Mediterranean Hummus Plate

Ingredients

• 1 can (15 oz) canned chickpeas, drained and rinsed
• 3 tablespoons tahini (sesame seed paste)
• 3 tablespoons fresh lemon juice
• 2 whole garlic cloves, peeled
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• 3 tablespoons ice water
• 2 whole pita breads (whole wheat or white)
• 1 whole medium cucumber, unpeeled
• 8 whole medium cherry or grape tomatoes
• ½ cup Kalamata olives, pitted
• 1 whole red bell pepper
• 4 whole radishes
• ¼ cup crumbled feta cheese
• 2 tablespoons fresh flat-leaf parsley, roughly chopped
• ½ teaspoon za'atar seasoning blend

Instructions

1. 1

   Add 1 can of drained and rinsed chickpeas, 3 tablespoons of tahini, 3 tablespoons of fresh lemon juice, 2 peeled garlic cloves, 2 tablespoons of extra-virgin olive oil, and 0.5 teaspoon of kosher salt to a food processor. Pulse 5-6 times to break down the chickpeas, then run the machine on high for 30-45 seconds.

2. 2

   With the food processor running, drizzle in 3 tablespoons of ice water through the feed tube until the hummus reaches a creamy, spreadable consistency — it should flow slightly but hold its shape. You may not need all the water; add it gradually. Taste and adjust salt or lemon juice as needed. Transfer to a shallow bowl.

3. 3

   Create a shallow well in the center of the hummus using the back of a spoon. Drizzle 1 teaspoon of extra-virgin olive oil into the well and sprinkle 0.25 teaspoon of za'atar across the top. Set aside while you prepare the vegetables.

4. 4

   Warm the 2 pita breads by holding them directly over a gas flame for 3-5 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds on high until soft and pliable. This makes them tender for dipping or rolling.

5. 5

   Halve the cucumber lengthwise, then cut diagonally into 1/2-inch thick spears for easy holding and dipping. Cut the red bell pepper in half, remove the core and seeds, then slice into 1/2-inch-wide strips. Thinly slice the radishes on a mandoline or with a sharp knife into 1/8-inch rounds.

6. 6

   Arrange the hummus bowl in the center of a large platter. Scatter the cucumber spears, bell pepper strips, radish slices, halved cherry tomatoes, and Kalamata olives around the bowl in organized clusters — grouping vegetables by color creates visual appeal.

7. 7

   Sprinkle the 0.25 cup of crumbled feta cheese and 2 tablespoons of chopped fresh parsley over the vegetables. Tear the warm pita breads into triangles and tuck them around the platter. Serve immediately, inviting diners to scoop hummus with vegetables or pita.

Tools you’ll need

• food processor
• shallow serving bowl
• spoon
• cutting board
• sharp chef's knife
• mandoline (optional, for radishes)
• large platter
• microwave or stovetop

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