"It’s loaded with a host of winter/fall produce like carrots, persimmon, romanesco, oranges, endive, candy cane beets, watermelon radish, etc. and served with some toasty pita and a white bean hummus-perfect for grazing or a small bite! Also, just learned about the health benefits of brassica (romanesco would fall in this category) which is definitely a much needed immune booster considering all the nasty stuff going around these days!"
Fall Crudité Board with White Bean Hummus
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A Note from Feedfeed
This colorful board loaded with creamy white bean dip and heart healthy fall and winter produce is the perfect lunch or snack.
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- Recipe Card
Prep time 20mins
Serves or Makes: Serves 6-8
Recipe Card
ingredients
- 1 head endive, leaves separated
- 1 bunch watermelon radish (or 1 bunch radishes), sliced thin
- 1/2 cup mixed olives
- 4 peeled and quartered carrots
- 1/2 head cauliflower or romesco, cut into chunks
- 1/2 European cucumber, sliced
- 1 orange, peeled and sliced
- 1 Fuyu persimmon, sliced
- 3 pitas, cut into eighths
- 1 tablespoon olive oil
White Bean Hummus
ingredients
- 1 can white beans, drained and rinsed
- 1/4 cup Tahini
- 2 tablespoons white wine vinegar
- 2 cloves garlic
- 1 teaspoon salt
- pepper, to taste
- 1/4 cup olive oil
Method
Step 1
Preheat your oven to 350°F. Arrange pitas on a sheet tray and drizzle olive oil on top. Toss to coat and place in the middle rack of your oven for about 10-12 minutes or until golden brown. Remove and set aside.
Step 2
In a food processor or high-speed blender add beans, tahini, vinegar, salt, black pepper, garlic, and olive oil and blend until smooth. Add to a bowl and optionally top with a sprinkle of sumac.
Step 3
Arrange sliced veggies, fruits, and olives on a tray with pita and hummus, serve and enjoy!