Hummus Plate Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse them. For extra-smooth hummus, remove a few skins by rubbing the chickpeas between your fingers or blanching them briefly in boiling water and slipping off the skins.

Blend base

In a food processor, combine the drained chickpeas, tahini, lemon juice (1/4 cup), garlic cloves, ground cumin, and kosher salt. Pulse until the mixture is coarsely combined, stopping to scrape down the sides as needed.

Emulsify

With the processor running, slowly stream in 3 tablespoons olive oil and 2 tablespoons ice water. Continue processing until the hummus is very smooth and creamy, about 2–4 minutes. If too thick, add additional ice water 1 teaspoon at a time to reach desired consistency.

Adjust seasoning

Taste and adjust salt, lemon, or cumin as desired. Transfer hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Finish

Drizzle 1 tablespoon extra-virgin olive oil over the hummus and sprinkle smoked paprika on top. Garnish with chopped parsley if using.

Prepare cucumber: grate the cucumber and place it in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much water as possible. Measure out 1/2 cup of the drained grated cucumber.

Combine ingredients: In a bowl, mix the Greek yogurt, drained cucumber, chopped dill, 1 tablespoon lemon juice, 1/2 clove minced garlic, 1 teaspoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until smooth and homogenous.

Chill briefly: Let the tzatziki rest in the refrigerator for at least 15 minutes to allow flavors to meld. Taste and adjust salt, lemon, or garlic before serving.

Warm pita: Wrap pitas in foil and warm in a 350°F (175°C) oven for 6–8 minutes, or heat directly on a gas flame or hot skillet for 20–30 seconds per side until puffed and warm.

Prepare olives: Place mixed olives in a small bowl. Drizzle with 1 tablespoon olive oil and toss with a pinch of chopped parsley if desired.

Plate: On a large plate or wooden board, place the hummus bowl and the tzatziki bowl side by side. Arrange warmed pita wedges and the olives around them. Add lemon wedges for squeezing.

Serve & enjoy: Encourage guests to assemble bites by spreading hummus or tzatziki on a pita wedge, topping with olives or a squeeze of lemon. Serve immediately while pita is warm.