Stora semesterhummusbrädan med rostade rotgrönsakschips.

👩‍🍳 Gör så här

1. 1
   Add the hummus to a serving bowl, stir in the chipotle chile powder, cumin and cayenne. Taste and adjust seasonings to your liking.
2. 2
   Add the cilantro, parmesan, pine nuts, olive oil and a pinch of salt + pepper to a small bowl. Stir to combine. Drizzle the pesto over the hummus. Top the hummus with pomegranate arils, roasted cashews and crumbed feta cheese. Serve
3. 3
   Add the olive oil and rosemary to a small sauce pan bring to a simmer. Cook over low heat for 10-15 minutes or until the oil is fragrant. Remove from the heat and let cool. Reserve the fried rosemary for topping the hummus.
4. 4
   To a serving bowl, mix together the roasted garlic hummus, parmesan cheese and miso until smooth and combined. Drizzle the rosemary oil over the hummus. Top with fried rosemary and toasted sesame seeds.
5. 5
   Heat a large skillet over medium heat, add the prosciutto and crisp on both sides, about 2-3 minutes per side. Remove from the heat and add to a food processor. Add the sage, kale, olive oil and a pinch of pepper. Process until a fine crumb is reached. Scoop the mixture and back into the skillet, cook over medium heat until toasted and fragrant, about 5 minutes. Remove from the heat and let cool.
6. 6
   In a serving bowl, mix together the hummus, pumpkin and maple syrup. Top the hummus with the Sage + Prosciutto Pesto. Add the goat cheese, cranberries and toasted pine nuts. Drizzle the hummus with a little maple syrup. Serve.
7. 7
   Preheat the oven to 325 degrees F. Line 3 baking sheets with parchment paper.
8. 8
   In a bowl, toss together the root vegetables with the olive oil, salt, pepper and rosemary. Make sure to coat the sliced really well. Spread the sliced veggies in a single layer on the 3 baking sheet. Place in the oven and bake for 20 minutes. After 20 minutes, flip the chips over, rotate the pans around in the oven and continue baking another 15-20 minutes or until crisp. Watch the chips carefully towards the end of cooking as they can burn quickly. Cook the chips completely before storing. Can be stored and an air tight container for up to 3 days.
9. 9
   Arrange the hummus recipe on a large table or serving board. Add fresh veggies, fruit, pita chips and the root vegetable chips. Enjoy!