Make a delicious, loaded oil-free hummus platter with me. Hummus is a staple in our kitchen and I’m excited to share this new recipe with our favorite homemade hummus!
Hummus recipe: https://www.youtube.com/watch?v=n9-8fBjNcCA&t=21s
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Kathy A. Davis is a plant-based wellness and mindset mentor, helping others live Successfully Plant-Based. Subscribe for plant-based recipes, lifestyle, mindset, travel and holistic wellness content!
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Let me turn off this air conditioner so you can hear me. Oh my goodness, it’s so wobbly. Hello. Hello. Hello. Hello. Let me know where you’re tuning in from. Again, this is Kathy. I’m Kathy from Veg Inspired. I’m a three-time cookbook author, lifestyle, and mindset coach for plant-based eating, and a the CEO of Veg Inspired. And today, what we’re going to make, we’re not actually making the hummus. I did put the hummus recipe right in the chat for you. um so that you can see it. It says I’m live. Are you here? Can you see me? There I am. Okay. So, I put the recipe in the chat for you. I’m going to also link it up there so that you can grab it from this video afterwards. We’re not going to make the hummus. We’re going to take the hummus that we made in last week’s video and we’re going to make an amazing presentation. Now, this recipe is inspired by a restaurant that John and I went to on our travels. They had this amazing loaded hummus. And so that’s what I want to share with you today. It’s picnic worthy. It’s potluckw worthy. And we’re going to make it with no oil. We’re going to make it with lots of good, you know, yummy plant-based ingredients. And I’m excited to share them with you. So, let me know if you’re tuning in. Let me know who’s where you’re tuning in from. I’m super excited to have you here with me. Okay. So, I’m going to use a regular old plate. I told John I should really do this on the cutting board and make like a hummus board, but that would probably make a big mess, and that’s not what I’m going to do tonight. So, we’re just going to use a plate. You can use any decorative plate you want. If you have a nice smaller cutting board, um it’s really hard to get this cutting board into the sink. If you had a smaller one or if I had a smaller one, I definitely would do that on there. You could buy a much flatter like my plate’s pretty flat. You could buy a flat plate. You could buy like a like a um stone wear or something along those lines that you can eat that’s safe to eat off of. But I’m going to just use a regular old white plate. Now I’m going to take a couple of scoops of hummus and just put it in the middle of my plate. You guys, this is super easy. So, let me Belinda says, “Hello. I’m watching from Ohio.” And then I’m just going to put on some some cucumber slices around my hummus. Again, we’re making a loaded hummus. So, you can use your favorite homemade hummus. My my oil-free hummus recipe came out last week. It is in the super chat comments of this live video. Also, put a link up there for you. So, I took a couple spoonfuls of hummus. Again, this is just for two. If you were making this for a big party, use you can use a whole batch of hummus. And I laid around some cucumbers. Kind of looks like a turtle. And then we have a couple of these fun. We’ve got different carrot slices. I bought rainbow carrots. I love love rainbow carrots. Let’s not use that one. He’s not as cool. Um I love rainbow carrots because of the colors. So we’ll just pop in some more color. And you can layer these. Obviously, you don’t have to um you know, they don’t have to be single, per se. They could be layered on there. Okay, so we’re we’re pretty we’ve got our veggies. We’ve got our hummus. Again, you can use any hummus you want. Any hummus. You could use a flavored hummus. You a beet hummus would look really pretty here. Um you could use a roasted red pepper hummus. Anything you want. Now, this is where it starts to get fun. I’m going to put a little more hummus. So, that’s a little bit more piled up on these veggies. Okay. This is where it starts to get fun. You’re going to load up this hummus. Now, again, if this was a much bigger serving, you’d have a lot bigger space. What I’m going to start with is some rehydrated sundried tomatoes. All I do, these are dried sun-dried tomatoes. They do not have any oil. They’re just dried up tomatoes. And then I’m just going to use my scissors. I’m just going to snip some thin slices. You guys, these are my kitchen shears. They’re very sharp. They are the Hangles brand if you’re wondering. Just going to snip some few pieces of sundried tomato on here. Okay, so again, if you’re just joining us, I’m Kathy from Veg Inspired and we are making a loaded hummus. So far, we have hummus, we have cucumbers, we have carrots. I cut them on the bias so that they would look really fancy, right? That just makes it look fancy. Then I’m going to add some of these amazing brahmy beans. These are pickled lupini beans. Now