Sweet & Savory Hummus Plate

Fresh veggies with dip, juicy fruit and even a sweet treat make up this easy-to-make picnic dinner that's great for packing up or enjoying at home. Plus, this combo excludes the most common allergens and food intolerances (it's free from dairy, eggs, soy, nuts and gluten) so just about everyone should be able to enjoy it without worrying. Store-bought white bean dip is a fast and convenient option but if you have the time and want to make your own, try the Garlic and White Bean Dip below.

Active Time:
1 hrs
Total Time:
1 hrs
4 servings


Poached Garlic & Garlic Oil

  • ¾ cup water

  • 4 heads garlic, cloves separate but unpeeled

  • 1 ½ cups canola oil

  • ½ cup extra-virgin olive oil

Bean Dip

  • 1 ½ cups chopped onion

  • ½ teaspoon salt

  • 1 (15-ounce) can cannellini beans, rinsed (see Tip)

  • 1 teaspoon lemon juice

Sweet & Savory Hummus Plate

  • ¾ cup Garlic and White Bean Dip

  • 1 cup green beans or sugar snap peas, stem ends trimmed

  • 8 mini bell peppers

  • 20 Castelvetrano olives

  • 8 small watermelon wedges or 2 cups cubed watermelon

  • 1 cup red grapes

  • 20 gluten-free crackers

  • 1/2 cup salted roasted pepitas

  • 8 coconut-date balls


  1. To prepare poached garlic & garlic oil: Bring water to a boil in a medium saucepan. Remove from the heat, add garlic cloves and stir to submerge. Let stand until the garlic skins are softened and cool enough to handle, about 50 minutes. Strain the garlic, remove the skins and cut off the hard nub where the clove was attached to the head.

  2. Place the garlic, canola oil and olive oil in a medium saucepan; bring to a gentle simmer over medium-low heat. Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes.

  3. Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. (If it makes more than 1/2 cup, store the extra in the refrigerator for up to 1 week.)

  4. To prepare bean dip: Combine 1/2 cup of the reserved garlic oil, onion and salt in a large skillet. Cook over medium heat until the onion is softened but not browned, 6 to 9 minutes. Stir in beans and cook until heated through, about 2 minutes. Transfer to the food processor, add lemon juice and puree with 1/2 cup garlic puree until smooth. Serve warm or cold. (Store extra garlic oil in the refrigerator for up to 1 week.)

  5. Divide items equally among 4 plates. If desired, serve with hard cider.

Ingredient Note

While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Make Ahead

Cover and refrigerate garlic puree (through step 3) for up to 1 week or freeze for up to 6 months; refrigerate oil for no more than 1 week. Cover and refrigerate the dip for up to 3 days.

Nutrition Facts (per serving)

654 Calories
30g Fat
84g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 654
% Daily Value *
Total Carbohydrate 84g 30%
Dietary Fiber 11g 41%
Total Sugars 39g
Protein 14g 28%
Total Fat 30g 39%
Saturated Fat 3g 15%
Vitamin A 946IU 19%
Vitamin C 78mg 87%
Folate 55mcg 14%
Sodium 568mg 25%
Calcium 243mg 19%
Iron 5mg 26%
Magnesium 40mg 10%
Potassium 782mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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