Name: Market Veggie Board with Roasted Corn Jalapeno Hummus + Honey Whipped Goat Cheese
Prep time: 25 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 cups assorted fresh vegetables (carrots, cucumbers, radishes, bell peppers, cherry tomatoes, snap peas); 1 tbsp olive oil; 1/4 tsp salt; For the roasted corn jalapeno hummus:; 1 can (15 oz) chickpeas, drained and rinsed; 1 cup roasted corn; 1 small jalapeno, seeded if desired; 2 cloves garlic; 2 tbsp tahini; 2 tbsp lemon juice; 2 tbsp olive oil; 1/2 tsp salt; 2–4 tbsp water (to adjust texture); For the honey whipped goat cheese:; 200 g goat cheese; 1/4 cup cream cheese or yogurt; 2 tbsp honey; 1 tbsp olive oil

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I like putting together this market veggie board when I want something fresh, colorful, and perfect for sharing. It’s a vibrant spread of seasonal vegetables paired with creamy, flavorful dips that make every bite exciting.

Why You’ll Love This Recipe

I love how this board feels both simple and elevated at the same time. The roasted corn jalapeno hummus adds a smoky, slightly spicy kick, while the honey whipped goat cheese brings a smooth, sweet contrast. I also enjoy how customizable it is based on what I find fresh at the market.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
assorted fresh vegetables (carrots, cucumbers, radishes, bell peppers, cherry tomatoes, snap peas)
olive oil
salt

for the roasted corn jalapeno hummus:
chickpeas
roasted corn
jalapeno
garlic
tahini
lemon juice
olive oil
salt

for the honey whipped goat cheese:
goat cheese
cream cheese or yogurt
honey
olive oil

Directions

I start by preparing the vegetables, washing and cutting them into bite-sized pieces, then arranging them on a large board or platter.

For the hummus, I blend chickpeas with roasted corn, jalapeno, garlic, tahini, lemon juice, olive oil, and salt until smooth and creamy. I adjust the texture with a bit of water if needed.

For the honey whipped goat cheese, I blend goat cheese with cream cheese or yogurt, honey, and a drizzle of olive oil until light and fluffy.

I place the hummus and whipped goat cheese into small bowls and add them to the board alongside the vegetables. I finish with a drizzle of olive oil and a pinch of salt if needed.

Servings and timing

I usually serve about 4 to 6 people with this board.
Preparation takes around 20–25 minutes, and there’s no cooking required aside from roasting the corn if not already prepared.

Variations

I sometimes add crackers or toasted bread to make the board more filling. I also like including olives or nuts for extra variety. Another variation I enjoy is adding a yogurt-based dip or guacamole for more options.

storage/reheating

I store leftover dips in airtight containers in the refrigerator for up to 3–4 days.

I keep the vegetables separate and fresh, and I don’t reheat this dish since it’s meant to be served chilled or at room temperature.

FAQs

Can I use canned corn instead of fresh?

Yes, I can roast canned or frozen corn for a similar flavor.

How spicy is the hummus?

It depends on the jalapeno. I can adjust the amount or remove the seeds to make it milder.

Can I make this ahead of time?

I prepare the dips in advance and assemble the board just before serving.

What other vegetables can I use?

I like using whatever is in season, such as asparagus, broccoli, or zucchini.

Can I make this dairy-free?

I can skip the goat cheese dip or use a dairy-free alternative.

Conclusion

I enjoy making this market veggie board with roasted corn jalapeno hummus and honey whipped goat cheese because it’s fresh, flavorful, and perfect for sharing. It’s one of those dishes I like to prepare when I want something simple yet impressive

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

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Market Veggie Board with Roasted Corn Jalapeno Hummus and Honey Whipped Goat Cheese is a vibrant, shareable platter featuring fresh seasonal vegetables paired with creamy, smoky, and sweet dips.

Author: Mayaa
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Yield: 4–6 servings
Category: Appetizer
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

2 cups assorted fresh vegetables (carrots, cucumbers, radishes, bell peppers, cherry tomatoes, snap peas)
1 tbsp olive oil
1/4 tsp salt
For the roasted corn jalapeno hummus:
1 can (15 oz) chickpeas, drained and rinsed
1 cup roasted corn
1 small jalapeno, seeded if desired
2 cloves garlic
2 tbsp tahini
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp salt
2–4 tbsp water (to adjust texture)
For the honey whipped goat cheese:
200 g goat cheese
1/4 cup cream cheese or yogurt
2 tbsp honey
1 tbsp olive oil

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Instructions

Wash and cut all vegetables into bite-sized pieces and arrange them on a large serving board.
In a food processor, blend chickpeas, roasted corn, jalapeno, garlic, tahini, lemon juice, olive oil, and salt until smooth. Add water gradually to reach desired consistency.
In another bowl or processor, blend goat cheese, cream cheese (or yogurt), honey, and olive oil until light and fluffy.
Transfer the hummus and whipped goat cheese into serving bowls.
Place the bowls onto the veggie board alongside the arranged vegetables.
Drizzle a little olive oil over the dips if desired and serve immediately.