Greek Hummus Board Recipe
hummus topped with chopped cucumber, pickled onion, crushed tomato, crumbled feta, fresh herbs, olive oil drizzle served with grilled ciabatta and pita 1250 cal
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Ingredients
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Hummus
Quick Pickled Red Onion
Toppings
Bread
Method
Hummus
- 1
Prepare chickpeas
If using canned chickpeas, drain and reserve 2–3 tablespoons of the can liquid (aquafaba). Rinse the chickpeas briefly and pat dry. For creamier hummus, remove a few skins by rubbing between your hands (optional).
- 2
Blend hummus
In a food processor combine chickpeas, tahini, lemon juice, garlic, ground cumin and kosher salt. Pulse to combine, then run the processor while streaming in 2 tablespoons olive oil and 2–3 tablespoons cold water or aquafaba until the mixture is smooth and creamy. Stop and scrape down the bowl as needed. Adjust texture with extra water/aquafaba 1 tablespoon at a time if too thick.
- 3
Finish and taste
Taste and adjust seasoning with additional salt or lemon juice as desired. Transfer hummus to a shallow serving dish and smooth the surface so there's a shallow well in the center for toppings.
Quick Pickled Red Onion
- 4
Make pickling liquid
In a small saucepan combine red wine vinegar, water, sugar and kosher salt. Warm over medium heat, stirring, until sugar and salt dissolve and liquid just comes to a simmer. Remove from heat.
- 5
Toppings
- 6
- 7
- 8
Combine seasoning
In a small bowl mix the chopped cucumber with a pinch of salt and the lemon zest (if using). Keep the herbs, feta and crushed tomato separate for assembly so each element is distinct on the board.
Bread
- 9
- 10
Grill breads
Grill ciabatta slices 1–2 minutes per side until golden with light char lines. Warm the pita 30–60 seconds per side until pliable and slightly charred. Cut pita into wedges and keep the toasted ciabatta and pita warm or at room temperature for serving.
Assembly & Serve
- 11
Build the board
Smooth the hummus in the serving dish, creating a shallow well in the center. Spoon the drained pickled red onion in a small pile near one edge of the hummus. Add a mound of chopped cucumber, a mound of crushed tomatoes, and scatter the crumbled feta in another area so toppings sit in separate clusters for a board look.
- 12
Finish with herbs and oil
Scatter the chopped parsley and mint over the toppings and hummus. Sprinkle the dried oregano and freshly ground black pepper evenly. Drizzle the 3 tablespoons of extra virgin olive oil over the hummus and toppings, and finish with a light sprinkle of lemon zest if using.
- 13
