Farmer's Market Hummus Plate with Crudite & Crispy Amaranth

Farmer's Market Hummus Plate

with Crudite & Crispy Amaranth


Bright raw vegetables give a (literal) lift to smooth homemade hummus here, and the kalamata olive vinaigrette adds a touch of acidity. Crisping amaranth is a trick you’re going to want to try again– the cooked grains are transferred to a skillet where they dry out and puff up for a crunchy topping. Just keep shaking the pan until they pop and lighten in color. This dish is held together by the hummus, so spread it around the plate and top with the accoutrements.

Party Foods Winter Recipes Seasonal Menu Gluten-Free High-Protein Hearty Vegetables Leafy Greens Root Vegetables Beans/Legumes Appetizer Dinner Mediterranean
35 min


  1. ¼ cup amaranth
  2. 1 package garbanzo beans
  3. 1 garlic clove
  4. 1 lemon
  5. 1 tbsp tahini
  6. 1 shallot
  7. ¼ cup kalamata olives
  8. Fresh parsley
  9. 3oz baby carrot
  10. 4 oz red radishes
  11. 5oz orange cauliflower
  12. 2 pieces gluten free lavash
  13. ¼ tsp berbere spice
  14. 5 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. ** Allergens: Soy


  • Small saucepan
  • Food processor
  • Large nonstick pan with lid


Cook the amaranth

Rinse and dry the produce. Preheat the oven to 350°F. Add the amaranth, ½ cup water, and a pinch of salt and to a small saucepan over high heat. Bring to a boil, cover, and reduce the heat to low. Cook until the water is absorbed and amaranth is somewhat tender (it will still have a significant “crunch”), about 16 to 20 minutes. Transfer amaranth to a plate and place in the refrigerator to cool.

Blend the hummus

Drain and rinse the garbanzo beans. Add the beans to a food processor with the juice from half of the lemon, garlic, tahini, and 2 tbsp olive oil. Mix until smooth, about 2 to 3 minutes. Season hummus with salt and pepper.

Make the olive vinaigrette

Peel the shallot and mince. Mince the kalamata olives. Finely chop the parsley leaves. Combine the shallot, olives, and parsley in a small bowl and add 2 tbsp olive oil. Stir the vinaigrette and season with a pinch of salt and pepper.

Prep the crudite

Halve the baby carrots, no need to remove the tops. Quarter the radishes. Halve the cauliflower florets lengthwise. Cut the remaining lemon half into wedges. Pop the gluten lavash in the oven to crisp up, about 3 to 4 minutes.

Crisp the amaranth

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the amaranth and spread it out in an even layer in the pan. Reduce heat to medium, cover with a lid and cook until amaranth is slightly toasted and crispy, about 2 to 3 minutes. Remove the lid and add a pinch of salt and as much or as little berbere spice as you’d like.

Build your hummus plate

Spread the hummus out on two large plates. Top with olive vinaigrette and crispy amaranth. Serve with crudite, warm lavash, and lemon wedges.