cooco logo
Search icon
Notification icon
Epic hummus board

Epic hummus board

By Daniel Sangkara
0’ Prep time
0’ Cook time
0’ Total time
296 Calories
8 Serving

Summary

Get ready for ‘wows’ at your next party with this gorgeous and good-for-you hummus board with creamy hummus, fresh veggies, crispy chickpeas, and a garlicky yogurt sauce.
Daniel Sangkara 0 Followers

Step by Step

Check circle icon

Step 1

Make the roasted chickpeas: Preheat the oven to 425°F 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.
Check circle icon

Step 2

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.
Check circle icon

Step 3

Make the tomato-cucumber salad: In a medium bowl, toss together the parsley, tomatoes, cucumber, scallions, salt, oil, and lemon juice.
Check circle icon

Step 4

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.

Ingredient

  • (2-lb) salmon filet, pin bones and skin removed
    (2-lb) salmon filet, pin bones and skin removed
User Avatar Cooco Assistant

Press Start button to talk to assistant