Your New Year’s Eve gathering is just a few days away, so here is a very, very quick blog post to include a healthy and beautiful element on your table!
Whenever clients order a charcuterie board from me, two dips (or one dip and one homemade baked sumac nuts) are always included! The most popular dip choice this holiday season at my events was my Maple Beet Hummus. I don’t always share my secret ingredients, but there you have it—a hint of maple syrup takes this one over the top! Here you go:
Roast in oven at 400 for 25-30 mins, stir halfway:
3 medium beets, chopped into cubes
2 tbsp avocado oil
1 tsp sea salt
Combine above in food processor with:
1 can garbanzo beans, drained and rinsed
2 tbsp tahini
juice from 1/2 lemon
1 tsp maple syrup
dash of cinnamon
extra salt to taste, if necessary
I serve with watermelon radish thinly sliced on the mandoline and raw fennel. I love to garnish with pepitas, hemp seed, and edible flowers from the farmers market-I get them at SF Ferry Building on Saturdays. You’ll have leftovers, either for a refill on your platter, or to nom on after your party!
Are you hosting a New Year’s gathering next week at your home? Are you bringing a platter potluck style to a friend’s? What are you making? What is a must-have? Please share in the comments below. Happy New Year everyone!