Market Veggie Board with Roasted Corn Jalapeno Hummus + Honey Whipped Goat Cheese
Ingredients
Roasted Miso Corn Hummus
-
2
jalapeños
jalapeños
-
2
cups
roasted corn kernels
-
1
ounce
can chickpeas
-
2-4
cloves
garlic
-
½
cup
tahini
-
1
juice
lemon
-
1
tablespoon
white miso paste
-
1
drizzle
olive oil
-
to taste
toasted sesame + pumpkin seeds
Honey Whipped Goat Cheese
-
1
ounce
log goat cheese
-
¼
cup
plain Greek yogurt
-
2
tablespoons
honey
-
to taste
Kosher salt
-
to serve
fresh figs and/or fig preserves
The Veggie Board
-
to taste
stone fruits
-
to taste
fresh figs
-
to taste
zucchini
-
to taste
carrots
-
to taste
cherry tomatoes
-
to taste
kalamata or green olives
-
to taste
sliced avocado
-
to taste
fresh herbs
-
to taste
pita chips
Instructions
- Preheat the grill or grill pan to high heat.
- Char the jalapeños on the grill for about 2 minutes per side, then cool and dice.
- If desired, peel the skins off the chickpeas for creamier hummus.
- In a food processor, combine chickpeas, roasted corn, and garlic, then pulse until finely ground.
- Add tahini, lemon juice, and miso paste or salt, and puree until smooth, adjusting consistency with water if needed.
- Drizzle with olive oil and top with grilled corn and toasted seeds before serving.
- For the goat cheese dip, blend goat cheese, Greek yogurt, and honey until smooth, adding salt to taste.
- Serve the whipped goat cheese topped with honey and figs.
- Arrange the dips on a platter with fresh fruits and veggies around them, garnished with herbs and served with pita chips.
Nutrition Facts (estimated)
Servings
8
Calories
252
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
20mg
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