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Galentines Pink Hummus Snack Board - A Bright, Shareable Spread

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Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

  • For the Pink Hummus: 1 small cooked beet (about 3–4 ounces), roasted or vacuum-packed
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 2–3 tablespoons fresh lemon juice
  • 1 small garlic clove, minced
  • 2–4 tablespoons cold water, as needed
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3/4 teaspoon kosher salt, or to taste
  • 1/4 teaspoon ground cumin (optional)
  • For Toppings and Garnish: Olive oil for drizzling
  • Crushed pink peppercorns or black pepper
  • Toasted sesame seeds or dukkah
  • Fresh herbs like parsley, dill, or mint
  • Feta crumbles or goat cheese (optional)
  • Pomegranate arils for sparkle (optional)
  • For the Snack Board: Fresh veggies: cucumber rounds, snap peas, radishes, carrot sticks, bell pepper strips, cherry tomatoes
  • Fruits: strawberries, raspberries, apple slices, grapes
  • Crunchy elements: pita chips, warmed pita wedges, seeded crackers, breadsticks
  • Salty bites: marinated olives, cornichons, roasted nuts
  • Sweet extras: small chocolates, chocolate-dipped pretzels, honey for drizzling

Instructions
 

  • Cook or prep the beet: If using a raw beet, wrap it in foil and roast at 400°F until fork-tender, about 45–60 minutes. Cool, peel, and chop. For a quick option, use pre-cooked vacuum-packed beets.
  • Blend the hummus base: In a food processor, add chickpeas, tahini, lemon juice, garlic, salt, and cumin (if using). Pulse to combine.
  • Add beet and oil: Add the chopped beet and olive oil. Blend until smooth, scraping down the bowl as needed.
  • Adjust texture: With the processor running, drizzle in cold water 1 tablespoon at a time until creamy and fluffy. Taste and adjust lemon and salt.
  • Chill to set color: Transfer to a bowl, cover, and refrigerate for at least 30 minutes. The color deepens as it chills.
  • Prep the board components: Wash and slice veggies and fruits. Warm pita or toast bread if you like. Set out nuts, olives, and any sweets.
  • Assemble the board: Spread a generous swoop of pink hummus in a shallow bowl. Drizzle with olive oil and sprinkle with sesame seeds, herbs, and pepper. Place the bowl on a platter and arrange veggies, fruits, and crunchy items around it.
  • Add finishing touches: Scatter pomegranate arils, tuck in feta or goat cheese, and add a honey pot or chocolate pieces for a festive vibe.
  • Serve: Set out small plates and napkins. Refill the board as guests nibble.