Hummus Chickpea Platter
Creamy roasted garlic hummus crowned with spiced chickpeas, olive oil, and fresh herbs. A vibrant, authentic Middle Eastern appetizer.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 10g
Ingredients
- 1.5 can (15 oz each) canned chickpeas, drained and rinsed
- ¼ cup tahini
- ⅓ cup lemon juice, fresh
- 4 cloves garlic cloves, minced
- ¼ cup ice water
- ¾ tsp kosher salt
- ½ cup extra-virgin olive oil
- 1 tsp cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper
- 2 tbsp fresh cilantro or parsley, chopped
- 2 tbsp pomegranate seeds or pine nuts
Instructions
- 1
Combine 1 can of drained chickpeas, tahini, lemon juice, minced garlic, and salt in a food processor. Blend on high for 2-3 minutes until completely smooth, stopping to scrape down the sides once.
- 2
With the processor running, drizzle in ice water 1 tablespoon at a time until the hummus reaches a creamy, spreadable consistency (it should be lighter and fluffier than when you started). This takes about 1-2 minutes.
- 3
Spread the hummus evenly onto a shallow serving plate, creating a slight well in the center with the back of a spoon. Set aside.
- 4
Heat 2 tablespoons of olive oil in a small skillet over medium-high heat. Add the remaining 0.5 can of chickpeas (about 0.75 cup), cumin, paprika, and cayenne; stir gently and cook for 3-4 minutes until the chickpeas are warmed through and fragrant, shaking the pan occasionally to coat evenly.
- 5
Spoon the warm spiced chickpeas into the center well of the hummus. Drizzle the remaining olive oil (about 0.25 cup) around the hummus, then scatter fresh cilantro and pomegranate seeds over the top.
- 6
Serve immediately at room temperature with warm pita bread, fresh vegetables, or flatbread for dipping. The platter is best enjoyed within 2 hours but keeps covered in the refrigerator for up to 3 days.
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