Hummus Wreath
Karri Perry of Blue Ribbon Favorites
Ingredients:
Plain Hummus, two 8-ounce containers
1/2 cup drained black olives
1/2 cup chopped and drained Kalamata olives
1 cup diced and English cucumber
1/2 cup thinly sliced radishes
10-15 cherry tomatoes halved
2 Tablespoons fresh parsley-chopped
1 Tablespoon balsamic glaze to drizzle-optional
1/2 cup crumbled feta to sprinkle
Pita chips, or soft pita bites
On a 12” (or larger) round platter or plate, place a small 4” glass or bowl in the center-this helps keep your wreath neat and circular.
Spread the hummus around the outer edge of the platter up to the small bowl.
Atop the hummus base, add the chopped vegetables and parsley-sprinkling evenly around the “wreath”
Drizzle with balsamic glaze and a sprinkle of feta just before serving.
Add ribbons of cucumber to create a bow if desired.
Serve with pita.
To make the cucumber ribbon:
With a wide peeler, thinly slice the length of the cucumber, three pieces. One will be the bow “ears” and two pieces for the tails or streamers.
No comments:
Post a Comment