Modeled after the fastest ride out of Radiator Springs, this winning hummus-and-fresh veggie dish will be finished off at lightning speed.
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Allergy Friendly: Lightning McQueen’s Under the Hood Hummus
Ingredients
- 1 (15 ounce) can garbanzo (chickpeas) beans
- ¼ cup olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Red bell pepper
- Piece of yellow bell pepper
- Black olive
- Carrot and celery sticks
Directions
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Drain the garbanzo beans, but save the liquid in a small bowl.
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Combine the beans, olive oil, lemon juice, garlic powder, and salt in the bowl of a food processor. Blend the ingredients until smooth, adding some of the reserved liquid from the beans 1 tablespoon at a time to achieve the consistency you like.
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Print the template and cut out the pieces.
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Slice off a large piece from the red bell pepper that measures roughly 3¼ inch high by 3 inches wide (or use the car body template piece as a pattern). Use the windshield and mouth pieces to carefully cut openings in the red pepper slice.
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Use a small round fondant cutter or the base of a pastry bag tip (½ to 5/8 inch wide) to cut out a pair of yellow bell pepper “headlights.”
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Use an ice cream scoop or a large spoon to put a mound of hummus atop a serving plate. Gently press the red pepper car body atop the mound so that the windshield and mouth openings fill with hummus.
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Set the pepper headlights in place atop the car. For each “eye,” slice an end off the olive (about 3/8 inch wide). Set the eyes atop the hummus just above the lower edge of the windshield, spacing them ½ inch apart.
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Serve with carrot and celery sticks for dipping.
