Hummus Board
We absolutely love bringing this out when friends come over because it looks incredible and honestly takes barely any effort. Roasted chickpeas, jammy cherry tomatoes, olives and sun dried tomatoes piled on top of a big swoosh of hummus on a wooden board; it's the kind of thing that disappears in minutes. The textures are everything here. Crispy spiced chickpeas, soft roasted tomatoes, creamy hummus underneath it all. It's one of those recipes that feels way more impressive than the work you put in, and we mean that as the highest compliment. Make this tonight and watch it become your go-to for every gathering.
Before You Start
- Preheat oven to 200°C
- Large baking tray lined with parchment
- Large wooden board
Ingredients
- 2 tbsp oregano
- 1 tbsp smoked paprika
- 1 clove garlic clove
- 200g cherry tomatoes
- small bunch of basil
- quality olive oil - for drizzling
- 2 tubs of hummus
- ½ jar of sun-dried tomatoes
- tub of pitted olives
- 1 can chickpeas - rinsed and drained
- ciabatta bread
Method
For the chickpeas
- Strain the tin of chickpeas and pop them onto a lined baking tray
- Sprinkle dried oregano, smoked paprika, chopped garlic, salt and pepper on the chickpeas and roast in the oven for 10 minutes
- Meanwhile slice in half the cherry tomatoes, olives and sun dried tomatoes
- Add to the same tray as the chickpeas and roast in the oven for another 10 minutes
To assemble
- Spread the hummus over a large wooden board creating small wells
- Load on the chickpeas and tomatoes followed by basil leaves, more dried oregano, smoked paprika and a drizzle of olive oil
To serve
- Warm a ciabatta in the oven, slice and serve alongside the hummus board
Tips & Variations
- Get the chickpeas really dry: Before seasoning, give your chickpeas a good pat down with some kitchen paper. The drier they are going into the oven, the crispier they'll come out. Trust us on this one.
- Make it a full spread: We love adding some warm flatbreads or toasted pitta around the board so people can scoop and load as they go. It turns a side into a proper centrepiece.
- Season the hummus too: Don't just spread it plain. Drizzle a little olive oil over the top and a pinch of smoked paprika before adding the toppings. It makes the whole thing look beautiful and adds another layer of flavour.
Why This Works
The trick is roasting the chickpeas first so they get properly crispy before the tomatoes and olives go in. If you add everything at once you just end up with soggy chickpeas, and nobody wants that. The smoked paprika and oregano on the chickpeas do serious heavy lifting here, adding that warm smoky depth that makes the whole board taste really considered. We find spreading the hummus generously and letting everything sit on top means every scoop gets a bit of everything.