Charcuterie Board
Charcuterie Board
This vibrant wholesome spread of antioxidant-rich fruits and vegetables, nuts and nourishing dips is as good for you as it looks. Hummus brings protein and fibre from chickpeas with heart-healthy fats from tahini, while guacamole delivers a generous dose of beneficial monounsaturated fats from avocado to support heart health
Servings
6
Prep time
Cook time
Recipe
Vegetarian, Gluten Free
Ingredients
- The Board
- Veggie sticks: baby carrots, baby capsicums, baby cucumbers, snap peas
- Fruits: mixed berries, figs, passionfruit, grapes, dried apricots, olives
- Nuts: almonds, pistachios, walnuts, cashews, hazelnuts, Brazil nuts
- Hummus
- 400g tin chickpeas, drained
- 60g tahini
- 2 garlic cloves, minced
- Juice 1 lemon
- ¼ tsp sea salt
- Pinch ground cumin
- 1 tbsp extra-virgin olive oil
- 2 tbsp iced water
- Spicy Guacamole
- 3 ripe avocados
- 2 cloves garlic, minced
- ¼ tsp chilli flakes
- ¼ tsp sea salt
- Pinch ground cumin
- Juice 1 lime
- 1 small handful of fresh coriander, roughly chopped
Method
- Decorate the board with a variety of the produce and dips.
- Place all the hummus ingredients in a food processor and blend until smooth and well combined. Add more water if you want a thinner consistency dip. Taste and adjust with more lemon and sea salt if needed.
- To make the spicy guacamole, scoop the flesh from the avocados into a bowl and mash with a fork to your liking.
- Add the garlic, chilli flakes, sea salt, cumin and lime juice and fold together.
- Stir through the coriander. Taste and adjust the lime, sea salt and chilli to your liking.
- Tip: Use roasted garlic in the dips for a more mellow, sweeter flavour.
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