In the mood for a snack-y dinner on a warm summer evening? Then you will love this summer market snack board with beet hummus, basil pesto, and honey whipped goat cheese. Slice up a baguette, arrange some crackers, hard boiled eggs, veggies, and fruit on a board along with the dips, uncork a bottle of wine, and dig in!

Once a week during the summer months, we make a snack board for dinner. You can’t go wrong with a creative snack board that features a few different dips, cheese, local fruits and vegetables, bread, crackers, and perhaps some extra protein like hard boiled eggs or local, natural sausage from the farmer’s market. A snack board can be fancy or ordinary, depending on your mood. Either way, one of my favourite places to get inspired is the farmer’s market or my local farm’s Community Supported Agriculture baskets.

This summer market snack board highlights a few of my favourite vegetables, fruits, and herbs that are at their peak during the months of July and August, and which you’ll likely find at your local farmer’s market. The three main elements are beet hummus, basil pesto, and honey whipped goat cheese. Everything else can be customized to your preferences, but I always love to include crunchy crackers, crusty sourdough baguette, fruit for a pop of sweetness, a few different raw vegetables, and hard boiled eggs for an extra boost.

ingredients you’ll need

For the beet hummus, you’ll need a beet, extra virgin olive oil, sea salt, pepper, chickpeas, tahini, lemon juice, and garlic.

For the pesto, you’ll need raw cashews or pepitas, garlic, nutritional yeast, lemon juice, extra virgin olive oil, sea salt, pepper, and basil.

For the honey whipped chèvre, you’ll need chèvre and raw honey.

the method

Make the beet hummus: Combine the cooked beet, oil, salt, pepper, chickpeas, tahini, lemon, and garlic in a food processor fitted with the ‘S’ blade. Process until smooth. Transfer into a nice dish.

Make the pesto: Clean out the food processor after making the hummus. Combine the cashews and garlic in the food processor and process until coarsely ground. Add the nutritional yeast, lemon juice, oil, salt pepper, and herbs. Process until smooth, pausing to scrape down the sides as needed. Add a tablespoon or two of water to thin, if desired. Taste and adjust seasonings, if desired. Transfer into a bowl.

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Make the honey whipped chèvre: Clean out the food processor one last time and crumble in the chèvre. Add the honey. Process until smooth and transfer into a bowl.

Assemble the snack board: Place the dishes of hummus, pesto, and whipped chèvre on a wooden board. Arrange desired vegetables, fruit, crackers, bread, and eggs around them. Eat!

Leftover hummus, pesto, and whipped chèvre can be enjoyed in a number of ways: They are all quite good on sandwiches and pasta.

more dip recipes

Last but not least, I hope that you love this summer market snack board! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made!

Enjoy!

The Summer Market Snack Board with Beet Hummus, Pesto, and Honeyed Goat Cheese

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Author: Allison
Total Time: 20 minutes
Yield: 6-8 servings 1x

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Description

Ingredients

Scale

Beet Hummus

1 medium/large cooked beet, diced (see note)
2 tablespoons extra virgin olive oil
¾ teaspoon sea salt
Freshly ground black pepper, to taste
1 ½ cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
3 tablespoons tahini
4–6 tablespoons freshly squeezed lemon juice, to taste
2 medium garlic cloves, minced

Basil Pesto

½ cup raw cashews or pepitas
2 medium garlic cloves
¼ cup nutritional yeast
¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
½ teaspoon sea salt, plus more to taste
Freshly ground black pepper, to taste
2 cups fresh basil

Honey Whipped Chèvre

4–5 oz chèvre
1 tablespoon raw honey

For the snack board

Crackers
Sliced baguette
Hard boiled eggs
Local, seasonal produce

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Instructions

Make the beet hummus: Combine the cooked beet, oil, salt, pepper, chickpeas, tahini, lemon, and garlic in a food processor fitted with the ‘S’ blade. Process until smooth. Transfer into a nice dish.
Make the pesto: Clean out the food processor after making the hummus. Combine the cashews and garlic in the food processor and process until coarsely ground. Add the nutritional yeast, lemon juice, oil, salt pepper, and herbs. Process until smooth, pausing to scrape down the sides as needed. Add a tablespoon or two of water to thin, if desired. Taste and adjust seasonings, if desired. Transfer into a bowl.
Make the honey whipped chèvre: Clean out the food processor one last time and crumble in the chèvre. Add the honey. Process until smooth and transfer into a bowl.
Assemble the snack board: Place the dishes of hummus, pesto, and whipped chèvre on a wooden board. Arrange desired vegetables, fruit, crackers, bread, and eggs around them. Eat!

Leftover hummus, pesto, and whipped chèvre can be enjoyed in a number of ways: They are all quite good on sandwiches and pasta.

Notes

You can roast or steam the beet. I prefer roasting, but steaming or boiling work just as well in a pinch. To roast the beet, peel and dice into ½-inch cubes. Toss with ½ tablespoon of extra virgin olive oil and a pinch of salt and pepper. Roast at 400 F until fork tender, 35-45 minutes.

Prep Time: 20 minutes
Category: Appetizer, Main Course

A big thank you to Ottawa Farm Fresh‘s Summer Abundance CSA for the beautiful veggies featured in today’s post… and to my parents for participating in the photo shoot as hand models.

I’ll be back tomorrow with a recipe for healthy thumbprint cookies, two ways. Until then, enjoy!