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Create a Delicious Charcuterie Board

Create a delicious Charcuterie Board with different tapas dishes and add some VomFASS flavours to it such as our Cowboy Kaviar and Hummus Dip recipies.

Hummus dip



1 tin of chickpeas

100 ml water

1-2 cloves of garlic

Juice of 1 lemon

½ tsp VOM FASS salt

½ tsp cumin, ground

120 g creamy, thin tahini sesame butter

1-2 tbsp VOM FASS Extra Virgin Olive Oil



Drain the chickpeas from the tin through a sieve and place in a blender.

Add the juice of one lemon, the garlic clove, cumin and ½ tsp salt to the blender and blend until smooth.


In the second step, add the 120 g tahini to the blender and blend for at least 3 minutes until the mixture is creamy and smooth. Slowly pour the water into the blender while it is running

Cowboy caviar



4 portions

- 1/2 onion, red

- 1 medium vine tomato

- 1/2  yellow bell pepper

- 1 lime

- 1/4 bunch flat-leaf parsley

- 1/4 bunch coriander, fresh

- ½ avocado

- 200 g tinned kidney beans

- 150 g corn (drained weight)

- 2 tbsp VOM FASS Garlic EVOO

- 2 tbsp VOM FASS Sherry Vinegar

- 1/2 pinch of VOM FASS Salt

- 1/2 pinch of cayenne pepper

- 1/4 tsp chili flakes



Peel and finely dice the onion. Wash the tomatoes, remove the stalk and dice. Wash the peppers, remove the stem and core and cut into cubes. Halve the limes and squeeze out the juice. Wash the parsley and coriander, shake dry and chop finely. Halve the avocado, remove the stone and cut the flesh into cubes. Open and drain the tinned beans and corn. Mix together the olive oil, sherry vinegar, lime juice and spices. Place all the ingredients in a bowl and mix thoroughly with the dressing.




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