Epic Hummus Board

Name: Epic Hummus Board
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 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

Set out this hummus board and it’s an instant party.

⏱️ 60 min 🔪 Prep: 35 min 🔥 Cook: 25 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Once Upon a Chef

Ingredients

8 servings

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

Steps

Make the roasted chickpeas: Preheat the oven to 425°F (220°C) 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.

Nutrition Facts (per serving)

Macronutrients

Calories29615% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 11.907

Per Serving Rp 1.488/serving

🏠 Save ~Rp 23.814 compared to buying!

📋 Price Breakdown (15% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
	3 cups	-	-
	1	-	-
extra-virgin olive oil	1 tablespoon	-	-
salt	0.5 teaspoon	-	-
freshly ground black pepper	0.25 teaspoon	-	-
ground cumin	0.5 teaspoon	Rp 70.000/kg	Rp 175
Greek yogurt	0.5 cup	Rp 15.000/200g	Rp 8.888
mayonnaise	2 tablespoons	-	-
lemon juice	1.5 teaspoons	-	-
clove garlic	1 small	-	-
dried dill	0.25 teaspoon	-	-
⅛ teaspoon salt	-	-	-
chopped fresh parsley	0.5 cup	-	-
quartered cherry or grape tomatoes	1 cup	Rp 12.000/kg	Rp 2.844
finely diced seeded English/hothouse cucumber	1 cup	-	-
thinly sliced scallions	0.25 cup	-	-
⅛ teaspoon salt	-	-	-
extra-virgin olive oil	2 tablespoons	-	-
lemon juice	1 tablespoon	-	-
Pita bread or pita chips	-	-	-