The Mediterranean (veg) Recipe
Served with a selection of vegetable crudité, Olives & Goat Cheese
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Ingredients
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Hummus
Herbed Goat Cheese Spread
Vegetable Crudité
Olives & Garnishes
To Serve
Method
Hummus
- 1
Prepare and blend
Rinse and drain the canned chickpeas. Reserve 1–2 tablespoons of the liquid from the can. In a food processor, combine chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, salt and pepper. Pulse to combine until coarse.
- 2
Adjust texture
With the processor running, add cold water and reserved chickpea liquid a tablespoon at a time until the hummus is smooth and creamy (about 2 tablespoons). Scrape down the sides and blend another 20–30 seconds. Taste and adjust salt, lemon or cumin as desired.
- 3
Finish
Transfer hummus to a shallow serving bowl. Use the back of a spoon to create a small well in the center. Drizzle 1 teaspoon extra-virgin olive oil over the top and sprinkle a pinch of smoked paprika if desired.
Herbed Goat Cheese Spread
- 4
Combine
Place soft goat cheese and Greek yogurt in a medium bowl. Add lemon zest, chopped parsley, dill, olive oil, salt and pepper.
- 5
- 6
Plate
Transfer the herbed goat cheese to a small serving dish. Drizzle lightly with 1/2 teaspoon olive oil and garnish with a few chopped herbs.
Vegetable Crudité
- 7
Prepare vegetables
Wash all vegetables thoroughly. Peel and cut carrots into 3–4 inch sticks. Halve the cherry tomatoes if large. Slice cucumber into long diagonal slices or rounds. Slice red bell pepper into strips, halve radishes, and cut celery into sticks.
- 8
Arrange
Arrange the prepared vegetables on a large platter or board in groups by type for easy picking. Keep vegetables chilled until serving if not serving immediately.
Olives & Garnishes
- 9
Season olives
Place mixed olives in a small bowl. Drizzle with 1 tablespoon olive oil and sprinkle smoked paprika. Gently toss to coat.
- 10
Add garnishes
Place lemon wedges and herb sprigs near the olives and dips for brightness and aroma.
To Serve
- 11
Final assembly
Arrange the hummus bowl, herbed goat cheese spread, seasoned olives, and vegetable crudité attractively on a large serving board. Add warm pita triangles and crackers to one side. Tuck lemon wedges and extra herbs around the board.
- 12
Serving suggestions
Serve chilled or at room temperature. Encourage guests to dip vegetables and pita in hummus and spread goat cheese on crackers. Leftovers: store hummus and goat cheese covered in the refrigerator for up to 3 days; olives keep up to 5 days.