Prep time 30hrs
Serves or Makes: 8 servings
Recipe Card
For the Beet Hummus
ingredients
- 1 tub beet hummus
- 1 bunch radishes, thinly sliced
- 2 tablespoons sunflower seeds
- 1 tablespoon extra-virgin olive oil
- 1 lemon, zested
- Flaky salt
For the Red Pepper Hummus:
ingredients
- 1 tub roasted red pepper hummus
- 1 tablespoon sesame seeds
- 1 tablespoon chopped fresh herbs
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon dried red chili flakes
For the Avocado Hummus:
ingredients
- 1 tub avocado hummus
- 2 tablespoons black olives,
- 2 tablespoons pickled red onions
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon dried red chili flakes
For the Board:
ingredients
- 6 Persian cucumbers, sliced `
- 1 bunch radishes
- 2 pints cherry tomatoes
- 1 small head cauliflower, cut into florets
- 2 avocados, halved
- 1 bunch dill,
- 2 boxes Wasa Multi Grain Crispbreads
For the hummus trio:
Method
Step 1
Spoon beet hummus into a bowl. Top with radishes, sunflower seeds, olive oil, lemon zest and flaky salt.
Step 2
Spoon red pepper hummus into a bowl. Top with sesame seeds, herbs, olive oil and chili flakes.
Step 3
Spoon avocado hummus into a bowl. Top with olives, pickled red onion, olive oil and chili flakes.
For the board:
Step 1
On a large board, arrange bowls of hummus, vegetables and crispbreads. Serve with extra crispbreads on the side for spreading!