This Greek Salad Hummus Board is an unbelievably flavor-packed appetizer + it’s SO easy to make! It starts with a base of the creamiest hummus, and ends with loads of fresh herbs, arugula, cucumber, cherry tomatoes, red onion, red bell pepper, and cubes of feta cheese. It’s refreshing, full of texture, and amazingly delicious with some grilled pita!
I’ve always been a hummus lover, but in recent years, I’ve been obsessed with LOADED hummus. Because regular hummus just sometimes isn’t exciting enough – and I want to add things to it! I have a loaded hummus in my cookbook and I can’t wait for you guys to make it! This one is honestly so incredibly good too. I can’t even tell you!
There’s something about all of the fresh herbs, crunchy veggies, creamy feta, and arugula on top of the super creamy hummus that is just SO addicting and perfect.
I know it probably sounds so weird – salad on top of hummus?! But trust me on this one.
You won’t want hummus any other way.
It all starts with the creamiest, best hummus recipe. Perfectly lemony and garlicky, and just so smooth.
I know this is probably super annoying to some people, but I do peel my chickpeas for hummus. I honestly find it kind of therapeutic, and if you’re only doing one can of chickpeas, it doesn’t take too long. But, if creamy hummus isn’t your thing, you don’t have to peel them! I’d just highly highly recommend it!
Because it ends up looking like this.
It’s so dreamy and SO worth all the chickpea-peeling.
I like to use a lot of tahini in my hummus. This is the best kind and the only brand worth buying, in my opinion. I also add garlic (always), and lemon zest and lemon juice!
And one more step that makes it that much creamier: adding a little bit of ice water at the end! Sounds weird I know, but it makes the hummus even creamier! Peeling chickpeas + ice water = the creamiest hummus you’ll ever eat!
But let’s talk about the toppings!
The toppings are my favorite part, always. It starts with a super simple “salad” of arugula, microgreens, olive oil, lemon, salt, and pepper. So simple, but so good.
The combination of the super creamy hummus, with the refreshing crunchy vegetables is just THE BEST.
For the veg, we’ve got cucumber, cherry tomatoes, red bell peppers, and red onion. And to top it all off, cubes of feta, mint, and flat-leaf parsley.
My mouth is watering.
This is a perfect appetizer to make for the fourth, if you need a super last minute idea! It’s such a crowd pleaser, and everyone LOVES it.
And while you’ve got your grill out, you should most definitely grill your pita bread.
It’s life changing.
Also! If you make this recipe or any of the recipes during my Summer Entertaining Series, or if I inspire you host any kind of party or get-together, be sure to tag me, @spicesinmydna, and hashtag #summerentertainingseries on Instagram or Facebook! I absolutely LOVE seeing what you guys create!
Greek Salad Hummus Board
This Greek Salad Hummus Board is an unbelievably flavor-packed appetizer + it's SO easy to make! It starts with a base of the creamiest hummus, and ends with loads of fresh herbs, arugula, cucumber, cherry tomatoes, red onion, red bell pepper, and cubes of feta cheese. It's refreshing, full of texture, and amazingly delicious with some grilled pita!
For the 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
For the 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
- grilled pita bread, for serving
Add chickpeas, tahini, lemon zest, lemon juice, garlic, salt, and olive oil to a food processor. Blend until smooth. With the processor running, add the ice water, a tablespoon at a time, until hummus is super creamy, lighter in color, and thins out a little bit. Season to taste with additional salt and pepper if desired.
Add arugula and microgreens to a medium bowl. Add the olive oil and lemon juice and toss to combine.
Spread the hummus on a large platter or plate with a slight edge, into about 1/2'' thick layer. Top with the arugula salad. Sprinkle the cucumber, cherry tomatoes, feta, bell pepper, red onion, mint, and parsley evenly over the arugula and hummus. Zest 1/4-1/2 of a lemon over top, and drizzle with a little extra virgin olive oil. Sprinkle the whole thing with a couple pinches of flaky sea salt and garnish with mint leaves, if desired. Serve with grilled pita bread, pita chips, and your favorite dippers!
*I peel my chickpeas because it yields a super creamy hummus. It is a little time consuming, but I'd highly recommend doing it if you have time!
*This is the tahini I use and love. It is insanely good, and the only tahini worth buying in my opinion.
*If you can't find microgreens, you can throw in another handful of arugula or extra fresh herbs.
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