Asian Hummus Platter Food

ASIAN HUMMUS PLATTER

Steps:

• Place sesame oil in a skillet over medium heat. Once hot, add cabbage and saute until softened, about 5 minutes. Season with salt and pepper to taste.
• Place sauteed cabbage on top of hummus, top with seaweed salad and pickled ginger.
• Garnish with sesame seeds, sesame oil and crushed crispy wonton strips.
• Serve with toasted pita chips.

ASIAN HUMMUS

Steps:

• Combine all ingredients in a food processor or blender and puree to desired consistency.
• To thin, add 1 tbsp water at a time.

ASIAN HUMMUS

Steps:

• Step 1: Set aside 1 tablespoon of the scallion greens. Place the chickpeas, remaining scallion, ginger, and garlic in a food processor and puree to a smooth paste. Add the soy sauce, rice vinegar, and sesame oil, running the processor in short bursts and adding a few tablespoons of water if necessary to obtain a smooth dip. ShareTweetPin1 Shares Step 2: Taste for seasoning, adding more soy sauce, rice vinegar, and/or sesame oil as necessary. Transfer the hummus to a serving bowl and sprinkle the reserved scallion greens on top. ShareTweetPin1 Shares Step 3: Serve with Sesame Pita Chips or your favorite Asian-style rice crackers for dipping. ShareTweetPin1 Shares

PINK HUMMUS FROM PLATTERS AND BOARDS

Steps:

• In a food processor, place the chickpeas, beet juice, olive oil, tahini, garlic, and salt and process until completely smooth, 2 to3 minutes. Season with pepper and more salt.
• Transfer to a shallow serving bowl, drizzle with olive oil, and sprinkle with parsley. Store in an airtight container in the refrigerator for up to 3 days.
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