halfbakedharvest4.6
The Big Holiday Hummus Board with Roasted Root Veggie Chips.
There's a cheese board... and then... then there is this hummus board.
👥 10 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 45 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
- ●food processor
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Indian Spiced Hummus with Cilantro Pesto
2
Add the hummus to a serving bowl, stir in the chipotle chile powder, cumin and cayenne. Taste and adjust seasonings to your liking.
chipotle chile powder1 teaspoon
3
Add the cilantro, parmesan, pine nuts, olive oil and a pinch of salt + pepper to a small bowl. Stir to combine. Drizzle the pesto over the hummus. Top the hummus with pomegranate arils, roasted cashews and crumbed feta cheese. Serve
cup olive oil1/2olive oil2 tablespoonsolive (plus more if needed)2 tablespoonssalt + pepper (taste)salt + pepper (to taste)pomegranate arils (roasted cashews + feta, for topping)
4
Roasted Garlic and Parmesan Hummus with Rosemary oil
5
Add the olive oil and rosemary to a small sauce pan bring to a simmer. Cook over low heat for ⏱️ 10-15 minutes or until the oil is fragrant. Remove from the heat and let cool. Reserve the fried rosemary for topping the hummus.
cup olive oil1/2olive oil2 tablespoonsolive (plus more if needed)2 tablespoons
6
To a serving bowl, mix together the roasted garlic hummus, parmesan cheese and miso until smooth and combined. Drizzle the rosemary oil over the hummus. Top with fried rosemary and toasted sesame seeds.
roasted garlic hummus (see my recipe below)2 cupstoasted sesame seeds (for topping)
7
Pumpkin and Goat Cheese Hummus with Crispy Sage + Prosciutto Pesto
prosciutto (finally chopped)3 ounces
8
Heat a large skillet over medium heat, add the prosciutto and crisp on both sides, about ⏱️ 2-3 minutes per side. Remove from the heat and add to a food processor. Add the sage, kale, olive oil and a pinch of pepper. Process until a fine crumb is reached. Scoop the mixture and back into the skillet, cook over medium heat until toasted and fragrant, about ⏱️ 5 minutes. Remove from the heat and let cool.
prosciutto (finally chopped)3 ouncescup olive oil1/2olive oil2 tablespoonsolive (plus more if needed)2 tablespoons
9
In a serving bowl, mix together the hummus, pumpkin and maple syrup. Top the hummus with the Sage + Prosciutto Pesto. Add the goat cheese, cranberries and toasted pine nuts. Drizzle the hummus with a little maple syrup. Serve.
prosciutto (finally chopped)3 ounces
10
Roasted Root Vegetable Chips
11
Preheat the oven to 325 degrees F. Line 3 baking sheets with parchment paper.
12
In a bowl, toss together the root vegetables with the olive oil, salt, pepper and rosemary. Make sure to coat the sliced really well. Spread the sliced veggies in a single layer on the 3 baking sheet. Place in the oven and bake for ⏱️ 20 minutes. After ⏱️ 20 minutes, flip the chips over, rotate the pans around in the oven and continue baking another ⏱️ 15-20 minutes or until crisp. Watch the chips carefully towards the end of cooking as they can burn quickly. Cook the chips completely before storing. Can be stored and an air tight container for up to 3 days.
cup olive oil1/2olive oil2 tablespoonsolive (plus more if needed)2 tablespoonsfresh veggies (such as carrots)
13
For the Board
14
Arrange the hummus recipe on a large table or serving board. Add fresh veggies, fruit, pita chips and the root vegetable chips. Enjoy!
fresh veggies (such as carrots)fresh fruit (such as grapes, pomegranates, figs and or persimmons)
Nutrition Facts
calories
633 kcal
fat Content
45 g
serving Size
1 serving
fiber Content
10 g
sugar Content
4 g
sodium Content
487 mg
protein Content
20 g
cholesterol Content
19 mg
carbohydrate Content
30 g
saturated Fat Content
9 g
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