Epic Hummus Board
 Set out this hummus board and it’s an instant party. 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. 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 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.