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Sweet Potato Hummus with Brown Butter Spiced Pita Chips + A Thanksgiving Cheeseboard

This Thanksgiving cheeseboard and sweet potato hummus is perfect to serve to a crowd for the holidays! It's made complete with baked homemade pita chips!

Course Appetizer
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

For the hummus

  • 2 (15.5) ounce cans chickpeas, drained and rinsed
  • 2/3 cup mashed sweet potato (about one medium)
  • 1/3 cup tahini
  • 2 cloves garlic
  • juice of 1/2 a lemon
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil, plus extra for drizzling
  • 6-7 tablespoons ice water

For the brown butter spiced pita chips

  • 3 pitas, cut into wedges
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • salt

For the cheeseboard

  • garlic and herb cheese (such as Boursin)
  • brie or camembert (I used a wild mushroom triple cream brie)
  • asiago cheese (I used Sartori rosemary and olive oil asiago)
  • merlot or syrah soaked cheese (I used Sartori merlot bellavitano)
  • gorgonzola cheese (I used Sartori)
  • sharp cheddar (can also use an aged cheddar)
  • cranberry goat cheese
  • sliced apples
  • grapes
  • pomegranate arils
  • cranberries (just for garnish, they're super tart and bitter, but you could use dried!)
  • any dried fruit (apricots, prunes, raisins, cranberries, figs)
  • persimmons
  • crackers
  • breadsticks
  • sourdough or french baguette
  • salami
  • prosciutto
  • candied pecans
  • cashews
  • honey or honeycomb
  • fig jam, quince paste, and/or sour cherry preserves
  • olives, cornichons
  • mustards

Instructions

  1. Make the hummus. Combine chickpeas, mashed sweet potato, tahini, garlic, lemon juice, maple syrup, cinnamon, nutmeg, salt, and pepper into a food processor. Pulse until finely chopped. Add the olive oil and blend for a couple minutes, scraping down the sides as needed. With the processor running, add the ice water a tablespoon at a time, and blend for another couple minutes or until hummus is smooth and creamy. Season to taste with salt and pepper. Scoop into a serving bowl, smooth out the top, and drizzle with extra olive oil. Sprinkle with cinnamon and nutmeg.

  2. Preheat oven to 400℉. Line a baking sheet with parchment. Set aside.

  3. In a medium saucepan, melt the butter over medium-high heat. Once melted and beginning to bubble, start whisking until brown bits appear at the bottom of the pan. Remove from heat and continue to whisk for a minute or so. Add the cinnamon and nutmeg and whisk to combine.

  4. Lay the pita wedges on the baking sheet and brush both sides with the spiced brown butter. Season with salt. Bake for 10 minutes or until crispy and golden.

  5. Serve with the cheeses and all of the fixings!