Next Post
Salted Caramel Chocolate Covered Potato Chip Sundaes.
This post may contain affiliate links, please see our privacy policy for details.
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.
Servings: 8 Servings
Calories Per Serving: 252 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
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.
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! ?
This is a crazy question. I am catering a Celebration of Life. I am traveling to do so. I need to prepare some things before I leave as I won’t have all of my normal food prep items…like a food processor when I get there. (cooking in another kitchen is so hard) Will this Hummus travel well in a suit case? (Along with my Smoked Salmon…hahaha) I wouldn’t think that it would need to stay super cold and our flight is only 2 hours. It sounds so delcicious and would be perfect on my Vege crudite platter. Thanks for your opinion.
Hi Laurie,
So sorry, I really have no idea!! Are you able to travel with a cooler? I think that would be the best option for you! Let me know how it turns out! Wishing you all the best! xx
Hi! Could you clarify how much goat cheese?
Hi Sarah,
You will need (1) 10.5 ounce log of goat cheese. Please let me know if you have any other questions! xT
I’m very excited to make this but am a little confused about some of the amounts. Should we use two cups or two ears of corn? What is the corn three quarters of? And what size log of goat cheese? A typical four ounce one or does the 10.5 in the ingredients mean something. Thanks so much!
Hey Lauren,
The recipe calls for 2 ears of roasted corn, which should be about 3/4 cup. You will want to use a 10.5 ounce log of goat cheese. I hope you love this recipe, please let me know how it turns out! xTieghan
Thanks for you quick response. I truly appreciate it. If you get a chance, it might be worth double checking the recipe – it looks like when it was put through a recipe generator for the website some of the amounts and ingredients didn’t load side by side (for example, 2 cup ears roasted corn kernels removed from the cob (about 3/4 total), instead of 2 ears of corn, about 3 or 4 total cups).
How long will the hummus last? Would the flavors hold if I make it a couple days in advanced?
Hey Tory,
Yes that would be totally fine to do, just keep it covered in the fridge. I hope you love the recipe, please let me know if you give it a try! xTieghan
The recipe doesn’t talk about what to do with the jalapeños after roasting and dicing… can you please update?
Hey Juls,
You will add them to the food processor. I hope you love the recipe! xTieghan
My friends still talk about this honey whipped goat cheese. Thank you so much for all of the platter recipes and directions you come up with. You have really helped my hosting game.
BTW added some herbs de Provence and fig butter to the whipped goat cheese which really worked nicely.
Thanks again for trying another recipe Anna, I am so glad it was enjoyed! xTieghan
For the whipped goat cheese, do you use the whole log or just one ounce?
Hi Traci,
You can use the whole log. I hope you love the recipe, please let me know if you have any other questions! xTieghan