this one, they’re oil free. This one has the lupini beans, water, sea salt, lemon juice from concentrate, garlic, cumin, and oregano. It’s a Mediterranean blend. They are so delicious. Now, they they come in these packets, and so they’re a little they’re like pickled, so they have a flavor. Now, if you don’t like the skin, so I would recommend trying this before you can pop the skin off. And then I’m just going to throw a couple of these pickled lupini beans right on right on my hummus. Now, I’m popping the skin off to show you. I actually don’t mind the skin. I don’t It doesn’t bother me. Um the restaurant that we went to had pickled garlic or roasted garlic. I think it was pickled garlic and that was really good. I couldn’t find any pickled garlic at the store and I did not make pickled garlic for this, but I did make something else pickled. So, I’m going to show you that. So, just a few of these like garlicky lemony brahmy lupini beans. It’s just something fun for some added flavor. Then, my favorite are olives. You can use green olives like I have here. You could use calamata olives. You could skip the olives if you’re not an olive fan. Like, no harm, no foul. Now, at the restaurant, they put the whole olive on there. I felt like that was a bit difficult. So, I’m going to cut them in half. If you had smaller olives, you maybe you didn’t won’t need to, but just going to put a few on there. Guys, this is so exciting. Okay, then I made homemade pickled onions. They are They are pickly. So, we’re just going to drizzle or drop a few pickled onions right on Oo, I can smell that pickley. Right on our loaded hummus. You guys, this is amazing. Let me just poke these in so nothing falls out when I tip it. This is beautiful. Look at it. I’m so excited. Okay, so then this is how easy this is. If you had your homemade hummus already made, again, I’ll put the recipe up there for my homemade hummus. You would just make this beautiful arrangement and then it’s time to dig in. But there’s one more thing that I want to share with you. I’m going to put on a drizzle of this balsamic glaze. And I bought the one from Whole Foods because I really I I don’t mind the ingredients so much. There’s um organic balsamic vinegar, white organic wine vinegar, grape must, and some zantham gum, which just thickens it up a little bit. Um you can also use a really thick balsamic if you have a thick balsamic, maybe from California balsamics or your local balsamic and vinegar store. They might be a little bit thicker. Um but you want it to be a thick balsamic. And you don’t want to add a lot. You don’t want it to make be liquidy. You don’t want to be pouring vinegar over this because then it would just pull in the bottom. You want it to be a nice thick glaze or a thick balsamic. So, we’re just going to gentle squeeze and just a quick drizzle. Oh my gosh, you guys. This is beautiful. I wish you were here to share it with me because it is so pretty. I’m so excited. I’ve got my lupini bean skins right here. Okay, so what did I do before we got on here? I cut some cucumbers and some of those rainbow carrots um on the bias so that they were pretty, right? On the bias just means that we cut them at a slant. Um and I kind of cut my cucumbers so that it was, you know, scoopable, like a scoop. And I also pickled some onions, but you could buy pickled onions. There were organic pickled onions at the Whole Foods. At the Whole Foods at Whole Foods, right? I rehydrated some sundried tomatoes. They were just dry, dry packed, no oil. Rehydrated them in water. And then we just use scissors to cut them up. And I have my olives. And I have my lupini beans. And then we have our hummus. So all we did was we took a regular old dinner plate, put on some hummus, tucked the veggies in first, right? Because then now it looks like a flower, right? It looks like it’s full presentation mode over here. And then we put on some sundried tomatoes. We put on those garlicky lupini beans. We put in the olives. We put in the on the onions and then pickled onions. And then we did a drizzle of balsamic glaze. Now, what are some other things you could put on this? Well, you could put capers on it. Like I said, you could do calamata olives. You could do fresh or raw onions, right? You could do red onions or vidilia onions, a sweet onion. You could do feta, vegan feta. You could do a sprinkle of vegan feta. I was thinking about that, but I didn’t want a whole container of vegan feta for the for this. So, I just, you know, if you were going to use vegan feta in something else or you had it laying around, you could do that. You could do pieces of artichokes. Um, you could do cooked spinach. Like you you could even do a spinach and artichoke hummus in the recipe like already buzzed up and then do pieces of artich chokes on top. You could add chickpeas to it. Now I was thinking you could even go as far as doing a black bean hummus and putting some onions, some cilantro, some tomatoes, maybe some olives, like maybe some corn, you know, so more