A snack board with a creamy cheese and a delicious sweet potato hummus to serve for an appetizer with friends or family, or to put together a flavorful picnic!
For the platter: Thinly slice the red beet using a mandoline. Arrange the slices of red beet on a baking sheet and bake at 120°C for 1 hour.
Cook the chioggia beet in the oven for 20 minutes at 180°C and slice it very thinly using a mandoline.
Place 2 slices on crackers. Create 2 hearts using the small mold.
Cut the radishes into thick slices and thread them onto a skewer, alternating 2 slices of radish with a half slice of cheese. Cut the orange into thick slices and then cut them in half to make triangles.
For the hummus: Peel the sweet potato, cut it into cubes, and cook it in boiling water, then cool it down. Rinse the chickpeas with clear water.
Blend the chickpeas with the tahini, sweet potato, and olive oil.
Add the remaining ingredients. Serve with some pumpkin seeds and sesame seeds.
To finish, arrange all these preparations on a nice serving platter, sprinkle with pomegranate and cranberries.
0 servings
2
TH 
EN