This post may contain affiliate links, please see our privacy policy for details.

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

Market Veggie Board with Roasted Corn Jalapeno Hummus + Honey Whipped Goat Cheese | halfbakedharvest.com @hbharvest

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!

Market Veggie Board with Roasted Corn Jalapeno Hummus + Honey Whipped Goat Cheese | halfbakedharvest.com @hbharvest

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!

Market Veggie Board with Roasted Corn Jalapeno Hummus + Honey Whipped Goat Cheese | halfbakedharvest.com @hbharvest

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 | halfbakedharvest.com @hbharvest

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

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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.

SavePrintEmail

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.
View Recipe Comments

Market Veggie Board with Roasted Corn Jalapeno Hummus + Honey Whipped Goat Cheese | halfbakedharvest.com @hbharvest

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! ?

Market Veggie Board with Roasted Corn Jalapeno Hummus + Honey Whipped Goat Cheese | halfbakedharvest.com @hbharvest

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. This hummus is insane!
    Two people asked me for the recipe and it was literally scraped off of the plate by the end of the night. Worth every effort to make it even though peeling the chickpeas took me like 30 minutes lol. It is spicy, salty, hearty, and smooth. Really great.
    The goat cheese did NOT work for me. I dont know if it was the type of goat cheese I bought or if I did something wrong, but it turned into a goopy slimy mess and it tasted really strange to me. I have a feeling I went wrong somewhere in the process. But the hummus is going into my arsenal of entertaining recipes. Its perfect.

    Reply

  6. Damnnnn!!! So much goodness happening here!! Could you just come over and make it for us tomorrow evening? We’ll supply the wine?! Perfect August appetizer or even better, I would eat this for dinner any night!! xoxo

    Reply

  8. To say that that’s a beautiful board is an understatement..I love all that components on it! (Well except maybe for the goat cheese, I still have to learn to love it). That’s not just a good snack/appetizer but could be a meal on its own! I wish I’m your neighbor, Tieghan! I could learn a lot! (And eat a lot…well, that’s a given! ?)

    Reply

  9. Hi Tieghan, this looks amazing! I am wondering where the Miso is in the Miso Corn Hummus? And can I assume that the corn is roasted on the grill as well, or maybe it’s left over corn from last night’s bbq? Thanks for the beautiful photos, it helps me to be inspired!

    Reply

    1. hi Jeanette!! Fixing the recipe now to include the miso, so sorry about that! Yes, the corn is grille don the BBQ or leftover from another meal. Please let me know if you have questions. Hope you love this and thank you!

      Reply

  10. Oh wow this board is the most amazing thing ever!!! All my favourite food in one place, I’m drooling lol! 🙂

    Reply

  12. Ohhh this hummus look good. BUT. This Honey Whipped Goat Cheese, that look FANTASTIC ! I think it would be perfect for breakfast !!!! yummm

    Reply

  14. Okay, so maybe I’ve never spent 12 hours in the kitchen, let alone straight! But thanks for the effort. You are so artistic. If you were a teacher in my school, I’d be hitting you up for ideas on how to take better photo’s of my kids. My wife is gonna love the pansies in these too. Good Luck! I’m sure you’ll win.

    Reply

  15. Dang it! This board looks ah-mazing and all the other snacks/appetizers/anytime foods are gorgeous too. Voted for you in both awards. Good luck. Hope you win big!

    Reply