Mediterranean Hummus Platter
Equipment
- 1 food processor or high-speed blender
- 1 large serving platter
- 1 Small mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 small spoon
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 400 gram canned chickpeas drained and rinsed
- 60 milliliter tahini well-stirred
- 2 tablespoon fresh lemon juice
- 1 small clove garlic minced
- 3 tablespoon extra-virgin olive oil divided
- 1 60–90 ml cold water
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cumin
- 1 pinch smoked paprika for garnish
- 1 tablespoon fresh parsley finely chopped; for garnish
- 1 small cucumber sliced into rounds
- 200 gram cherry tomatoes halved
- 1 small red bell pepper sliced into strips
- 1 8–10 whole radishes trimmed and halved
- 100 gram Kalamata olives drained
- 150 gram feta cheese cut into cubes
- 1 2–3 pieces warm pita bread cut into wedges
- 50 gram carrot sticks for dipping
Instructions
- Add chickpeas, tahini, lemon juice, garlic, 2 tablespoons of olive oil, salt, and cumin to the bowl of a food processor.
- Blend the mixture, slowly adding cold water a little at a time until the hummus is very smooth and creamy.
- Taste the hummus and adjust seasoning with additional salt or lemon juice as needed.
- Let the hummus rest in the refrigerator for about 10 minutes to allow the flavors to meld.
- While the hummus rests, wash and slice the cucumber, cherry tomatoes, bell pepper, and radishes on a cutting board.
- Arrange the sliced vegetables, olives, feta cubes, carrot sticks, and pita wedges neatly on the large serving platter.
- Spoon the hummus into a shallow bowl or directly onto the center of the platter, spreading it slightly with the back of a spoon.
- Drizzle the remaining 1 tablespoon of olive oil over the hummus and sprinkle with smoked paprika and chopped parsley.
- Place the hummus bowl onto the platter and adjust the vegetables and accompaniments around it for an attractive presentation.
- Serve the Mediterranean hummus platter immediately, or cover and refrigerate for up to a few hours before serving.
Notes
For best results, use good-quality tahini and be generous with the lemon juice to keep the hummus bright and tangy; processing the hummus for an extra minute or two and using very cold water makes it especially smooth and fluffy. You can peel the chickpeas for an ultra-silky texture, though this is optional and more time-consuming. Warm pita or flatbread elevates the platter, and you can easily customize the spread with extras like roasted red peppers, marinated artichokes, or nuts. If preparing ahead, keep the vegetables and hummus covered separately in the fridge and assemble the platter just before serving to maintain freshness and color.
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