Charcuterie boards are becoming so popular as a simple, classy way to please a crowd. At first, they may sound complicated or intimidating but are actually pretty easy to make. It’s really like an open food bar where everyone can help themselves. Typically, by definition, they are made of meats, cheeses, and a variety of other accompaniments. I was going to make this a charcuterie board but my family ate all the deli meat that I had prepared. So, I’ll show you how to make a hummus board.
Some examples are fun nacho board filled with meat, beans, chips, and tons of toppings. I even saw a hot dog board with chili, fries, and condiments. Dessert boards are another great idea, especially ones with chocolate.
Why make everything on a board?
Because boards are an entertaining win-win, everyone can customize their own plate and you look clever and sophisticated. They are basically taking an arrangement of appetizer foods and putting them all on the same platter. It is an easy no-fuss way to please a crowd.
You can make it with whatever you want. I chose to make a board with hummus, mainly because the deli meat disappeared and who doesn’t love hummus? First, I had to decide what flavors of hummus to make and what to put on it to accompany the hummus flavors.
How do you make a hummus board?
All you need are a few varieties of hummus, crackers, and pieces of bread to spread it on, and anything else that would taste great with it. Olives, nuts, seeds, and even cheese go perfect with hummus. I wasn’t sure if cheese would make it on this board but my best friend, who is a very picky eater, verified that she enjoys cheese with hummus. Hummus is kind of like tofu, it is bland and will take on any flavor you add. I decided to go with a Meditteranean type of platter using different kinds of olives, nuts, and seeds.
Since hummus is versatile, you can use any crackers, bread, or vegetables. Usually, hummus is traditionally eaten with flatbread or pita bread. I like tortilla chips, I did make a bunch of my own tiny flatbreads for this recipe and they are my new favorite.
To have a good variety, I made three flavors of hummus; herb hummus, lemon pepper hummus, and of course a spicy hummus. For each recipe, I started with a basic hummus recipe. Then I added different flavors to each. I wanted light-tasting hummus, hummus with fresh herbs, and of course I had to add some spice. The hummus recipes needed to be different but still play well with the others.
The lemon pepper is the simplest of the bunch. This hummus recipe has added extra lemon, lemon zest, and fresh cracked pepper. This one tastes light but is full of flavor that is slightly bold and refreshing.
The herb hummus is blended with rosemary and thyme. You can add other herbs, but I found this combination blends perfectly with the others.
And then there was spicy. I used chili paste and red pepper flakes to add some heat to this hummus. Don’t go too crazy with the chili paste or red pepper flakes, you just need enough to get the flavor with a subtle elevation of heat.
Tip on how to make hummus:
For creamy and smooth hummus, I recommend pinching off the skins of the chickpeas. You can do this easily with your fingers or, you can boil dry chickpeas with about 1 tablespoon of baking soda. Adding baking soda to the water will help the skins come off during the boiling process. I usually use a spider strainer to separate the skins from the chick peas.
This is an optional step that some argue isn’t necessary. I notice a difference in the texture, again, it’s totally up to you.Print