March 9, 2024
Edible Vegetable Patch (Caramelized Onion Hummus with Savory Crumble and Crudite)
This is a fun dip presentation for spring and works especially well for Easter. I have used zucchini as a base here though you could use soybeans, cauliflower, or whatever you prefer. Similarly, I use a homemade cracker to crumble as soil but mushroom duxelles, or even chopped nuts could be used instead. Place your favorite vegetables to look like rows in a garden. Some that work well are cauliflower, carrots, mushrooms, radish, asparagus, tomatoes, green beans, broccoli, and baby peppers.
Servings: 10
Calories: 137kcal
Ingredients
Hummus
- 3 onions caramelized (see instructions here)
- 2 large zucchini peeled (leave the peel on if you don’t mind a green hue) and roughly chopped
- 3 garlic cloves peeled
- 1/4 cup fresh lemon juice about 2 lemons
- 1/2 teaspoon cumin ground
- 1/2 cup tahini paste
- water as needed
- salt to taste
Savory Crumble
- 1/2 cup almond flour
- 3 tablespoons coconut flour
- 1 teaspoon psyllium powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon squid ink powder or food grade charcoal powder, or black food dye
- 1 teaspoon apple cider vinegar
- 1 egg white
To Garnish
- radish trimmed
- small carrots peeled and trimmed
- baby fennel trimmed
- green onions seared
- cauliflower florets
- cherry tomatoes
- asparagus trimmed
- mushrooms cleaned and trimmed
- small peppers
Instructions
For the Hummus
- Combine all ingredients in a blender and puree until completely smooth. Adjust salt, lemon, garlic, and tahini to taste. Thin with water if you want the consistency more runny. Let stand for 30 minutes to let the flavors meld. Will keep for up to one week, refrigerated.
For the Crumble
- Preheat oven to 350ºF and line a rimmed baking sheet with parchment or a silicon baking mat.
- Combine all dry ingredients in a bowl. Add the egg and vinegar and stir until well combined and knead for a minute or so. Wrap in plastic wrap and let rest for 10 minutes.
- Roll the dough as thin as possible between two sheets of parchment paper (you need it thin in order for it to crisp up and it needs to be evenly thin so that it browns at the same rate).
- Peel one sheet of parchment off and transfer dough directly on the second piece of parchment to the baking sheet. Spray with coconut oil and bake 10-15 minutes, or until dry to the touch. Remove from oven, spray with coconut oil, sprinkle with a bit of salt, and flip chips over, spraying and salting the second side. Return to the oven and bake until crisp.
- Let cool completely and pulse in blender to a fine texture.
To Assemble
- Spread the hummus in the bottom of a serving dish. Sprinkle the crumbled crackers over top. Place fresh vegetables into the hummus in rows to resemble a garden and serve immediately. I like to serve another plate with more vegetables next to the garden for any extra dip.
Notes
Protein:Energy Quotient [calories]: 0.24, Protein % of calories: 13.9%
Nutrition Facts
Edible Vegetable Patch (Caramelized Onion Hummus with Savory Crumble and Crudite)
Amount per Serving
Calories
137
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
2
g
Sodium
48
mg
2
%
Potassium
243
mg
7
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
89
IU
2
%
Vitamin C
13
mg
16
%
Calcium
54
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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