Description
This Greek Salad Hummus Board combines creamy, zesty homemade hummus with fresh, vibrant Mediterranean salad ingredients arranged beautifully for an impressive and flavorful appetizer or light meal. The hummus is blended smooth with chickpeas, tahini, lemon, and garlic, then topped with a refreshing salad of arugula, microgreens, cucumber, cherry tomatoes, feta, bell pepper, red onion, and fresh herbs, served alongside grilled pita for dipping.
Ingredients
Scale
Hummus
- 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
Salad
- 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
To Serve
- Grilled pita bread, for serving
Instructions
- Make the hummus: Add chickpeas, tahini, lemon zest, lemon juice, garlic, salt, and olive oil to a food processor. Blend until smooth. With the processor running, gradually add ice water, one tablespoon at a time, until the hummus is creamy, lighter in color, and thinned slightly. Taste and adjust seasoning with salt and pepper as needed.
- Prepare the salad: In a medium bowl, combine arugula and microgreens. Drizzle with 1 teaspoon extra virgin olive oil and a squeeze of lemon juice, then toss gently to combine.
- Assemble the board: Spread the hummus evenly on a large plate or platter in about a 1/2-inch thick layer. Arrange the arugula salad on top of the hummus. Evenly sprinkle diced cucumber, quartered cherry tomatoes, cubed feta, diced red bell pepper, thinly sliced red onion, chopped mint, and flat leaf parsley over the salad layer.
- Finish and serve: Zest 1/4 to 1/2 of a lemon over the entire board. Drizzle with extra virgin olive oil and sprinkle a few pinches of flaky sea salt. Garnish with additional mint leaves if desired. Serve immediately with grilled pita bread, pita chips, or your favorite dippers.
Notes
- Peeling chickpeas results in a smoother hummus but is optional if short on time.
- Adjust the amount of ice water in the hummus to reach your preferred consistency.
- Grilled pita bread adds a nice smoky flavor but regular pita can also be used or replaced with pita chips.
- Use fresh herbs for best flavor in the salad.
- This board can be customized with additional veggies or olives if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Greek/Mediterranean
Keywords: Greek salad hummus board, hummus platter, Mediterranean appetizer, vegetarian appetizer, fresh hummus recipe, healthy party platter
