Mediterranean Grazing Night Board
[Vegan]

For the Board:

1. Scoop the Quinoa Tabbouleh Salad into a medium bowl and place it near the left-center of the board. Fan the cucumber and most of the pita bread around the tabbouleh.
2. Transfer the Roasted Red Pepper Hummus to a small bowl and set it on the opposite side of the board. Fan the wheat crackers around the bowl.
3. Spoon the pomegranate arils, olives, artichokes, olive tapenade, pickled onions, and capers into small bowls and set them on the board. Fan the remaining pita bread along the edge of the board between the olive tapenade and the hummus.
4. Fill in gaps on the board with the radishes, figs, dried apricots, and lemon wedges. Place the cherry tomatoes in a small bowl off to the side and garnish the board with fresh mint.

For the Hummus:

1. Combine the chickpeas, roasted red peppers, tahini, lemon juice, garlic, and salt in the bowl of a food processor.
2. As you run the food processor, slowly drizzle the olive oil in through the top. Blend the hummus until completely smooth, about a minute. Taste and season with another pinch of salt if desired.
3. Scoop the hummus into a bowl, cover, and refrigerate until ready to serve on this board.

For the Quick Pickled Onions:

1. Combine the sugar, rice vinegar, hot water, and salt in a quart-sized jar and secure the lid. Shake vigorously until the sugar and salt dissolve.
2. Add the carrots and sliced ginger to the jar and gently press down with a spoon to submerge the carrots and ginger in the pickling liquid. Secure the lid and allow the mixture to come to room temperature before transferring the jar to the fridge.
3. The flavor of these quick pickled will improve the longer they sit, so try to make them a day or two before serving.