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There’s a cheese board… and then… then there is this hummus board.

The Big Holiday Hummus Board with Roasted Root Veggie Chips | @hbharvest

And I love them both with all my heart.

I will not lie, I would probably choose a cheese board over a hummus board, because cheese is my thing. BUT this here hummus board is special….and yes, it also contains some cheese!! I mean, did you think it wouldn’t? Come on, you guys know me better than that.

SO, what exactly is a hummus board?? Well, it’s basically the most epic spread of hummus with a very large side of baked veggie chips. It’s kind of like the super healthy version of a cheese board, but you get to eat mass amounts of veggie chips and pita chips because you obviously need a vessel for scooping out that hummus.


The Big Holiday Hummus Board with Roasted Root Veggie Chips | @hbharvestThe Big Holiday Hummus Board with Roasted Root Veggie Chips | @hbharvest

First things first, I have to put it out there, that while this list of ingredients may seem long, this is actually such an easy appetizer/snack for a large group. I tried SO hard to keep the ingredients simple and short, but I still wanted these three hummus recipes to have AMAZING flavor. Don’t be fooled though, The Big Holiday Hummus Board is easy, and you should probably be making it for all your holiday parties for the next month and half.

Or you can pick your favorite of the three recipes and just make one…but three is better!

OKAY. Let just break the contents of this board down for you real quick. We have three simple but delicious hummus recipes that all start out with a base of plain hummus or roasted garlic hummus. To make things easy for you guys I gave you the option of either buying store-bought hummus or making my base hummus recipe. Personally I think it’s just as easy to make a big batch of homemade hummus and then stir in the flavorings, but I know a lot of you may not be into that or maybe don’t own a food processor. So store-bought hummus is A-OK here. You get to add all the fun flavors yourself and you can customize them to your taste. Not into spicy? You can tone it down? Love a lot of cheese? Pile it on. Strictly vegan? Skip the cheese and add nutritional yeast. The options and flavor combos are really endless!


Here is what I did for my board…

…Indian Spiced Hummus with Cilantro Pesto + Pomegranate: this is the prettiest of them all and for that reason, it may just be my favorite. I adore these spicy Indian flavors and the pomegranate, feta cheese + cashew toppings are all time. You can’t beat this combo and well, it is totally festive!

…Roasted Garlic and Parmesan Hummus with Rosemary Oil: there is basically nothing not to love about this hummus. It’s incredibly flavorful, salty and so creamy. The rosemary oil is the perfect last touch that really makes this hummus shine.

…Pumpkin and Goat Cheese Hummus with Crispy Sage and Prosciutto Pesto: ahh, the sweet and savory and totally over-the-top delicious hummus. This is basically fall, but in hummus form. It has a sweet maple pumpkin flavor, but the goat cheese, sage and prosciutto keep it on the savory side. It’s insanely good. Think of it like roasted pumpkin with goat cheese, but in dip-able form. YUM.

…Roasted Root Vegetable Chips: these are the bomb, like totally addicting, can’t stop eating them, just so stinkin’ perfect. They’re salty, have just the slightest hint of rosemary and are perfectly crunchy. BONUS: they are completely healthy and good for our bodies too. Gimme all the chips please!

I also had some baked pita chips + carrots for dipping, as well and some fresh fruit for munching on, but you can’t really see it all in the photos because I just didn’t have enough room on my board.

FYI if you plan to make this, find a big table to spread it all out on!

The Big Holiday Hummus Board with Roasted Root Veggie Chips | @hbharvest

The Big Holiday Hummus Board with Roasted Root Veggie Chips | @hbharvest

And that’s what a hummus board is. Healthy, colorful and delicious! This board definitely takes some time to prep. Anything with this much going on does, but it’s simple, easy stuff. You guys can do it and your guests will be AMAZED.

I offered this hummus spread as a thank you to my neighbor Vern over the weekend. It was a hit. And you guys, he is a meat and potatoes kind of guys. Like hummus is so not his thing, but he was into this. The chips, the hummus and I maybe even saw a carrot being dipped…but then it was back to the chips…duh.

The chips are the best.

Oh so what was I thanking him for? Well, I kind of sort of slid into a pretty large ditch over the weekend and he kind of sort of saved my butt. You see, I live literally on a mountain and we have dirt roads coming up to the house and these said dirt roads are currently covered in snow. I was driving my brother Creighton’s old silver GMC truck which doesn’t have snow tires (we don’t usually take it very far, it’s mostly used it to haul stuff around the property), Well I was probably going a little too fast and in turn my tires slid out on the curve and into the ditch I went. It happens. Good news is that it was not the other side of the road cause that’s a giant cliff and that would have been BAD. Second round of good news is that when the parents are in Denver for the day and the only brother who IS around (cough, cough, Trevor) is ignoring all phone calls… probably because he had too much fun the night before, you call Vern. Vern is dependable and will save your butt! He’ll bring his big ole truck on down the hill and pull you out.

