Fresh Hummus Charcuterie Board
Fresh Hummus Charcuterie Board

Fresh Hummus Charcuterie Board

This vibrant hummus charcuterie board features beet, purple sweet potato, and herb pea hummus served in colorful bell pepper cups. Paired with crisp veggies and Carr’s® Table Water® Crackers or Toasteds® Flatbreads, it’s a fresh, eye-catching appetizer for entertaining.

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PREP TIME (MIN): 20
TOTAL TIME (MIN): 20
SERVINGS 8-10
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Ingredients

  • Beet Hummus:
  • 1 medium roasted beet, peeled and chopped
  • 1, 15-ounce can chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Purple Sweet Potato Hummus:
  • 1 medium purple sweet potato, roasted and peeled
  • 1, 15-ounce can chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Herb Pea Hummus:
  • 1 cup peas, frozen and thawed
  • 1, 15-ounce can chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh parsley or mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For Serving:
  • 3 colorful bell peppers, for serving
  • 1 small cucumber, cut into sticks or rounds
  • 1 cup baby carrots
  • 1 cup colorful radishes, thinly sliced or cut into wedges
  • 1 cup purple cauliflower florets
  • 1 cup green beans, trimmed
  • Carr's® Table Water® Crackers or Toasteds® Flatbreads, for serving

Directions

1. For Beet Hummus: Combine roasted beets, chickpeas, tahini, lemon juice, garlic, olive oil, salt and pepper in a food processor. Pulse until smooth, scraping down the sides, as needed, and adding water, one tablespoon at a time, until desired consistency is reached.

2. For Purple Sweet Potato Hummus: Combine roasted sweet potato, chickpeas, tahini, lemon juice, garlic, olive oil, salt and pepper in a food processor. Pulse until smooth, scraping down the sides, as needed, and adding water, one tablespoon at a time, until desired consistency is reached.

3. For Herb Pea Hummus: Combine peas, chickpeas, tahini, lemon juice, garlic, olive oil, parsley, salt and pepper in a food processor. Pulse until smooth, scraping down the sides, as needed, and adding water, one tablespoon at a time, until desired consistency is reached. Chill hummus dips until ready to serve.

4. For serving: Cut about 1 inch off the top of each bell pepper, and trim the bottom so each pepper can stand flat. Transfer each of the hummus dips into individual bell pepper cups and place onto a large serving board.

5. Arrange cucumber sticks, baby carrots, radishes, purple cauliflower and green beans around the dips in clusters. Serve with an assortment of Carr's® Table Water® Crackers or Toasteds® Flatbreads

Try it with these!

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