Thanksgiving Charcuterie Board with Pumpkin-Sage Hummus

foodrepublic.com

Cher

subheading: For the hummus:

15-ounce can white beans (cannellini or Great Northern), drained and rinsed

½ cup pumpkin puree

1 large clove garlic, minced

1 tablespoon chopped fresh sage leaves

1 teaspoon sea salt

½ teaspoon smoked paprika

Juice of 1 lemon (about 2 tablespoons)

2 tablespoons tahini

2 tablespoons extra virgin olive oil

subheading: For the board:

1 pound mixed cheese varieties (4 or 5 total, such as brie, cranberry Stilton, aged cheddar, Parmigiano Reggiano, Red Leicester)

1 pound mixed thinly sliced cured meats (3 total, such as prosciutto, salami, soppressata)

3 pears, sliced, mixed varieties (red Bartlett, Asian, Seckel)

1 pomegranate, cut into chunks

5 fresh figs, halved

2 kiwi, cut into rounds

1 large persimmon, cut into wedges

1 blood orange, cut into slices

½ cup dried apricots

1 cup mixed olives (Kalamata, Cerignola)

¼ cup cornichons or other pickles

¼ cup marinated peppers

8 ounces mixed nuts of different varieties (Marcona almonds, pecans, walnuts)

4 ounces Inca corn

1 small baguette, sliced thin

8 ounces breadsticks

8 ounces thin crackers, 2 different varieties (fig and olive, rosemary croccantini)

¼ cup raw honey

¼ cup whole grain or other mustard

subheading: Optional Ingredients:

Fresh herbs or greenery for decorative garnish (sage, rosemary)

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