This vegan holiday hummus platter is brimming with seasonal colors and flavors. Zesty cilantro white bean hummus is swirled with savory beet hummus and topped with pomegranate seeds, fresh herbs, and a drizzle of extra virgin olive oil from Spain to create a red-and-green spread fit for a celebration.
This post is sponsored by Olive Oils from Spain. Thank you for supporting the brands that support Blissful Basil.
The most common recipe request I receive this time of year is for quick, easy, and crowd-pleasing holiday appetizers.
With the seemingly nonstop hustle in December, it's no wonder we're all searching for ways to simplify.
Whether you're hosting the celebration this year and in the midst of planning out a massive holiday spread, or you're simply searching for a festive appetizer to bring to a potluck, this hummus platter is sure to please without adding any undue stress to the occasion.
This vegan holiday hummus platter comes together with four simple steps.
1. Prepare the cilantro white bean hummus.
2. Prepare the beet hummus.
3. Gently swirl both hummuses together and generously garnish/top.
4. Serve the hummus alongside vegetables, crackers, etc.
To make the cilantro white bean hummus, add the following to a food processor:
» Cannellini beans
» Cilantro (or parsley if you prefer)
» Fresh lemon juice
» Tahini
» Your choice of Olive Oil from Spain
» Garlic
» Sea salt
Process for 3–4 minutes, or until super smooth and creamy.
To make the beet hummus, add the following to a food processor:
» Cannellini beans
» Diced fresh beet
» Fresh lemon juice
» Tahini
» Your choice of Olive Oil from Spain
» Garlic
» Sea salt
Process for 3–4 minutes, or until super smooth and creamy.
Once the hummuses have been prepared, scoop both into a bowl and very subtly swirl together.
Then, top with lots of juicy pomegranate seeds, pistachios (or nut/seed of choice), fresh herbs, and a generous drizzle of extra virgin olive oil.
A few interesting facts about Olive Oils from Spain:
» Spain is the largest producer of olive oil in the world, and is also the largest producer of organic Extra Virgin Olive Oil (EVOO).
» With more than 260 different olive varieties, the range of flavors, aromas, and textures of Spain's olive oils is highly unique.
» Olive Oils from Spain are the most awarded in prestigious international competitions.
» One out of every two bottles of olive oil consumed in the world contains olive oil from Spain.
Once you've finished topping the hummus, serve it alongside a colorful array of vegetables, crackers, etc.
To get the full recipe, head over to the Olive Oils from Spain website, and to learn more about Olive Oils from Spain, be sure to follow them on Facebook, Instagram, Twitter, and Pinterest.
Jennifer Bliss says
WOW! What gorgeous colors in that hummus! I want to try it right now!!!!! YUM!
Ashley says
Thanks, Jennifer!
Jennifer says
I love your recipes Ashley!!! They are very creative, tasty and have a WOW factor presentation!!! Will you have a new cookbook coming out soon? :)
Ashley says
Thanks so much, Jennifer! We'll see about the second cookbook! Finally starting to get the itch again... ;)
Sammii says
Can you subsitute garbonzo been instead of canelini?
Ashley says
Absolutely! You may just need to add a touch of water or more oil if it’s on the thick side. Cannellini beans tend to be a bit softer and easier to blend than garbanzo. Enjoy!
Cheryl, Hollister, CA says
Ashley, As always, your photos are amazing; the Holiday Hummus Platter is what I'm asking Santa to bring me for Christmas! Additionally, I am gifting this recipe to friends so they can add a bit of pizzazz to their traditional Holiday party menus. Wishing you and yours many blessings.
Ashley says
Well thank you, Cheryl! And how nice are you to have gifted the recipe to friends! Hope you had a beautiful holiday season and that you're having a lovely start to the new year.
danielle says
I just found your website and I am OBSESSED!!
Ashley says
So happy to hear you're enjoying the site, Danielle! :)
Adele says
Di you have any idea how much beets or parsley to add when making this?
Ashley says
Hi, Adele! You'll want to click the link to the full recipe near the bottom of the post. The precise ingredient list is displayed in the right column once you click through. It's about 1/2 cup loosely packed cilantro/parsley and 3/4 cup raw beets. Enjoy!
Eda says
Already done, best duo. It was delicious, I'll do it again. Thank you for the recepie 🤗
Ashley says
So glad you enjoyed it, Eda!