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4.84 from 12 votes

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

 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?
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Main Course, Snack
Cuisine: American
Servings: 8 Servings
Calories: 252kcal

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.

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