April 14, 2024

AmericanHummus

Food & Travel Enthusiast

Epic Hummus Board – Once Upon a Chef

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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.

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

hummus board ingredients

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.

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

roasted chickpeas on baking sheet

Step 2: Make the Yogurt Sauce

In a small bowl, add the yogurt, mayonnaise, lemon juice, garlic, dill, and salt.
yogurt, mayonnaise, lemon juice, garlic, dill, and salt in small bowlWhisk together and taste and adjust seasoning, if necessary.

mayonnaise, lemon juice, garlic, dill, and salt whisked together

Step 3: Make the Tomato-Cucumber Salad

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

parsley, tomatoes, cucumber, scallions, salt, oil, and lemon juice in medium bowl

Toss gently to combine.

Step 4: Assemble

Spread the hummus on a serving platter, using the back of a spoon to swirl it nicely.
hummus spread on serving platter
Spoon three-quarters of the tomato-cucumber salad (including the juices) over the hummus. Scatter the roasted chickpeas over the salad.
tomato salad, chickpeas, and yogurt on top of hummus

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.

platter topped with yogurt and pita chips along edges of platter

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

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.

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

Instructions

  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. Roast for 20 to 25 minutes, stirring once, until the chickpeas are golden and crispy. Let cool.
  2. 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.
  3. Make the tomato-cucumber salad: In a medium bowl, toss together the parsley, tomatoes, cucumber, scallions, salt, oil, and lemon juice.
  4. 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.
  5. 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 Edamam

  • 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.

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