The Big Holiday Hummus Board with Roasted Root Veggie Chips.

Holiday parties call for low-stress, high-snack energy. This board delivers: silky hummus, crunchy roasted root chips, and all the colorful, fresh bites that make a table feel abundant.

It’s easy to scale, easy to prep ahead, and absolutely made for grazing—so you can hang with guests instead of hovering over the stove.

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.

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!

BUT.

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!

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.

FAQ:

How far ahead can I prep the board?
Cut veggies 1–2 days ahead and keep them dry and chilled; assemble just before guests arrive. Roast chips the day you serve for best crunch, then re-crisp if needed.

How do I keep the roasted chips crunchy at a party?
Serve in small batches and refresh the bowl often. Keep a warm sheet pan in a low oven and rotate in new, crisp chips every so often.

What if I don’t have tahini?
Blend in a little extra olive oil and lemon, plus a spoon of nut or seed butter for body. The flavor shifts slightly, but the texture stays creamy.

Can I use store-bought hummus and focus on the chips?
Absolutely—choose a good plain hummus and dress it up with olive oil, lemon zest, and spices. Put your energy into fresh veggies and extra-crisp chips for that wow factor.

The Big Holiday Hummus Board with Roasted Root Veggie Chips.

4.59 from 12 votes

10 Servings

by Tieghan Gerard

calories 633kcal

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Prep45 minutes mins

Cook10 minutes mins

Total55 minutes mins

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

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Ingredients 

1x2x3x

Indian Spiced Hummus with Cilantro Pesto

• ▢ 2 cups plain hummus, see my recipe below
• ▢ 1 teaspoon chipotle chile powder
• ▢ 1/2 teaspoon cumin
• ▢ 1/4 teaspoon cayenne (or to taste
• ▢ 1/2 cup fresh cilantro, finely chopped
• ▢ 1/4 cup raw pine nuts, or your favorite nut
• ▢ 1/4 cup olive oil
• ▢ 1/4 cup parmesan cheese, grated (omit if vegan)
• ▢ salt + pepper, taste
• ▢ pomegranate arils, roasted cashews + feta, for topping

Roasted Garlic and Parmesan Hummus with Rosemary oil

• ▢ 1/2 cup olive oil
• ▢ 2 sprigs fresh rosemary
• ▢ 2 cups roasted garlic hummus, see my recipe below
• ▢ 3/4 cup grated parmesan cheese
• ▢ 1 tablespoon white miso paste
• ▢ toasted sesame seeds, for topping

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

Instructions 

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!

Notes

*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.

Nutrition

Calories: 633kcal | Carbohydrates: 30g | Protein: 20g | Fat: 45g | Saturated Fat: 9g | Cholesterol: 19mg | Sodium: 487mg | Potassium: 486mg | Fiber: 10g | Sugar: 4g | Vitamin A: 3350IU | Vitamin C: 5.6mg | Calcium: 242mg | Iron: 5.3mg

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.

Base Hummus Recipe

4.60 from 10 votes

6 cups

by Tieghan Gerard

calories 503kcal

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Prep15 minutes mins

Total15 minutes mins

A homemade take on a classic dip

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Ingredients 

1x2x3x

• ▢ 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)

Instructions 

• 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.

Notes

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

Nutrition

Calories: 503kcal | Carbohydrates: 25g | Protein: 13g | Fat: 48g | Saturated Fat: 5g | Sodium: 362mg | Potassium: 437mg | Fiber: 8g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 11mg | Calcium: 147mg | Iron: 3.2mg

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.