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