Charcuterie platter with hummus and creamy onion spread

February 7, 2012 (Last Updated: January 11, 2019)
Charcuterie platter with hummus and creamy onion spread recipe

This charcuterie platter with hummus and creamy onion spread pairs well with Franschhoek Cellars Chenin Blanc. This wine is versatile and food friendly, a good option for platters. 

Charcuterie platter with hummus and creamy onion spread

Serves: 4
Cooking Time: 45 mins

Ingredients

  • Hummus

  • 1 x 220g tin chickpeas, drained
  • 1 garlic clove, crushed
  • 30ml (2 tbsp) olive/avocado oil
  • 15ml (1 tbsp) tahini paste
  • 5ml (1 tsp) fresh lemon juice
  • salt and freshly ground black pepper, to taste
  • sesame seeds, toasted
  • Onion spread

  • 1 large onion, thinly sliced
  • 15ml (1 tbsp) butter
  • 1 garlic clove, crushed
  • 30ml (2 tbsp) olive/avocado oil
  • 45ml (3 tbsp) brown sugar
  • 15ml (1 tbsp) balsamic vinegar
  • salt and freshly ground black pepper, to taste
  • 250g plain cream cheese
  • 6 plums, stoned and halved
  • 15ml (1 tbsp) sugar
  • 500g selection of cold meats
  • baguette, sliced, or pretzel rolls
  • fresh rocket leaves, to serve

Instructions

1

For the hummus, place all of the ingredients, except for the sesame seeds, into a food processor and process until smooth. Season.

2

To make the spread, place the onion,butter, garlic and oil into a pot and cook on medium until golden and tender, about 20 – 25 minutes. Stir in the sugar and vinegar and reduce until slightly thickened. Season and cool.

3

Put the cream cheese and half of the onion mixture into a food processor and blend until smooth. Place in a serving bowl and scoop the rest of the onion mixture on top. Preheat the oven to 220ËšC.

4

Place the plums on a baking tray and sprinkle with the sugar. Grill until the plums are caramelised and tender,about 15 – 20 minutes.

5

Place the cold meats, bread and fresh rocket onto a platter and serve with the sesame sprinkled hummus, plums and caramelised onion spread.

 

 

Send this to a friend