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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!

Course Appetizer, Snack
Cuisine Greek, Mediterranean
Keyword chopped greek salad, easy appetizer recipe, easy appetizers for a crowd, easy summer appetizers, greek hummus, greek salad hummus board, healthy appetizer, mediterranean hummus
Prep Time 30 minutes
Servings 4 -6
Author Molly | Spices in My DNA

Ingredients

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

Instructions

  1. 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.

  2. Add arugula and microgreens to a medium bowl. Add the olive oil and lemon juice and toss to combine.

  3. 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!

Recipe Notes

*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.