In turn Vern gets things like pie and hummus and a little one on one time with his favorite Gerard… ME! 🙂

And that’s my story for the day… 1,00o some words later.

The Big Holiday Hummus Board with Roasted Root Veggie Chips | @hbharvest

Can we just eat hummus and veggies chips now? K. Cool!

The Big Holiday Hummus Board with Roasted Root Veggie Chips | @hbharvest

The Big Holiday Hummus Board with Roasted Root Veggie Chips | @hbharvest

The Big Holiday Hummus Board with Roasted Root Veggie Chips.

Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 10 Servings
Calories Per Serving: 633 kcal

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


Indian Spiced Hummus with Cilantro Pesto

Roasted Garlic and Parmesan Hummus with Rosemary oil

Pumpkin and Goat Cheese Hummus with Crispy Sage + Prosciutto Pesto

  • 3 ounces prosciutto finally chopped
  • 1/2 cup fresh sage finely chopped
  • 1/2 cup kale finely chopped
  • 2 tablespoons olive oil
  • 2 cups plain hummus
  • 1/2 cup pumpkin puree
  • 2 tablespoons pure maple syrup + more for topping
  • 4 ounces crumbed goat cheese dried cranberries + toasted pine nuts, for topping

Roasted Root Vegetable Chips

  • 1 in purple sweet potato sliced 1/8 inch thick slices
  • 1 in orange sweet potato sliced 1/8 inch thick slices
  • 1 in large yellow beet sliced 1/8 inch thick slices
  • 1 in large red beet sliced 1/8 inch thick slices
  • 2 tablespoons olive plus more if needed
  • salt + pepper to taste
  • 1-2 tablespoon fresh rosemary chopped

For the Board

  • fresh veggies such as carrots
  • fresh fruit such as grapes, pomegranates, figs and or persimmons
  • baked pita chips naan or fresh pitta


Indian Spiced Hummus with Cilantro Pesto

  • Add the hummus to a serving bowl, stir in the chipotle chile powder, cumin and cayenne. Taste and adjust seasonings to your liking.
  • Add the cilantro, parmesan, pine nuts, olive oil and a pinch of salt + pepper to a small bowl. Stir to combine. Drizzle the pesto over the hummus. Top the hummus with pomegranate arils, roasted cashews and crumbed feta cheese. Serve

Roasted Garlic and Parmesan Hummus with Rosemary oil

  • Add the olive oil and rosemary to a small sauce pan bring to a simmer. Cook over low heat for 10-15 minutes or until the oil is fragrant. Remove from the heat and let cool. Reserve the fried rosemary for topping the hummus.
  • To a serving bowl, mix together the roasted garlic hummus, parmesan cheese and miso until smooth and combined. Drizzle the rosemary oil over the hummus. Top with fried rosemary and toasted sesame seeds.

Pumpkin and Goat Cheese Hummus with Crispy Sage + Prosciutto Pesto

  • Heat a large skillet over medium heat, add the prosciutto and crisp on both sides, about 2-3 minutes per side. Remove from the heat and add to a food processor. Add the sage, kale, olive oil and a pinch of pepper. Process until a fine crumb is reached. Scoop the mixture and back into the skillet, cook over medium heat until toasted and fragrant, about 5 minutes. Remove from the heat and let cool.
  • In a serving bowl, mix together the hummus, pumpkin and maple syrup. Top the hummus with the Sage + Prosciutto Pesto. Add the goat cheese, cranberries and toasted pine nuts. Drizzle the hummus with a little maple syrup. Serve.

Roasted Root Vegetable Chips

  • Preheat the oven to 325 degrees F. Line 3 baking sheets with parchment paper.
  • In a bowl, toss together the root vegetables with the olive oil, salt, pepper and rosemary. Make sure to coat the sliced really well. Spread the sliced veggies in a single layer on the 3 baking sheet. Place in the oven and bake for 20 minutes. After 20 minutes, flip the chips over, rotate the pans around in the oven and continue baking another 15-20 minutes or until crisp. Watch the chips carefully towards the end of cooking as they can burn quickly. Cook the chips completely before storing. Can be stored and an air tight container for up to 3 days.

For the Board

  • Arrange the hummus recipe on a large table or serving board. Add fresh veggies, fruit, pita chips and the root vegetable chips. Enjoy!


