Hummus Platter Recipe

Prepare Beans

Drain and rinse the cannellini beans well. Pat lightly dry with paper towel to remove excess moisture.

Blend

In a food processor, combine the drained beans, tahini, lemon juice, garlic cloves, olive oil (3 tbs), cold water, ground cumin, kosher salt, and black pepper. Process until very smooth, stopping to scrape down the bowl as needed (about 1–2 minutes). If the hummus is too thick, add up to 1–2 tablespoons more cold water, 1 teaspoon at a time, until you reach a creamy, spreadable consistency.

Adjust Seasoning

Taste and adjust salt, lemon, or garlic to preference. Transfer hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center for olive oil and za'atar.

In a small bowl, mix the za'atar with 2 tablespoons olive oil. Spoon or drizzle the za'atar oil into the well created in the hummus. Sprinkle a little extra za'atar across the surface if desired.

Prepare the vegetables: quarter the tomato, peel and cut the carrots into sticks or ribbons, halve the cucumber lengthwise and slice into 1/4-inch pieces, and thinly slice the radishes. Arrange the vegetables neatly around the hummus on a large platter or on individual plates. Scatter parsley leaves over the vegetables and place lemon wedges at the side for squeezing.

Optional seasoning: lightly drizzle a small amount of olive oil and a pinch of salt over the tomato and cucumber if desired.

Warm the flatbreads: brush each flatbread lightly with the reserved olive oil and warm in a 350°F (175°C) oven for 5–7 minutes, or warm on a skillet over medium heat 1–2 minutes per side until pliable and slightly charred. Cut into quarters or leave whole for tearing.

Place the bowl of hummus centered on the platter with za'atar oil visible. Surround with the arranged vegetables and warm flatbread. Finish with an additional drizzle of olive oil over the hummus if desired and a final sprinkle of za'atar. Serve immediately, using flatbread or vegetables to scoop the hummus.