Hummus Plate

Ingredients

Instructions

1. 1

   Make the hummus (or use quality store-bought): blend 1 can drained chickpeas, ¼ cup tahini, juice of 2 lemons, 2 garlic cloves, ½ teaspoon salt, 2 tablespoons olive oil, 3-4 tablespoons cold water until completely smooth (3-4 minutes of blending). Taste and adjust.

2. 2

   Transfer the hummus to a wide shallow bowl. Use the back of a spoon to create a swirl pattern, leaving a slight well in the center.

3. 3

   Drizzle with 2 tablespoons of good olive oil into the well. Sprinkle with sumac, paprika, or za'atar. Top with whole chickpeas (reserved from the can), chopped fresh parsley, and pine nuts (toasted).

4. 4

   Cut 4-6 pita breads into wedges. Toast in a 350°F oven for 5 minutes for warm crispy pita, or serve soft.

5. 5

   Arrange on a large platter: the hummus bowl in the center, surrounded by the pita wedges, sliced cucumber, sliced cherry tomatoes, pitted Kalamata olives, sliced radishes, sliced bell pepper strips, baby carrots.

6. 6

   Add Mediterranean accents: a small bowl of Greek olive oil for dipping, lemon wedges, fresh herbs (parsley sprigs, mint leaves), crumbled feta. Serve with hot tea or chilled white wine.