The Big Holiday Hummus Board with Roasted Root Veggie Chips.
Ingredients
- 2 cups plain hummus (see my recipe below)
- 1 teaspoon chipotle chile powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne (or to taste
- 1/2 cup fresh cilantro (finely chopped)
- 1/4 cup raw pine nuts (or your favorite nut)
- 1/4 cup olive oil
- 1/4 cup parmesan cheese (grated (omit if vegan))
- salt + pepper (taste)
- pomegranate arils (roasted cashews + feta, for topping)
- 1/2 cup olive oil
- 2 sprigs fresh rosemary
- 2 cups roasted garlic hummus (see my recipe below)
- 3/4 cup grated parmesan cheese
- 1 tablespoon white miso paste
- toasted sesame seeds (for topping)
- 3 ounces prosciutto (finally chopped)
- 1/2 cup fresh sage (finely chopped)
- 1/2 cup kale (finely chopped)
- 2 tablespoons olive oil
- 2 cups plain hummus
- 1/2 cup pumpkin puree
- 2 tablespoons pure maple syrup + more for topping
- 4 ounces crumbed goat cheese (dried cranberries + toasted pine nuts, for topping)
- 1 in purple sweet potato (sliced 1/8 inch thick slices)
- 1 in orange sweet potato (sliced 1/8 inch thick slices)
- 1 in large yellow beet (sliced 1/8 inch thick slices)
- 1 in large red beet (sliced 1/8 inch thick slices)
- 2 tablespoons olive (plus more if needed)
- salt + pepper (to taste)
- 1-2 tablespoon fresh rosemary (chopped)
- fresh veggies (such as carrots)
- fresh fruit (such as grapes, pomegranates, figs and or persimmons)
- baked pita chips (naan or fresh pitta)
Instructions
- 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.
- 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
- 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.
15 min - 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.
- 7
Pumpkin and Goat Cheese Hummus with Crispy Sage + Prosciutto Pesto
- 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.
3 min - 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.
- 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.
20 min - 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!
Nutrition
Per serving (based on 10 servings)
