Vibrant Veggie Board with Hummus & Goat Cheese

Vibrant Veggie Board with Hummus & Goat Cheese

Assemble a vibrant veggie board featuring roasted corn, chickpeas, garlic, and lemon-tahini hummus with creamy goat cheese for a delightful appetizer.

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Prep Time 40 minutes mins

Total Time 40 minutes mins

Servings: 8

Course: Appetizer

Calories: 250

Ingredients Method Notes

Ingredients

  

• 2 jalapeños (omit if you prefer non-spicy food)
• 2 cups roasted corn kernels
• 1 can chickpeas (drained and rinsed)
• 2-4 cloves garlic
• 1/2 cup tahini
• juice from 1 lemon
• 1 tablespoon white miso paste or 3/4 teaspoon kosher salt
• olive oil (for drizzling)
• toasted sesame and pumpkin seeds (for topping)
• 1 log goat cheese

Method

 

1. Preheat grill or grill pan to high heat.
2. Char jalapeños on the grill until blackened, then cool, remove seeds, and dice.
3. Peel skins from chickpeas for creamier hummus.
4. In a food processor, combine chickpeas, roasted corn, and garlic; pulse until powdery.
5. Add tahini, lemon juice, and miso paste (or salt) to the food processor; puree until smooth, adding water as needed for creaminess.
6. Drizzle hummus with olive oil and top with corn and seeds.
7. In a separate food processor, blend goat cheese, Greek yogurt, and honey until smooth and creamy.
8. Add a pinch of salt to the whipped goat cheese and pulse to combine.

Notes

– For extra creamy hummus, peel the skins off the chickpeas.
– Adjust jalapeño seeds for desired spice level.
– The whipped goat cheese can be made up to 3-4 days in advance.

Allergens: Milk, Wheat, Soybeans.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The success of this bright veggie board hinges on the proper preparation of its core components, particularly the hummus and the roasted corn. For the hummus, the key is achieving a smooth, creamy texture. This is best done by blending the drained and rinsed chickpeas with tahini, garlic, lemon juice, and your chosen salt source (white miso paste or kosher salt) until completely smooth. A high-powered blender or food processor is ideal. If the mixture is too thick, a tablespoon of ice-cold water can be added, a trick that emulsifies the tahini and creates a lighter consistency without diluting the flavor. The garlic should be raw for a pungent kick, or lightly roasted beforehand for a milder, sweeter profile.

Roasting the corn kernels is crucial for developing their natural sweetness and adding a slightly smoky depth. Spread the kernels in a single layer on a baking sheet and roast at a high temperature (around 400°F or 200°C) until lightly charred in spots. This caramelization intensifies the flavor. The jalapeños, if used, should be thinly sliced. Their seeds and membranes contain the most heat, so removing them will significantly reduce spiciness. The goat cheese log provides a creamy, tangy counterpoint to the other elements. Drizzling olive oil over the finished board and scattering toasted seeds adds richness and textural contrast.

Troubleshooting

• Hummus is too thick or grainy: Gradually add ice-cold water, one tablespoon at a time, while blending. Ensure your tahini is well-stirred before measuring, as separation can affect consistency. For graininess, continue blending for longer, or add a small amount of aquafaba (the liquid from the chickpea can) if you have it.
• Corn is bland or not sweet enough: Ensure the corn is roasted at a high enough temperature to achieve some charring. Roasting in a single layer prevents steaming, which hinders browning and flavor development. A pinch of salt during roasting can also enhance sweetness.
• Too much heat from jalapeños: If the board is too spicy, the best fix is to remove the jalapeño slices entirely. For future boards, be sure to remove the seeds and white pith from the jalapeños before slicing, as this is where most of the capsaicin resides.
• Goat cheese is too crumbly: If the goat cheese log is difficult to slice cleanly, ensure it is well-chilled. Alternatively, slightly warming the knife under hot water can help it glide through the cheese more smoothly.

Substitutions

• Tahini: Almond butter or cashew butter can be used as a substitute for tahini in the hummus, though the flavor profile will change significantly. Expect a nuttier, less traditional taste.
• Goat cheese: Cream cheese or a mild feta cheese can be used instead of goat cheese. Cream cheese will offer a smoother, milder tang, while feta will provide a saltier, more crumbly texture.
• Jalapeños: For a mild heat, finely diced red bell pepper or a small amount of finely minced Fresno chili can be substituted. For no heat, omit entirely or use thinly sliced cucumber.
• Roasted corn: Roasted sweet potato cubes or roasted butternut squash can be used as an alternative. These will offer a sweeter, earthier flavor and a softer texture.

Pro tips

• For extra creamy hummus, peel the skins off the chickpeas.
• Adjust jalapeño seeds for desired spice level.
• The whipped goat cheese can be made up to 3-4 days in advance.

Improve your entertaining with this stunning veggie board, a guaranteed crowd-pleaser that’s both healthy and decadent. Enjoy!

Try this next: INSANE Grilled Corn Salad with Creamy Avocado

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