Epic Hummus Board

Jan 17, 2024

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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.

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.

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

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

Toss gently to combine.

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.

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.

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef.

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.

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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.

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.

Spectacular appetizer. Sent my guests home with a copy of the recipe. And the home made hummus was perfect. Thank you.

Another fantastic recipe! I made this as an entree for my wife and I and paired it with Jenn’s Grilled Moroccan Chicken. Simply delicious!

I had to make this recipe because I am a huge hummus fan! I made everything according to the directions except homemade hummus. Delicious! Can’t wait to share it with others! Thank you Jenn!

I made the hummus board and although I did not add as much parsley as the recipe called for, it was absolutely delicious. I also combined red pepper hummus with classic hummus. It was a real hit with my guests.

Hi, I modified the quanties and this made a great lunch at work! Thanks Jenn!

This was a huge hit as an appetizer for a dinner I took over to friends! I will definitely make it again

This looks delicious! I was wondering how it would be with regular tomatoes. I have an abundance from my garden, but not cherry tomatoes. What do you think?

Hi Becky, Any tomatoes will work here; just be sure to seed them so the salad isn’t too watery. Enjoy!

This board sounds perfect for me! What brand of pita bread is your favorite?

Hi Barbara, I don’t have a favorite brand but usually try to find one that’s either Greek or Middle Eastern. Hope you enjoy the hummus board!

I made this hummus platter for my friends for a small gathering last evening. It was a big hit. At the end of the evening my friends were busy eating the last of the hummus platter. It was delicious!

I have made a variety of your recipes because they are tested and accurate! Thank you for your efforts!

What a timely introduction. I had 15 people on my porch for a party with finger food yesterday. I made this and couldn’t stop sneaking bites. All the flavors blend so perfectly. My husband said “don’t forget this recipe when you have to bring an appetizer.” And I’d already decided the same. I love it as much as your baked feta dip—another keeper. Thanks so much for this one.

Hi! Am trying this recipe for a dinner party this weekend. Looks delicious! Question… any suggestions for a substitute for the dill? Am not fond of dill flavour. Thanks!

Hi Louise, You can just omit the dill. Hope you enjoy!

As soon as I saw this beautiful dish, I wanted to make it after indulging too much on a Summer vacation. It was great! I discovered my yogurt had gone off due to power outages so I subbed sour cream and heavy cream and dolloped much less than I would have. My husband and I thoroughly enjoyed this vegetarian dish for a light dinner. Served with pita chips and carrots. I made the hummus from this site, which is always a winner. Thank you Jenn!

Wonderful appetizer board. Simple yet tasty and very attractive. I substituted pistachios for the roasted chickpeas and added chopped avocado because I didn’t have quite enough tomato and cucumber salad. Great light dinner. Thanks again for a lovely recipe. And thanks to your friend Kelly, I think you have referenced her before with other recipes.

Hi Jenn,Thank you for sharing the recipe and your weekly email as I always look forward to it. Question Is your naan bread pair with this? I only cooked food in my house 💯 percent from your recipe . I believe you don’t have pita bread recipe from yours .and I Trusted your recipe completely. I have both of your books. And I am looking forward of making this.Thanks🌹 Rose

So glad you enjoy the recipes, Rose. 🙂 The naan would work really well here.

Absolutely fantastic! No words can describe how such simple flavors come together in a perfect way!

Why do you call it a Board? It looks like a platter to me!

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