Fancy Hummus March 14 2016, 0 Comments

Sometimes when entertaining it can get overwhelming figuring out what to feed your guests. Especially when it is not a dinner party, and it is just inviting some friends to hangout.  Recently I stumbled upon a easy and delicious recipe for a hummus veggie board from Half Baked Harvest.


Indian Spiced Hummus with Cilantro Pesto

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

 Roasted Root Vegetable Chips

1 purple sweet potato, sliced in 1/8 inch thick slices
1 orange sweet potato, sliced in 1/8 inch thick slices
1 large yellow beet, sliced in 1/8 inch thick slices
1 large red beet, sliced in 1/8 inch thick slices
2 tablespoons olive, plus more if needed
Salt + pepper, to taste
1-2 tablespoon fresh rosemary, chopped

For the Board

Fresh veggies, such as carrots
Fresh fruit, such as grapes, pomegranates, figs and or persimmons
Baked pita chips, naan or fresh pita


Add the hummus to a serving bowl, stir in the chipotle chile powder, cumin and cayenne. Taste and adjust seasonings to your liking.

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

Roasted Root Vegetable Chips

Preheat the oven to 325 degrees F. Line 3 baking sheets with parchment paper.

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.

For the Board

Arrange the hummus recipe on a large table or serving board. Add fresh veggies, fruit, pita chips and the root vegetable chips.


(Image courtesy of ecru and recipe courtesy of Half Baked Harvest