Place a large bowl in the center of the board to hold the hummus.
Prepare a large bowl of water and ice; set aside. Bring 6 cups of water to a boil in a large pot and add ½ cup kosher salt. When the bubbles are vigorous, add the asparagus and haricots verts. When the water returns to a boil, cook for 3 to 4 minutes. Drain the vegetables, then immediately submerge in the ice bath. When the veggies have cooled, remove them from the ice water to paper towels to drain. Refrigerate until ready to use.
Preheat the oven to 400 degrees F. and line 1 large baking sheet with foil. Line a strip down the middle to separate the sheet into two parts. Spread the carrots and cauliflower on one side and the potatoes and beet on the other side. Drizzle each side with 1 tablespoon of olive oil and the remaining ½ teaspoon of kosher salt; toss to coat. Place on the center rack of the oven and roast for 15 minutes, then gently toss and roast for 15 to 20 minutes. Let cool.
ASSEMBLE THE BOARD WHEN READY TO SERVE:
Add hummus to the bowl in the middle of the board. Drizzle with the remaining 2 tablespoons of olive oil and slightly mix in. Top with chopped cilantro (if using).
Arrange the roasted veggies and remaining ingredients decoratively around the bowl.
Ingredients can be adjusted according to preference. Add in other things or leave some of these items out.