The Big Holiday Hummus Board

halfbakedharvest.com

Jada

subheading: Indian Spiced Hummus with Cilantro Pesto:

2 cups plain hummus see my recipe below

1 teaspoon chipotle chile powder

½ teaspoon cumin

¼ teaspoon cayenne (or to taste

½ cup fresh cilantro finely chopped

¼ cup raw pine nuts or your favorite nut

¼ cup olive oil

¼ cup parmesan cheese grated (omit if vegan)

salt pepper taste

pomegranate arils roasted cashews feta, for topping

subheading: Roasted Garlic and Parmesan Hummus with Rosemary oil:

½ cup olive oil

2 sprigs fresh rosemary

2 cups roasted garlic hummus see my recipe below

¾ cup grated parmesan cheese

1 tablespoon white miso paste

toasted sesame seeds for topping

subheading: Pumpkin and Goat Cheese Hummus with Crispy Sage Prosciutto Pesto:

3 ounces prosciutto finally chopped

½ cup fresh sage finely chopped

½ cup kale finely chopped

2 tablespoons olive oil

2 cups plain hummus

½ cup pumpkin puree

2 tablespoons pure maple syrup more for topping

4 ounces crumbed goat cheese dried cranberries toasted pine nuts, for topping

subheading: Roasted Root Vegetable Chips:

1 in purple sweet potato sliced ⅛ inch thick slices

1 in orange sweet potato sliced ⅛ inch thick slices

1 in large yellow beet sliced ⅛ inch thick slices

1 in large red beet sliced ⅛ inch thick slices

2 tablespoons olive plus more if needed

salt pepper to taste

1 to 2 tablespoon fresh rosemary chopped

subheading: For the Board:

fresh veggies such as carrots

fresh fruit such as grapes, pomegranates, figs and or persimmons

baked pita chips naan or fresh pitta

Directions at halfbakedharvest.com

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