Market Veggie Board with Roasted Corn Jalapeno Hummus + Honey Whipped Goat Cheese.

SOOO many YESSEESSSSSS to today’s recipe… just so many.

Clearly I am beyond excited about this little snack board. I’ve made it no secret that this summer has been all about good snacks for me…

…example one: summer garden guacamole

…example two: marinated cherry tomatoes with burrata

SIDE NOTE: I spent Thursday, Friday and Saturday in the kitchen for honestly twelve hours straight filming some new, quick, but fun videos for you guys. It was a lot of work, but a lot of fun too. I got to hang with my brother and his girlfriend, whom I don’t get to see very often. We made some really freaking delicious food and then topped the day off by making an awesome new drink ! A new bourbon cocktail is coming your way soon… just sayin!

Anyway, on Saturday we decided to make these marinated tomatoes with burrata on snapchat. I also hosted a fun giveaway! Everyone agreed, it’s safe to say that these tomatoes + burrata are one of our top five favorite recipes of the summer. So simple, so good… you NEED to make them asap…again, just sayin.

…example three: summer fruit plate

…example four: simple summer cheese board

…example five: crostini 6 ways

…example six: farmers market hummus

…example seven: Greek inspired antipasto platter

…example eight: the new crudite’ platter

I know, I know, that’s a crazy amount of appetizers and snacks, but I just cannot help it, snacks are the BEST! Today’s board though, oh my gosh, I am so PUMPED about it. It has hummus, AND cheese, AND fresh figs, AND tomatoes… basically all the best summer produce.

So excited!

Because I feel like we have a bit to talk about with this board, let’s just dive right into all the details, starting with the hummus. I don’t know if you know this or not, but I wasn’t always a hummus person. For the longest time, I just did not eat it. My parents never liked it, so in turn, it was just never something I cared to try, or make. Well, that all changed last year when I made this hummus board. Hummus quickly became a weekly thing for me. It’s now safe to say I am a little addicted.

Hello, hummus with pita chips, who could not love that?!?

Today’s hummus is verry summer inspired though. Roasted corn, charred jalapeños and topped with toasted seeds. So much flavor happening, and so perfect when scooped up with a salty pita chip or even some fresh, crunchy veggies! 🙂 YUMM.

But um, you guys! There’s more! We’re not talking just one dip, nope. We’re talking TWO, and the second dip involves cheese!

Oh my gosh, totally serious!

Everyone, say hello to honey whipped goat cheese…aka the most addicting dip in all the land… for real.

Obviously you need to be into goat cheese to enjoy this dip, but seeing as we have three goats, drink goat milk every single day, and are about to be blessed with anywhere from 3-8 new baby goats, it’s safe to say we love a little goat cheese at my house.

Best part?? It’s SO easy. Just add goat cheese, Greek yogurt and honey to a food processor and blend. DONE. Serve it up smeared on bread and topped with fruits and veggies. Perfect summer snack/appetizer…or maybe even a Monday night lite dinner?

Yes, totally thinking this Market Veggie Board with Roasted Corn Jalapeno Hummus + Honey Whipped Goat Cheese = dinner tonight. Who’s with me?

Market Veggie Board with Roasted Corn Jalapeno Hummus + Honey Whipped Goat Cheese.

4.84 from 12 votes

8 Servings

by Tieghan Gerard

calories 252kcal

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Prep20 minutes mins

Cook10 minutes mins

Total30 minutes mins

 It's SO easy. Just add goat cheese, Greek yogurt and honey to a food processor and blend. DONE. Serve it up smeared on bread and topped with fruits and veggies. Perfect summer snack/appetizer...or maybe even a Monday night lite dinner?

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Ingredients 

1x2x3x

Roasted Miso Corn Hummus

• ▢ 2 jalapeños, omit of you prefer non spicy food
• ▢ 2 cup ears roasted corn, kernels removed from the cob (about 3/4 total)
• ▢ 1 ounce can chickpeas, drained, rinsed and peeled if desired, 14
• ▢ 2-4 cloves garlic, depending on your taste
• ▢ 1/2 cup tahini, sesame seed paste
• ▢ juice from 1 lemon
• ▢ 1 tablespoon white miso paste or 3/4 teaspoon kosher salt
• ▢ olive oil, for drizzling
• ▢ toasted sesame + pumpkin seeds, for topping

Honey Whipped Goat Cheese

• ▢ 1 ounce log goat cheese, 10.5
• ▢ 1/4 cup plain Greek yogurt
• ▢ 2 tablespoons honey + more for serving
• ▢ fresh figs and or fig preserves, for serving
• ▢ Kosher salt, to taste

The Veggie Board

• ▢ stone fruits
• ▢ fresh figs
• ▢ zucchini, carrots, cherry tomatoes
• ▢ kalamata or green olives
• ▢ sliced avocado
• ▢ fresh herbs
• ▢ pita chips

Instructions 

Roasted Miso Corn Hummus

• Preheat the grill or grill pan to high heat.
• Once the grill is hot, add the jalapeños and charr all over, about 2 minutes per side. Once charred, remove from the heat and place in a bowl to cool, cover with a dish towel. Once cool enough to handle slice the jalapeños in half, remove your desired amount of seeds and then finely dice.
• If time allows, peel the skins away from the chickpeas in a bowl of water. This really makes for the most perfect, creamy hummus and takes only about 10 minutes to do!
• To the bowl of a food processor, add the chickpeas, roasted corn, and garlic, pulse until finely ground and the chickpeas are powdery. Add the tahini, lemon juice, miso paste or salt. Puree until smooth. With the machine running, stream in 1 tablespoon water a time, until the hummus has reached a creamy consistency. Taste and adjust salt + lemon as needed. Serve the hummus drizzled with olive oil and topped with grilled corn + toasted seeds.

Honey Whipped Goat Cheese

• Add the goat cheese, Greek yogurt and honey to a food processor and blend until completely smooth and creamy. Add a pinch of salt and pulse until just
• combined. Taste and adjust salt as needed. The goat cheese can be made up to 3-4 days in advance and kept in the fridge. To serve, spoon the whipped goat cheese into a bowl and top with honey + fresh figs and or fig preserves,

The Veggie Board

• Arrange the dips on a large platter or serving board. Arrange the fruits and veggies around the dips. Garnish with fresh herbs and or edible flowers. Serve each dip with pita chips.

Nutrition

Calories: 252kcal | Carbohydrates: 28g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 218mg | Potassium: 426mg | Fiber: 5g | Sugar: 11g | Vitamin A: 325IU | Vitamin C: 15.1mg | Calcium: 75mg | Iron: 2.2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Please rate & comment below.

Snacks + summer nights…please never let it end!! #summerliveonforever

PS. Don’t forget to vote for your favorite bloggers for the Bloglovin 2016 awards…Half Baked Harvest is nominated for best food blog, yeah!!

PSS. I’ve also been nominated for the SAVEUR Magazine 2016 Blog Awards for Most Inspired Weeknight Dinners! I would be so grateful if you would go and vote for your favorite blogger. You can vote everyday from now until August 31st! ?