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
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
For the hummus, place all of the ingredients, except for the sesame seeds, into a food processor and process until smooth. Season.
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.
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.
Place the plums on a baking tray and sprinkle with the sugar. Grill until the plums are caramelised and tender,about 15 – 20 minutes.
Place the cold meats, bread and fresh rocket onto a platter and serve with the sesame sprinkled hummus, plums and caramelised onion spread.