Ingredients

1 (15.5 oz) can chickpeas, drained, rinsed, and peeled*

1/3 cup tahini*

Zest of 1/2 a lemon

Juice of 1 lemon

2 cloves garlic

1/2 teaspoon salt

A few cracks of freshly ground black pepper

1/2 cup extra virgin olive oil

2-4 tablespoons ice water

1 cup arugula

A handful of microgreens*

1 teaspoon extra virgin olive oil, plus extra for serving

A squeeze of lemon

1/2 cup diced cucumber

1/3 cup cherry tomatoes, quartered

1/3 cup cubed feta

1/4 cup diced red bell pepper

1/4 of a medium red onion, very thinly sliced

2 tablespoons chopped mint, plus extra leaves for garnish

2 tablespoons chopped flat leaf parsley

Zest of 1/4-1/2 a lemon

A few pinches of flaky sea salt

Grilled pita bread, for serving

Instructions

Step 1: Add chickpeas, tahini, lemon zest, lemon juice, garlic, salt, and olive oil to a food processor. Blend until smooth. With the processor running, add the ice water, one tablespoon at a time, until the hummus is super creamy, lighter in color, and thins out a bit. Season to taste with additional salt and pepper if desired.

Step 2: In a medium bowl, combine arugula and microgreens. Add 1 teaspoon olive oil and a squeeze of lemon juice, then toss gently to combine.

Step 3: Spread the hummus evenly on a large platter or plate, creating about a 1/2 inch thick layer. Top with the arugula and microgreen salad.

Step 4: Sprinkle diced cucumber, cherry tomatoes, cubed feta, red bell pepper, red onion, chopped mint, and parsley evenly over the salad and hummus.

Step 5: Zest 1/4 to 1/2 a lemon over the top and drizzle with extra virgin olive oil. Finish with a few pinches of flaky sea salt and garnish with additional mint leaves if desired.

Step 6: Serve immediately with grilled pita bread, pita chips, or your favorite dippers for a colorful, fresh appetizer.

Tips & Variations

For smoother hummus, peel the chickpeas before blending—it makes a noticeable difference in texture.

Swap microgreens for baby spinach or mixed greens if preferred.

Add a sprinkle of toasted pine nuts or olives to deepen the flavor profile.

Use fresh herbs generously to keep the salad bright and fragrant.

FAQs

Can I make this hummus board vegan?

Yes, simply omit the feta cheese or substitute it with a vegan cheese alternative to keep the dish plant-based.

What if I don’t have a food processor?

You can use a high-powered blender or mash the chickpeas by hand with a fork or potato masher for a chunkier hummus texture.

Dessert

Greek Salad Hummus Board Recipe

Introduction