Epic Hummus Board

Get ready for ‘wows’ at your next party with this gorgeous and good-for-you hummus board with creamy hummus, fresh veggies, crispy chickpeas, and a garlicky yogurt sauce.

Courtesy of Jennifer Segal

View the print-ready version of this recipe.

My friend Kelly Santoro brought this hummus board to my house for a party, and it became the instant star of the evening — guests raved, tossing out compliments like “wow, fancy!” and it was the first dish gone from the appetizer table. The dish marries some of my absolute favorites — creamy hummus, the iconic cucumber and tomato Mediterranean salad, irresistibly crispy roasted chickpeas, and a cooling, garlicky yogurt sauce. While it requires a touch more effort than your usual dip, the gorgeous presentation and downright deliciousness make it every bit worth the fuss. 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 homemade hummus is a breeze to whip up.

What You’ll Need To Make A Hummus Board

Courtesy of Jennifer Segal

Step-By-Step Instructions

Step 1: 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.

Courtesy of Jennifer Segal

Roast for 20 to 25 minutes, stirring once, until the chickpeas are golden and crispy. Then let cool.

Courtesy of Jennifer Segal

Step 2: Make the Yogurt Sauce

In a small bowl, add the yogurt, mayonnaise, lemon juice, garlic, dill, and salt.

Courtesy of Jennifer Segal

Whisk together and taste and adjust seasoning, if necessary.

Courtesy of Jennifer Segal

Step 3: Make the Tomato-Cucumber Salad

In a medium bowl, add the parsley, tomatoes, cucumber, scallions, salt, oil, and lemon juice.

Courtesy of Jennifer Segal

Toss gently to combine.

Courtesy of Jennifer Segal

Step 4: Assemble

Spread the hummus on a serving platter, using the back of a spoon to swirl it nicely.

Courtesy of Jennifer Segal

Spoon three-quarters of the tomato-cucumber salad (including the juices) over the hummus. Scatter the roasted chickpeas over the salad.

Courtesy of Jennifer Segal

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.

Courtesy of Jennifer Segal

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.

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Epic Hummus Board

By Jennifer Segal Servings: 8 to 10 Prep Time: 35 Minutes Cook Time: 25 Minutes Total Time: 1 Hour

Ingredients

• 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

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

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)

For Serving

• 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.

Pair With

Middle Eastern-Style Grilled Chicken Kabobs

This article was originally published on OnceUponaChef.com. Follow on Instagram.

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