotic potato” terra chips, for added color and crunch.
We’re almost at the weekend, y’all! Time is running out so I hope you all have your grocery lists ready to go. 😉