Fall Crudité Board with White Bean Hummus

"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!"
-- @the_balancedapron

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


  • 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


  • 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


  • 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!