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.
INGREDIENTS
- ¼ cup amaranth
- 1 package garbanzo beans
- 1 garlic clove
- 1 lemon
- 1 tbsp tahini
- 1 shallot
- ¼ cup kalamata olives
- Fresh parsley
- 3oz baby carrot
- 4 oz red radishes
- 5oz orange cauliflower
- 2 pieces gluten free lavash
- ¼ tsp berbere spice
- 5 tbsp olive oil*
- Salt and pepper*
- *Not included
- ** Allergens: Soy
INSTRUCTIONS
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.
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.
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.
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.
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.
Spread the hummus out on two large plates. Top with olive vinaigrette and crispy amaranth. Serve with crudite, warm lavash, and lemon wedges.
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