The other day, after (surprise, surprise) jumping in the ocean for a swim, the girls and I all needed a little time to refuel.
After years of being together, and always being an active, hungry bunch, we’ve all gotten pretty damn good at snack plating which usually ends up in us throwing together what we have in the cupboard and fridge and adding an item or two picked from the backyard.
Now, here’s the key to snack plating: You need to have something salty, something sweet, and something random. If you just have cheese and grapes, it will be just like every other cheese platter you’ve ever had. You need to have something that stands out.
So first start with the basics: cheese and crackers, nuts, or olives that you have in the cupboards. Add some fruit if you have it: grapes, pears, or slices of apple. And then add in the “x factor”: homemade pickled or fermented vegetables, pomegranates or figs picked from your backyard, or homemade hummus made with infused olive oils (blog post to come soon!) or blend in beets for a beautiful fuscia spread.
Color is key. Always make sure to have a little green and a color that pops on the plate; beet hummus is great for this (recipe below)!
Add some white wine or homemade kombucha to the mix and, voila, look at you! You’re one step closer to mastering the art of snack plating.
Vegan Beet Hummus
- 1 can of garbanzo beans, rinsed and drained
- 1/4 cup of olive oil
- 1/2 lemon
- 1/2 small red beet (Note: I use raw beets to keep the max nutritional value, but you can cook beforehand as well)
- 1 clove garlic
- Salt (to taste)
- Pepper (to taste)
- 4 tbs water (more if you like your hummus to not be as thick)
1. Place all ingredients in a food processor and blend until smooth.
2. Scoop out into a dish and enjoy with carrots, crackers, or toast, or use as a spread for a sandwich.