Ingredients

The following ingredients have 4 Servings
  • 2 cans chickpeas (rinsed and drained)
  • 4 cloves garlic
  • juice of 2 lemons
  • 2 tsp kosher salt
  • 4 Tbs tahini
  • 1/3 recipe Hummus
  • 2 poblano peppers
  • 1/4 cup diced white onion
  • 1/4 cup fresh cilantro
  • pinch fresh cracked pepper
  • 1/3 recipe Hummus
  • juice of half a lemon
  • zest of a lemon
  • 2 tsp fresh chopped dill
  • 1/3 recipe Hummus
  • 1/4 cup finely diced red onion
  • 1/4 cup finely chopped banana pepper
  • 1/4 cup finely chopped sun-dried tomato in olive oil (drained)
  • 1/2 cup pitted Kalamata olives (chopped)
  • juice of half a lemon
  • pinch kosher salt
  • pinch fresh cracked pepper
  • goat cheese (drizzled with honey)
  • mini wheat crackers
  • fresh veggie crudites
  • other ideas if serving more than 4-6 people: assorted olives (cheeses, banana peppers, dried apricots, Medjool dates, jam)

Instruction

  • To roast the poblano peppers, put the peppers under the broiler for 15-20 minutes, turning every 5 minutes until skin is well charred. Transfer to a ziploc bag to steam. Once cool enough to handle, remove the skins and seeds. Rough chop.
  • To make the tapanade, combine all ingredients except hummus in a bowl. This can be done a day in advance and stored in the refrigerator.
  • Put all the ingredients for the basic hummus in a food processor and process until smooth. Divide the hummus to three bowls.
  • For the Roasted Poblano Hummus, blend together the 1/3 recipe hummus, prepared poblano pepper, cilantro, and pepper.
  • For the Lemon Dill Hummus, combine the 1/3 recipe hummus with remaining ingredients.
  • For the Kalamata Olive Tapenade Hummus, simply top 1/3 recipe hummus with the tapanade.
  • To assemble the Vegetarian Charcuterie Board, transfer each hummus to its serving bowl or ramekin. Arrange crudites, crackers, and goat cheese. Drizzle honey over the goat cheese. Serves 4-6.