Green parsley hummus with Chimichurri sauce and blanched veggies

Green parsley hummus with chimichurri sauce and veggies is an ode to spring!! This texture-rich dish sets an example of how one single colour theme can set the mood for a delicious meal. While contrasting colors often steal the spotlight on the plate, monochrome compositions hold a unique allure. By focusing on a single hue, such as green, I attempted to create a sense of harmony and cohesion. The challenge was plating this dish because plating isn’t just about making food look pretty; it’s about creating an experience. A beautifully presented dish can evoke emotions, stimulate appetite, and elevate the dining experience.

When it comes to presenting a monochrome masterpiece, attention to detail is key. Consider layering ingredients thoughtfully, using varying heights and shapes to create visual interest. 

Another important aspect of crafting a captivating monochrome plate is to select a range of shades within the chosen color palette. I tried to include various shades of green, to evoke the lushness of newly sprouted foliage. From vibrant asparagus and tender peas to delicate parsley and crisp beans, each ingredient will shine in its own right, celebrating the bounty of springtime harvests.

Green hummus with robust chimichurri sauce and crispy green veggies will take you to a place in your memories that reminds you of spring.

Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Serves: 4-5

Ingredients:

For the Green Parsley Hummus:

• Chickpeas 1 can (drained and rinsed)
• Fresh parsley 1 cup 
• Garlic cloves 2 
• Tahini 1/4 cup 
• Lemon juice 3 tablespoons
• Olive oil 2 tablespoons 
• Salt and pepper to taste
• Water (as needed for desired consistency)

For the Chimichurri Sauce:

• Fresh parsley 1 cup fresh parsley leaves, packed
• Fresh Cilantro leaves 1/4 cup fresh cilantro leaves, packed
• Garlic cloves 3 cloves garlic, minced
• Balsamic vinegar 1 tablespoon
• Red chili flakes 1/2 teaspoon red pepper flakes (adjust to taste)
• Olive oil 1/2 cup 
• Salt and pepper to taste

Method

• Hummus: In a food processor, combine the chickpeas, parsley, garlic, tahini, lemon juice, olive oil, salt, and pepper. Blend until smooth, scraping down the sides of the bowl as needed.
• If the hummus is too thick, add water, 1 tablespoon at a time, until you reach your desired consistency. Taste and adjust seasoning as needed. Transfer the hummus to a serving bowl and set aside.
• Make the Chimichurri Sauce: In a food processor or blender, combine the parsley, cilantro, garlic, balsamic vinegar, salt, and pepper. Pulse until finely chopped.
• Slowly drizzle in the olive oil until the sauce is well combined. Taste and adjust seasoning if necessary and mix in the chili flakes. Transfer the chimichurri sauce to a small bowl and set aside.
• Prepare the Blanched Veggies: Bring a large pot of salted water to a boil. Blanch the vegetables in the boiling water for 2-3 minutes, or until they are crisp-tender.
• Immediately transfer the blanched veggies to a bowl of iced water to stop the cooking process. Once cooled, drain the vegetables and pat them dry with paper towels. Warm a small quantity of olive oil and toss the veggies just to coat them evenly. Serve immediately.