of a like Mexican inspired kind of um hummus. And you could dip in you could you could dip veggies in it, but you could dip tortilla chips in it or baked tortillas. I also heated up some flatbread. So I found this Atoria’s flatbread. I just want to show it to you. It does not have any oil in it. Um it has water, whole wheat flour, wheat flour, wheat gluten, oat fiber, flax seed, sea salt, cultured wheat flour, cane sugar, yeast, and organic enzymes. So it’s certified vegan. There’s no oil. Um, all the ingredients are fairly recognizable. You know, there are some flour. So, if you’re not eating flour, this is probably not for you, but you probably wouldn’t be looking for a whole wheat tortilla or whole grain tortilla anyway. If you weren’t eating flour, you’d be happy with the veggies. So, this was this was an easy find. I found these at Whole Foods. Um, and I used them in wraps and I also made a pizza with them. Kind of a pizza thing with them. So, this is something you could do. So, I heated them up for just a couple of minutes on 285 in my air fryer just to uh just to get them a little bit softer, just a little kind. And then I put them in this towel so that they’d, you know, be kind of like steamed and crisped up a little. They’re a little crispy. Um, so we have those. And then, like I said, we have veggies. Now, I want to dig into this because isn’t that the fun part is eating this. So, let me get a nice scoop with some toppings on it. Gonna take a cucumber. Okay, so we’ve got sundried tomato, some onion, some olive, and some [Music] hummus. What we love about this is the blend of flavors. A lot of times we just I’ll just eat my hummus with veggies, right? Just and I love that, too. But this loaded one kind of amps it up. It makes it a little more fun. It makes it a little bit more snacky, a little bit more exciting. So, let me know what you would add to yours. Let me know if you have any questions. You know, is there anything that you want to, you know, are interested in learning more about? The hummus is oil free, but there is tahini in it. So, if you go in and watch my oil free recipe, it is um it is it is oil free, but it does have tahini. So, if you follow a low-fat vegan diet, you might want to reduce the tahini a little bit. But this is this is amazing. Like, I’m so excited. Gina says, “Looks delicious. I want to make the black bean hummus.” Right? Doesn’t that sound so good to make a black bean one? I mean, you could do anything. Any flavors of hummus you could do. You could do You could do like you could make it almost like reffried bean style, right? You don’t even have you can just make reffried beans and make a a platter like this. And I think that’s where we get kind of fun. We get we have ideas where we can kind of like that’s what this is for, right? For you to get ideas and say, “Oh, I’m going to run with that. I want to do that. I want to make black bean hummus.” Belinda says the pickled onions would be good. The pickled onions are so good. Because it really adds that pop of flavor. So maybe you don’t even go as far as this whole plate of loaded with all these ingredients. Maybe you just grab some pickled onions at the grocery store and sprinkle them on your homemade hummus for some for something different, right? And that’s one of the things I really want when I’m teaching people and helping people eat plant-based is I want you to learn different ways to flavor your food. Maybe you are eating low-fat vegan and you’re like, “My hummus just seems so simple.” And so, well, just grab some pickled onions or make your own pickled onions. I um we follow the recipe from America’s Test Kitchen. Um and it it’s red wine vinegar, sugar, and salt. And you bring the red wine vinegar, sugar, and salt to a simmer on the stove, dissolving the salt and sugar, and then you pour it over the red the red onions. Their recipe typically has a jalapeno, but I forgot the jalapeno at the store. Um the hummus recipe is from last week on Gina asked, “Where’s the hummus recipe?” The hummus recipe is from last week. I can actually drop it in the chat. Um, I’ll just put it back in the chat, too, if you’re watching live. Um, because it’s just an easy it’s just an easy oil-free hummus recipe. Um, and you could also use storebought, right? Like you if you’re in a pinch, you can grab storebought and grab some pickled onions and some sliced olives and you can make a beautiful display like this right in the parking lot of the grocery store. Right. So it doesn’t don’t make it harder than it has to be. If somebody calls you and says, “Hey, I’m having a party. Do you want to come over, grab some storebought hummus, grab some cut veggies, right? Sometimes the stores even have cut veggies. Grab some pickled onions, grab some sliced olives, make a make a little tray, you know, make a little hummus spread on a tray and voila, you’ve got it. And if you want to do, you know, if you want to use a tray that’s that’s disposable or a tray that you don’t want back, you could go and thrift different