Colorful Veggie & Hummus Appetizer Board - FOOD PHOTO SHOOT
The weather has been lovely this week and I'm feeling so ready to jump into all the fresh Summery foods and recipes that I want to make!
When it comes to holidays, or basically any occasion for that matter, my family is definitely into snacking. I mean, we love to do big extravagant meals for Thanksgiving or sometimes Christmas, but even still there has to be some good snacks to get the party started. With picnic season here I was thinking a fresh finger food sort of appetizer is the perfect thing.
This board is a great way to impress the guests and also include some healthier stuff on the snacking table. I love making all type of hummus flavors (sidenote: What’s the plural of hummus? hummuses? hummis? hummu?) but this time I wanted to go with one that would also add to the color palate of this board so I tried a beet flavored one. Of course, I also had to throw in a traditional hummus too.
As for the rest, you can get pretty versatile with the dippers. I used some of the veggies that make me think of Spring the most, a mix of blue corn chips, multi-grain crackers, and toasted garlic breadsticks. I added some nuts and threw on some fresh flowers for good measure (not necessary, but pretty). Like I said before though, you can make this board however you want.
Colorful Veggie & Hummus Appetizer Board
Serve up this vibrantly colored hummus and vegetable board at your next Spring fling or put it on your Easter menu to share with friends and family.
Prep Time 25 minutes
2 15 ounce cans garbanzo beans, drained and rinsed
2 tablespoons tahini
4 cloves garlic
2 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon pepper
1/8 teaspoon cayenne pepper optional
1 teaspoon cumin
1/2 teaspoon paprika
3 medium beets cooked and peeled
1 tablespoon fresh thyme leaves
sugar snap peas
almonds toasted or raw
walnuts toasted or raw
blue corn chips
fresh flowers optional
Combine all ingredients for the hummus base in a food processor or blender and blend until smooth. Take about half of the mixture out of the blender and place in a medium bowl, then stir the cumin and paprika in. Add the beets and fresh thyme to the remaining mixture in the blender and blend until smooth. If not using immediately, store in an airtight container in fridge for up to 1 week.
To assemble the board, fill small bowls with each of the hummus flavors and surround the bowls with the fresh cut veggies, chips, crackers, and any other fruits, cheeses, or meats you might like to add.
Finish off the board with some fresh flowers if desired and enjoy!
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.