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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.

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

Instructions

  1. Wash and cut all vegetables into bite-sized pieces and arrange them on a large serving board.
  2. 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.
  3. In another bowl or processor, blend goat cheese, cream cheese (or yogurt), honey, and olive oil until light and fluffy.
  4. Transfer the hummus and whipped goat cheese into serving bowls.
  5. Place the bowls onto the veggie board alongside the arranged vegetables.
  6. Drizzle a little olive oil over the dips if desired and serve immediately.

Notes

  • Use seasonal vegetables for the freshest flavor and variety.
  • Adjust jalapeno amount to control spice level.
  • Roast canned or frozen corn if fresh is not available.
  • Add crackers, bread, olives, or nuts for a more complete board.
  • Prepare dips ahead of time and assemble just before serving.

Nutrition

Find it online: https://cookedbymaya.com/market-veggie-board-with-roasted-corn-jalapeno-hummus-honey-whipped-goat-cheese/