What You’ll Need To Make A Hummus Board
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.
Step 2: Make the Yogurt Sauce
In a small bowl, add the yogurt, mayonnaise, lemon juice, garlic, dill, and salt.
Whisk together and taste and adjust seasoning, if necessary.
Step 3: Make the Tomato-Cucumber Salad
In a medium bowl, add the parsley, tomatoes, cucumber, scallions, salt, oil, and lemon juice.
Toss gently to combine.
Step 4: Assemble
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
Epic Hummus Board
By Jennifer Segal Servings: 8 to 10 Prep Time: 35 Minutes Cook Time: 25 Minutes Total Time: 1 Hour- 3 cups (1½ lbs) homemade or store-bought hummus
- 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
- 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 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)
- Pita bread or pita chips
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.
