Epic Hummus Board
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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 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 the recipe requires a touch more effort than your usual dip, the gorgeous presentation and downright deliciousness make it every bit worth it. 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 hummus recipe is a breeze to whip up.
Table of Contents
“Spectacular appetizer. Sent my guests home with a copy of the recipe. And the homemade hummus was perfect.”
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.
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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
- 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
Nutrition Information
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- 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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A delicious healthy, light app!
Looks so colorful almost too nice to dip into
Never a disappointing outcome!
This is a go to appetizer…it tastes so fresh and delicious! I have made this many times and everyone loves it…Thank you!
Yum delicious!!! Thank you, Jenn.
I made this for a girls dinner the other night. I served it with Naan. They gobbled it up like a bunch of ravenous animals! The combination of all the layers’ tastes was delicious!
I would highly recommend!
Another amazing recipe! I cheated on the yogurt sauce and mixed a container of tzatziki with a container of Trader Joe’s garlic spread… I’m sure Jenn’s recipe from scratch is better 😉 but if you want a little shortcut, it was pretty delicious! The dressing and herbs from the salad really put this dish over the top – I love the acid from the lemon and freshness from the parsley and scallion.
I’m considering making this for a New Year’s Eve party. My husband hates cucumbers. Can you recommend a substitute?
Hi Sandra, a few options that come to mind are zucchini, celery, or jicama. Hope you enjoy!
Happy chanuka! I made this for a party last night and it was gone in no time! I’ll definitely be repeating this.
I subbed non dairy sour cream for the yogurt as I wanted to leave it milk free and it worked well.
My friend and I made this and served in individual plates. It was Delicious! Will make it again. Thank you.
Made this for dinner and it was so good! I added small bits of falafel and roasted peppers n onions but tried it before adding those and it was amazing both ways. I’m also time poor w little ones so I cheated and used tzatziki instead of making the yoghurt sauce. I had to go vegetarian/wfpb due to health issues awhile back and I’ve yet to find a chef I can rely on like you. Your recipes are always amazing and I so hope you venture out into adding more vegan/vegetarian/wfpb recipes to your blog. Fingers crossed! You’re the best, thank you!!
Simple, delicious and a stunner on the table. Store bought hummus had to make due for a workday evening celebration, and the Costco Kirkland brand ended up being a good option. I did add a bit more lemon juice and swapped paprika for the cumin (person in the house does not prefer the smell of cumin on high heat). Considering the platter was empty on the way home, I will happily take this to future potlucks! Thanks for always making easy, predictably good recipes.
This was truly amazing! Made this as an appetizer for a party and it was a big hit! Made the hummus from the recipe on this site . Lots of requests for the recipe. Will be part of the regular rotation for sure. Yum
This recipe is delicious! I made your hummus recipe (the best) instead of using store-bought. I didn’t have yogurt so I used lactose-free sour cream to make the sauce … it was so good. The cucumber, and tomato salad was crunchy & tasted so fresh with the parsley. This will be my go-to appetizer and I’m sure everyone will love it.
Oh my goodness! I make your homemade hummus every couple of weeks now. This weekend I made the Epic Hummus Board. I made no changes and it was a hit to kickoff the college football season.
Can I leave the mayo out? Not my favorite.
Yep definitely – just replace with more yogurt. Enjoy!
Made this for my sister and mom when they came for a visit. They are obsessed and both made it the very next day.
The best part of this site is that I never have to pre-test anything. Every recipe comes out as written. What a pleasure!
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.
Fantastic recipe and such a crowd pleaser. I’m a garlic and cayenne pepper lover, so I adjusted a couple ingredients to my taste. Will absolutely make this again. Thank you Jenn!
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!