Brunch Hummus Board Recipe

Prepare chickpeas

Drain canned chickpeas, reserving the liquid (aquafaba). Rinse briefly if very salty. For smoother hummus, peel skins from a portion of chickpeas by gently rubbing between your fingers (optional).

Blend base

In a food processor, combine chickpeas, tahini, lemon juice, garlic, ground cumin, and kosher salt. Process until a coarse paste forms, scraping down the bowl as needed (about 1–2 minutes).

Adjust texture

With the processor running, stream in 2–3 tablespoons extra-virgin olive oil. Add reserved chickpea liquid (or water) 1 tablespoon at a time until the hummus reaches a smooth, spreadable consistency (about 2–4 tablespoons total). Taste and adjust seasoning with more salt or lemon if needed. Transfer hummus to a shallow serving bowl; smooth surface with the back of a spoon and create a shallow well for garnishes.

Smoky paprika drizzle

In a small bowl mix 1 teaspoon smoked paprika with 1 teaspoon extra-virgin olive oil. Spoon a little over one side of the hummus bowl for a visual stripe and flavor contrast.

Roasted red pepper hummus (small batch)

Reserve 1/2 cup of prepared classic hummus. In a mini food processor or blender, combine that hummus with the roasted red peppers (1/2 cup). Blend until smooth and adjust seasoning. Serve in a separate small bowl on the board.

Sun-dried tomato hummus (small batch)

Reserve 1/2 cup classic hummus and stir in chopped sun-dried tomatoes (1/4 cup) and a teaspoon of the oil from the jar if desired. This creates a chunky, tangy spread for variety.

Caramelized onions

Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add thinly sliced onions (about 1 medium onion worth) and a pinch of salt. Cook slowly, stirring occasionally, until onions are deep golden and sweet, 20–30 minutes. Add a splash of water if they begin to stick. Cool slightly and mix 1/2 cup into a small bowl to serve on the board; reserve a spoonful to top hummus.

Assemble toppings

Arrange chopped parsley, toasted pine nuts, whole olives, and toasted pepitas in small piles or dishes. Toast pine nuts and pepitas in a dry skillet over medium heat 2–3 minutes until fragrant, shaking frequently to avoid burning.

Prepare vegetables and fruit

Wash and dry all produce. Cut carrots into sticks, slice cucumbers into rounds, halve cherry tomatoes, thinly slice radishes, and slice fruit (figs, apples, or pears) just before serving to prevent browning. Arrange in groups on the board for color and texture contrast.

Warm pita

If using pita bread, warm briefly in a 350°F (175°C) oven for 4–6 minutes or toast pita wedges in a dry skillet until slightly crisp. Keep chips and crackers at room temperature and arrange them in stacks or fans around the bowls of hummus.

Pickles and greens

Place pickled vegetables in a small dish and scatter microgreens or baby arugula for freshness and visual lift.

Garnish hummus

Drizzle 2–3 tablespoons extra-virgin olive oil over the center of the hummus. Sprinkle lemon zest, toasted pine nuts or pepitas, a pinch of smoked paprika on one side, chopped parsley, and finish with a small pinch of coarse sea salt and freshly ground black pepper.

Final assembly

Place the main bowl of classic hummus centrally on your board or platter. Surround with small bowls of roasted red pepper hummus and sun-dried tomato hummus (if making), the bowl of caramelized onions, olives, pickles, piles of fresh vegetables, fruit, crackers, and warmed pita. Garnish empty spaces with microgreens. Provide small spoons for toppings and spreaders for hummus.

Serve

Serve immediately at room temperature so the flavors are at their best. Replenish toppings as needed. Leftover hummus keeps covered in the refrigerator up to 4–5 days.