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
- 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
Drain the garbanzo beans, but save the liquid in a small bowl.
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.
Print the template and cut out the pieces.
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.
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.”
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.
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.
Serve with carrot and celery sticks for dipping.