*All three hummus recipes can be prepared up to 4 days in advance and stored covered in the fridge. The toppings for the three hummus dips can also be prepared in advance, just add the to the hummus right before serving.
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Base Hummus Recipe

Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 cups
Calories Per Serving: 503 kcal

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


  • 4 cups cooked chickpeas rinsed + drained
  • 1/2 cup thaini sesame seed Paste
  • 1/2 cup creamy almond butter
  • juice of 1 lemon
  • 2/3 cup olive oil plus more for drizzling
  • salt to taste
  • 4-6 cloves roasted garlic (to make roasted garlic hummus optional)


  • Add the chickpeas, tahini, almond butter and lemon juice to the bowl of a food processor. Puree the mixture until smooth, scraping down the sides if necessary. Add 2/3 up water and puree until smooth. With the machine running stream in the olive oil until smooth and creamy. I like to let my machine run a good 5-10 minutes (scraping down the sides once or twice) to insure a really smooth and creamy hummus. If the hummus is too thick for your liking, thin with water or extra olive oil, adding about 1 tablespoon at a time until your desired consistency is reached. Taste and season as desired with salt + pepper.
  • To make roasted garlic hummus, remove all but 2 cups of hummus. Add 4-6 cloves roasted garlic and puree 3-4 minutes or until smooth.


*You can free the hummus in an airtight container for up to 4 months. Thaw overnight in the fridge.
View Recipe Comments

The Big Holiday Hummus Board with Roasted Root Veggie Chips | @hbharvest

It’s time to take a serious dip into that. And that. And that. <–health food?? Yes.

The Big Holiday Hummus Board with Roasted Root Veggie Chips | @hbharvest

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  1. 5 stars
    My first batch turned out great and it was a nice way to spoil my husband. I went with roasted garlic and rosemary flavor and it’s delicious! Thank you for sharing.

    1. Hey Jennifer,
      Happy Labor Day!?? Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

  2. anybody else come across this tasting too much like almond butter? I made the sweet potato and Indian version. i was very interested in this recipe for many reasons, including the alternative ingredients. The almond butter seems to present more strong than I expected. Next time will try less.

    1. Hi Sylvia! I am sorry this did not turn out as expected! Please let me know if there is anything I can help with!! xTieghan

  3. 1 star
    Hummus means CHICKPEA!!! Hummus wa Tahina means Chickpeas and Sesame
    20 years of living AND eating in the Middle East gives me the right to say this.
    All you are making is DIP!!!!

    1. Hi Bob! Thank you so much for leaving a comment. I am really sorry if this post offended you in anyway, as I did not mean to. All I was trying to do is make a dip similar to hummus, but with my own spin on it. Which is what I do with most of my recipes. There are two more hummus dip recipes below that in this post also if you would like to try those! Have a great week! xTieghan

  4. 5 stars
    Wow! I just made the garlic and pumpkin hummus for a Christmas get together. Check out my Insta to see the end result @mariahcousins. A bit of effort but so worth it. Thanks heaps!

  5. This hummus is delicious! I made the pumpkin goat cheese hummus as an appetizer for Thanksgiving and everyone loved it. Will definitely make again!

  6. Hi Tieghan! Yum! Gonna make a hummus plate for a gathering this weekend including your beet hummus. I’ve never had a hummus before that contains almond butter or miso paste. I don’t have miso paste so thinking of omitting – I know, my bad – and not sure about the almond butter. Just wondering how much of a difference omitting either will make?



    1. HI! Kate, you can omit the miso, but add a pinch of salt in it’s place. As for the almond butter, I find it makes for a really smooth and creamy hummus. That said, you can omit that too, but you might need a bit more olive oil in it’s place. Let me know if you have questions. Thanks so much and I hope you love this recipe!

  7. Made this for a friend’s holiday party and everything turned out great. Someone even said if they had to eat the hummus for the rest of their life, they’d be content. The rosemary/garlic hummus is the most basic and I think has the potential to get lost compared to the indian and pumpkin hummus so make sure to set it apart with a lot of roasted garlic or something similar. Though everyone beware, you should probably prepare the basic hummus recipe the night before and then stir in the mix-ins the day after and prepare everything else. I couldn’t slice my veggies thin enough with just a knife so I’d recommend using a mandolin to slice them so they can actually get crispy when you bake them. Or just skip the baking and deep fry them, pat them dry and then throw the salt and spices over the chips. To create this entire board in one day is a lot of work.

  8. Preety! looking so colorful & tasty,good idea to work at holiday, it is a wonderful treat for my kids.Be always with such nice and healthy recipe.

  9. Hi!! Currently making this recipe. Have a question about the Indian spiced hummus. In the instructions it says to add pine nuts for the cilantro pesto, but not sure how much. Also do I put this in the food processor to make the pesto or just put it on top?

    Thank you for sharing this hummus board!

    1. Hi Lauren,
      I am so sorry about that. it is 1/4 cup pine nuts (or any nut you prefer) finely chopped. Just mix the ingredients for the pesto together in a bowl. You can also use a food processor if you prefer a smoother pesto. Let me know if you have any other questions! Happy Thanksgiving.