Colorful Snack Platter with Hummus, Herb Cream Cheese and Vegetables
A colorful selection of small bites and dips that can be prepared in advance and eaten without cutlery. Ideal for parties where guests want to snack along the way.
By yumbelo · 8 servings · 40 minutes
Ingredients
- 250 g Chickpeas from a can, drained
- 2 pc Garlic cloves
- 3 tbsp Tahini (sesame paste)
- 2 tbsp Lemon juice
- 4 tbsp Olive oil
- 1 tsp Ground cumin
- Salt
- Pepper
- 200 g Cream cheese
- 2 tbsp Fresh herbs, finely chopped (chives, dill)
- 1 pc Organic lemon, zest
- 2 pc Cucumbers
- 250 g Cherry tomatoes
- 1 pc Red bell pepper
- 200 g Radishes
- 16 pc Baguette slices
- 2 tbsp Olive oil for brushing
- 200 g Feta
- 16 pc Cocktail tomatoes or basil leaves for garnish
- 1 bunch Bunch of basil
- 150 g Cashew nuts
- 16 pc Quail eggs or small eggs, hard-boiled
- 1 tsp Sweet paprika powder
- 1 tsp Sesame seeds
- 1 pinch Chili flakes
Method
- Drain the chickpeas and purée with garlic, tahini, lemon juice, 2 tbsp olive oil, cumin, salt and pepper in a blender or with an immersion blender until smooth; add a little water if needed.
- Mix the cream cheese with lemon zest, the chopped herbs, salt and pepper and transfer to a bowl.
- Slice the cucumbers, cut the bell pepper into small pieces and halve the radishes.
- Cut the baguette diagonally into 16 slices, brush with 2 tbsp olive oil and toast in a preheated oven at 200 °C top and bottom heat for about 8 minutes until golden brown.
- Crumble the feta, roughly chop the cashew nuts and toast them briefly in a dry pan until fragrant.
- Halve or quarter the quail eggs and sprinkle with paprika powder, sesame seeds and chili flakes.
- Assemble the bites: top the toasted baguette slices with hummus, herb cream cheese, feta and cashews, and garnish with cocktail tomatoes or basil; serve vegetable sticks, cherry tomatoes and eggs in small bowls on the side.
- Hummus, herb cream cheese and the cut vegetables can be prepared a day ahead and refrigerated; toast the baguette only shortly before serving.