Print

Healthy Football Snack Board: Easy Veggie & Hummus Platter

healthy football snack board - featured image
Print Recipe

A quick and easy veggie and hummus platter perfect for game day gatherings. This healthy snack board is packed with colorful, crunchy vegetables and creamy hummus, making it a crowd-pleaser that leaves you feeling energized, not sluggish.

Ingredients

Scale
  • 1 large cucumber, sliced into thick rounds or half-moons
  • 1 cup baby carrots (or regular carrots, peeled and cut into sticks)
  • 1 red bell pepper, sliced into strips
  • 1 cup cherry tomatoes, halved
  • 1 cup snap peas or sugar snap peas, ends trimmed
  • 1 cup broccoli florets (blanched for 1 minute if you prefer them tender)
  • 1/2 cup radishes, thinly sliced
  • Optional: 1/2 cup celery sticks or jicama sticks for extra crunch
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini (stir well before using)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons lemon juice (freshly squeezed is best)
  • 1 small garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt (or to taste)
  • 2–3 tablespoons ice-cold water
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon paprika or smoked paprika
  • Optional: a handful of pita chips or whole-grain crackers
  • Optional: a sprinkle of red pepper flakes for heat

Instructions

  1. Make the hummus: In a food processor, combine the drained chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, and salt. Process for 30 seconds until the mixture is thick and pasty. Scrape down the sides, then with the motor running, add the ice-cold water 1 tablespoon at a time. Process for 2-3 minutes until the hummus is ultra-smooth and creamy. Taste and adjust salt or lemon juice as needed. Transfer to a small bowl, drizzle with a little olive oil, and sprinkle with paprika and p…
  2. Prep the vegetables: Wash all your veggies thoroughly. Slice the cucumber into thick rounds (about 1/2-inch thick). Cut the bell pepper into strips about 2 inches long. Halve the cherry tomatoes. Trim the ends off the snap peas. If using broccoli, blanch it in boiling water for 1 minute, then plunge into ice water to stop the cooking. Slice the radishes thinly.
  3. Season the veggies: Lightly sprinkle the cucumber rounds, bell pepper strips, and snap peas with a tiny pinch of salt and a squeeze of fresh lemon juice. Do this no more than 10 minutes before serving.
  4. Arrange the board: Place the bowl of hummus in the center of your board or platter. Arrange the veggies in groups around the hummus, creating little piles of each vegetable. Tuck the cherry tomatoes and radish slices in the gaps. If using pita chips or crackers, place them in a separate small bowl or on the side of the board.
  5. Add final touches: Drizzle a little extra olive oil over the hummus and sprinkle with a pinch of red pepper flakes if desired. Garnish the board with a few fresh parsley leaves scattered over the veggies. Serve immediately, or cover with plastic wrap and refrigerate for up to 2 hours.

Notes

For the smoothest hummus, use ice-cold water and process for a full 2-3 minutes. If using store-bought hummus, look for brands with simple ingredients like Sabra or Cedar’s. To keep veggies crisp, dry them thoroughly after washing and avoid salting more than 10 minutes before serving. The board can be assembled up to 2 hours ahead; if chilling, add tomatoes and delicate herbs just before serving.

Nutrition

Keywords: healthy snack board, veggie platter, hummus board, game day snack, football party food, easy appetizer, vegetarian snack, gluten-free appetizer

Find it online: https://novanosh.com/healthy-football-snack-board-easy-veggie-and-hummus-platter/