Description
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!
Ingredients
Beet Hummus
- 1 medium/large cooked beet, diced (see note)
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 1/2 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
- 1/2 cup raw cashews or pepitas
- 2 medium garlic cloves
- 1/4 cup nutritional yeast
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/2 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
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 1/2-inch cubes. Toss with 1/2 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
Keywords: farmer's market snack board ideas