Spending time with family and friends often includes sharing some sort of meal or snacks. Our friend Hanan from @ohmygoodiescc has shared with us a unique way to create a shareable hummus board full of greenhouse grown veggies for the next time you are entertaining.
I can think of so many memories growing up that are related to both food and tradition. One that stands out the most has to be family gatherings. We have quite a large family and extended family, and the only way to gather and be sure to include everyone was to be outdoors. And being outdoors meant quick and easy dishes that were ready to go!
More often than not, they would turn into potlucks and the theme was almost always Middle Eastern themed foods. It was such a fun time and a great opportunity to get everyone involved! Everyone would always change up their dishes but there was always a core set of dishes that were always included. Tabouli, Fattoush salad, and of course Hummus! Hummus is one of the first dishes that my mom ever taught me how to make. It’s such an easy and delicious recipe that you’ll never want to buy store-bought again! To give it a fun new spin, I created this Roasted Pepper Hummus Board recipe that is perfect for sharing!
Add a Twist to a Favorite Recipe –
The only time I like to venture away from plain hummus is when roasted peppers are involved. Now, don’t get me wrong, I love a classic hummus. There’s just something about the flavor the roasted peppers bring to the chickpeas. My favorite variety has to be Pure Flavor® Aurora Bites Mini Sweet Peppers. They’re sweet, crunchy, and bite-size making them great for taking on the go. They have lots of health benefits too! One of the main reasons I prefer them for this recipe is there is no need to steam and peel them after roasting. The skin on them is so thin that you can just toss them right into the hummus, and because of their size, you can roast them in no time! This cuts back quite a bit on the prep too! Cheers to extra time!
I started by halving the peppers and removing the seeds, ribbing, and stems. I left a few wholes as well. Charred whole peppers add for a nice pop of color as a garnish. Place on a baking sheet, drizzle a little olive oil, and roast until charred. My fun little twist for this particular recipe was largely based on the most recent viral butterboard trend. I mean, if butter can get all of that hype, then hummus can easily compete. Also, let’s talk about the vibrant color of these peppers. They create a hummus that just pops off that board like a piece of art!
Perfect for Entertaining –
Now, rather than serve it up in a bowl, this is where it starts to get fun. You can keep it simple by just serving it with pita bread, but I took it a few steps further and added some of my favorite toppings. Diced Aurora Bites Mini Sweet Peppers, Sangria® Medley Tomatoes, Long English Cucumbers, and radishes are perfect on top! Then crumble feta cheese, black olives, fresh mint & parsley, a sprinkle of smoked paprika, and a very generous drizzle of extra virgin olive oil. Hummus is usually served with a thin Lebanese pita bread, but I opted for a thick Greek pita. I cut it up into triangles, brushed it with olive oil, and added a pinch of coarse salt, then baked it until golden and crispy. You can serve it with whatever your heart desires. Extra roasted peppers and sliced cucumbers were also a great addition. The options are limitless.
This shareable item is perfect for fall and winter entertaining and can be easily modified to what your family or your guests prefer flavor-wise. What I love about greenhouse grown produce is that no matter the time of year I can count on their quality and availability. This means that no matter the event, I can create something with fresh ingredients that will leave everyone around the table pleased!