Holiday Hummus Wreath
I found the idea for this wreath on Pinterest, but most use regular hummus as the base. I wanted mine to be green so I made a Cilantro Jalapeño Hummus. It has a nice kick and hint of warmth from a dash of cumin. It’s so creamy, flavorful, and a perfect entertaining appetizer. Note: I doubled this recipe to make enough for the wreath, but you could also make a smaller wreath with one batch.
Ingredients
1 15 oz can chickpeas, drained and boiled
¼ t baking soda
½ bunch cilantro
1 jalapeno pepper, destemmed
¼ cup tahini
¼ cup lemon juice
2-3 garlic cloves
2 T olive oil
1 t salt
¼ t cumin
3-4 T aquafaba (reserved chickpea liquid)
Cherry tomatoes, halved, for topping
Cilantro, chopped, for topping
Directions
In a medium sauce pot, add drained chickpeas, baking soda, and just enough water to cover the chickpeas. Bring to a boil for 20-30 minutes, or until chickpeas are very soft.
While the chickpeas are boiling, combine tahini and lemon juice in a food processor or blender and process until smooth, about 1-2 minutes, scraping down the sides and processing as you go.
Add olive oil, garlic, and seasonings and blend to combine. Continue scraping down the sides and process until smooth.
Then, add half of the chickpeas and blend. Add in jalapeño and cilantro, process for 1-2 minutes until smooth then add the rest of the chickpeas.
While processing, add reserved aquafaba, if it’s too ,thick one tablespoon at a time until desired consistency.
Serve with crudité or pita bread.
For the wreath, place a small circular bowl on a large circle platter. Plate the hummus around the bowl, with a spatula, making a large circle. Top with chopped cilantro and cherry tomatoes. Fill the inside bowl with carrots, pita chips, or your favorite dip vehicle!