types of trays and then just leave that, you know, like they’re they’re for the hostess to take to the next party that they go to and then the the tray just kind of circulates the different parties. You are very welcome. You are very welcome. Other questions? Um, if you’re just tuning in, we made a loaded hummus. So, we used the hummus recipe from last week, which we put right here, and we added all the veggies around the edge. Then, we topped it with different ingredients. The first thing we topped it with were some sundried tomatoes that I reconstituted in water. And then, we added some green olives with pimento. You could even do slices of red bell pepper. You could do calamata olives, like I said. Then, we added some of these garlicky Mediterranean brahmy beans. They’re so good. If you’re looking for an oil-free, high protein snack, these are great. The serving has 20 uh it says 20 gram protein and fiber per 100 calories. So, it’s it’s amazing. This only says four grams, so I don’t know where they got 20 grams, but uh maybe that’s the fiber. The fiber and per 100 calories. Yeah, you’d have to eat you’d have to eat three servings of these to be at that. But see, that’s why you got to read the ingredient labels. You’re not getting 20 grams of protein in one serving. You’d have to eat 45 of these beans to get even close to the protein and the fiber listed on the on the back. But they are a good source of fiber fiber and protein without oil. So, that’s always a bonus. Great party idea. Also a great idea for the trays. Thank you. Thank you. Thank you. I’m so glad you liked it. And then also on top of this, we have some homemade pickled onions. And then the last part was the drizzle of balsamic glaze. And I just drizzled it on. Now again, you want to use a thicker balsamic. You don’t want to just dump balsamic vinegar on it because that will just pull and make the the hummus all like gooey and sticky and sitting in liquid. You want it to just be a glaze on top. So you guys, this is a quick fast party idea. Um you don’t even have to be going to a party. Like John and I are going to split this tonight, right? This is this is like an afterdinner or it could be dinner, right? Throw in some highfiber foods, uh highfiber, high starch foods. Throw in some maybe some potatoes added to this and it’d be like a nice a nice uh a dinner bake. Serve it with a baked potato or some rice and we’re good to go. Awesome questions. I’ve never heard of those beans. I need to try them. Yeah, they were in the bean aisle at Whole Foods. We used to buy them all the time and then you know you you buy things and then you for I’m not going to say I forgot about them but you don’t buy them for a little while and then you’re like oh yeah I remember when we used to buy these. Um and you can find different brands. I just like brownie because they don’t use oil. Um so that makes them a nice oil-free snack for those of us who are whole food plant-based and don’t eat oil. Um yes. So they might have them at the Whole Foods near you, Belinda. That’s where I found them. [Music] Other questions? You could put fresh tomatoes on them. I saw those in the video. You could in the on the screen. You could put fresh tomatoes. Trying to think of other things you could put on there. I mean, you could load it with other veggies, right? Like tiny little pieces of broccoli. Um, like I said before, corn. I mean, you could just do all sorts of cool things. Any other questions? You guys, this is a quick video because it’s a quick and easy recipe. So excited. I would keep digging into it, but I don’t want to be crunching on crunching on camera with all these crunchy veggies. You are so welcome. You are so welcome. Lydia says, “Hi, I’m from Montreal. I missed the live, but I’ll watch the replay.” Yes. Yes. It’s You guys, this is what it’s all about, right? That’s why we do the videos, so that you can catch the live, but you can also catch the replay. You can ask me questions. This loaded hummus is perfect for your upcoming summer picnics and potlucks. So, I hope you love it as much as I do. That’s really all I had for you today. We didn’t have any questions that popped in. Belinda says, “Quick and easy is the best.” Yeah, definitely. And as I said, this could easily be your salad for the night that you pair with some starches or some other veggies and it’s it’s perfect. I just keep holding it up because it looks like a flower to me. Awesome. Cool. Well, that’s all I had for you tonight. So, I hope you have an amazing week. We will be back here live next Monday. We’ll be back here live. We won’t be live, I don’t think, on Memorial Day, but I haven’t decided. So, keep a keep a watch. But we will be here next Monday, 7:30, with more easy recipes for you that are plant-based and delicious. So, thanks so much for tuning in, and I hope you have a fantastic week. I’ll pop around to this side of the island and say bye. Bye, everybody.
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Cleveland Ohio
team – roasted red pepper 😍