Epic Hummus Board
This post may contain affiliate links. Read my full disclosure policy. This hummus board is totally party-ready—quick to throw together, loaded with good stuff, and guaranteed to be a hit. My friend Kelly brought this hummus board to a party at my house, and it was an instant hit. More than one person said, “Wow, fancy!” before digging in, and it was the first thing to disappear from the table. It’s got all the best things: creamy hummus, a bright cucumber-tomato salad, crispy roasted chickpeas, and a garlicky yogurt sauce to tie it all together. While the recipe requires a touch more effort than your usual dip, the gorgeous presentation and downright deliciousness make it every bit worth it. Plus, you can save time by using good-quality prepared hummus. Just a little tip: for truly rich and creamy hummus, skip the generic supermarket varieties and opt for a tub from a reputable Middle Eastern or Greek deli, restaurant, or grocer. Or if you’ve got a bit of time on your hands, my tried-and-true hummus recipe is a breeze to whip up. “Spectacular appetizer. Sent my guests home with a copy of the recipe. And the homemade hummus was perfect.” What You’ll Need To Make A Hummus Board Step-by-Step Instructions Step 1: Roast the chickpeas. Preheat the oven to 425°F and line a baking sheet with heavy-duty aluminum foil. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt, pepper, and cumin. Roast for 20 to 25 minutes, until the chickpeas are golden and crispy, then let them cool. Step 2: Make the yogurt sauce. In a small bowl, whisk together the yogurt, mayonnaise, lemon juice, garlic, dill, and salt. Step 3: Make the tomato and cucumber salad. In a medium bowl, add the parsley, tomatoes, cucumber, scallions, salt, oil, and lemon juice. Toss gently to combine. Step 4: Assemble the hummus board. Spread the hummus on a serving platter, using the back of a spoon to swirl it nicely. Spoon three-quarters of the tomato-cucumber salad (including the juices) over the hummus. Scatter the roasted chickpeas over the salad. Dollop the yogurt sauce around the top (you may not need all of it). Spoon the remaining salad over top. Serve with pita wedges or pita chips. Make-Ahead Instructions The hummus and yogurt sauce can be made up to 3 days ahead of time and stored in the refrigerator. The salad can be prepared up to 3 hours ahead of time and stored in the fridge. The chickpeas are best made before serving, but they can be prepared up to 3 hours ahead and stored at room temperature; if necessary, you can crisp them back up by reheating in a 350°F-oven until hot. The hummus board is best assembled right before serving. You May Also Like RecipeComments (53)Add Comment Recipe Comments (53) Add Comment Ingredients 3 cups (1½ lbs) homemade or store-bought hummus 3 cups (1½ lbs) homemade or store-bought hummus For the Crispy Roasted Chickpeas 1 (15 oz) can chickpeas, drained and rinsed 1 tablespoon extra-virgin olive oil ½ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon ground cumin 1 (15 oz) can chickpeas, drained and rinsed 1 tablespoon extra-virgin olive oil ½ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon ground cumin For the Yogurt Sauce ½ cup Greek yogurt (preferably whole milk or 2%) 2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's 1½ teaspoons lemon juice (from 1 lemon) 1 small clove garlic, minced ¼ teaspoon dried dill ⅛ teaspoon salt ½ cup Greek yogurt (preferably whole milk or 2%) 2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's 1½ teaspoons lemon juice (from 1 lemon) 1 small clove garlic, minced ¼ teaspoon dried dill ⅛ teaspoon salt For the Tomato-Cucumber Salad ½ cup chopped fresh parsley 1 cup quartered cherry or grape tomatoes (from 1 pint) 1 cup finely diced seeded English/hothouse cucumber (from 1 small cucumber) ¼ cup thinly sliced scallions, dark green parts only (from 3 to 4 scallions) ⅛ teaspoon salt 2 tablespoons extra-virgin olive oil 1 tablespoon lemon juice (from 1 lemon) ½ cup chopped fresh parsley 1 cup quartered cherry or grape tomatoes (from 1 pint) 1 cup finely diced seeded English/hothouse cucumber (from 1 small cucumber) ¼ cup thinly sliced scallions, dark green parts only (from 3 to 4 scallions) ⅛ teaspoon salt 2 tablespoons extra-virgin olive oil 1 tablespoon lemon juice (from 1 lemon) For Serving Pita bread or pita chips Pita bread or pita chips Instructions Make the roasted chickpeas: Preheat the oven to 425°F and line a baking sheet with heavy-duty aluminum foil. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt, pepper, and cumin. Roast for 20 to 25 minutes, stirring once, until the chickpeas are golden and crispy. Let cool. Meanwhile, make the yogurt sauce: In a small bowl, whisk together the yogurt, mayonnaise, lemon juice, garlic, dill, and salt. Taste and adjust seasoning, if necessary. Make the tomato-cucumber salad: In a medium bowl, toss together the parsley, tomatoes, cucumber, scallions, salt, oil, and lemon juice. To serve: Spread the hummus on a serving platter, using the back of a spoon to swirl it nicely. Spoon three-quarters of the tomato-cucumber salad (including the juices) over the hummus. Scatter the roasted chickpeas over the salad and dollop the yogurt sauce around the top (you may not need all of it). Spoon the remaining salad over top. Serve with pita wedges or pita chips. The hummus and yogurt sauce can be made up to 3 days ahead of time and stored in the refrigerator. The salad can be prepared up to 3 hours ahead of time and stored in the fridge. The chickpeas are best made before serving, but they can be prepared up to 3 hours ahead and stored at room temperature; if necessary, you can crisp them back up by reheating in a 350°F-oven until hot. The hummus board is best assembled right before serving. Make the roasted chickpeas: Preheat the oven to 425°F and line a baking sheet with heavy-duty aluminum foil. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt, pepper, and cumin. Roast for 20 to 25 minutes, stirring once, until the chickpeas are golden and crispy. Let cool. Meanwhile, make the yogurt sauce: In a small bowl, whisk together the yogurt, mayonnaise, lemon juice, garlic, dill, and salt. Taste and adjust seasoning, if necessary. Make the tomato-cucumber salad: In a medium bowl, toss together the parsley, tomatoes, cucumber, scallions, salt, oil, and lemon juice. To serve: Spread the hummus on a serving platter, using the back of a spoon to swirl it nicely. Spoon three-quarters of the tomato-cucumber salad (including the juices) over the hummus. Scatter the roasted chickpeas over the salad and dollop the yogurt sauce around the top (you may not need all of it). Spoon the remaining salad over top. Serve with pita wedges or pita chips. The hummus and yogurt sauce can be made up to 3 days ahead of time and stored in the refrigerator. The salad can be prepared up to 3 hours ahead of time and stored in the fridge. The chickpeas are best made before serving, but they can be prepared up to 3 hours ahead and stored at room temperature; if necessary, you can crisp them back up by reheating in a 350°F-oven until hot. The hummus board is best assembled right before serving. Pair with Nutrition Information Powered by Per serving (10 servings) Calories: 296 Fat: 20 g Saturated fat: 3 g Carbohydrates: 22 g Sugar: 3 g Fiber: 7 g Protein: 10 g Sodium: 421 mg Cholesterol: 3 mg Per serving (10 servings) Calories: 296 Fat: 20 g Saturated fat: 3 g Carbohydrates: 22 g Sugar: 3 g Fiber: 7 g Protein: 10 g Sodium: 421 mg Cholesterol: 3 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: AppetizersGluten-Free AdaptableSaladsVegetarianGreekMiddle Eastern Appetizers Gluten-Free Adaptable Salads Vegetarian Greek Middle Eastern