Garden Sampler Recipe

Prepare beans

Drain and thoroughly rinse 2 cups canned white beans. If you prefer extra-smooth hummus, remove a few skins by rubbing beans between clean towels and discard loosened skins.

Blend base

In a food processor combine the rinsed beans, 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 2 tablespoons tahini (if using), 1 peeled garlic clove, and 1 teaspoon finely chopped fresh rosemary. Pulse to combine until mixture is broken down.

Emulsify

With the processor running, stream in the remaining 1 tablespoon olive oil and 2 tablespoons cold water to loosen the mixture. Process until smooth and creamy, stopping to scrape down the bowl as needed.

Season

Taste and season with 3 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, adjusting lemon, salt, and water to achieve a bright, balanced taste and spreadable texture.

Finish

Transfer hummus to a shallow serving bowl, use the back of a spoon to create a shallow well in the center, and drizzle a little olive oil. Sprinkle a tiny pinch of chopped rosemary on top for garnish (reserve rosemary sprigs for the board).

Blanch 1 cup packed basil leaves in boiling water for 10 seconds, then immediately transfer to an ice bath. Squeeze out excess water, then combine basil, 1/2 cup extra-virgin olive oil and 1/4 teaspoon salt in a blender. Puree until very smooth. Strain through a fine mesh sieve or cheesecloth into a small bowl, pressing to extract oil. Set aside. (Can be made up to 24 hours ahead and refrigerated — bring to room temperature before serving.)

Apple: Core and thinly slice 1 green apple. To prevent browning, lightly toss slices with 1 teaspoon lemon juice (from the hummus lemon) if desired. Arrange on the board in a fan.

Cucumbers: Slice 2 mini or Persian cucumbers on the bias into 1/4-inch thick slices. Pat dry with a paper towel to remove excess moisture.

Pepperoncinis & Olives: Drain pepperoncinis and place in a small pile. Rinse and drain 3/4 cup pitted kalamata olives and place in a small dish or pile on the board.

Pickled Eggs: Halve 2 pickled eggs lengthwise and pat dry. Place cut-side up for an attractive display.

Feta: Crumble 1/2 cup feta into a small ramekin or scatter on the board near the hummus for easy scooping. Reserve the rosemary sprigs for small visual garnish clusters.

Warm pita: Preheat the oven to 350°F (175°C) or heat a skillet over medium. Brush 4 pita rounds lightly with 1 tablespoon olive oil and warm on a baking sheet for 4–6 minutes until soft and slightly puffed, or toast each in the skillet 1–2 minutes per side. Keep covered with a clean towel to stay soft until serving. Cut each pita into 6 wedges.

Select a shallow board or large platter. Spoon the white bean & rosemary hummus into a shallow bowl or place a generous smear directly on the board. Arrange apple slices, cucumber slices, pepperoncinis, kalamata olives, halved pickled eggs, and pita wedges around the hummus in visually appealing groups.

Place the crumbled feta in a small dish or scatter near the hummus. Drizzle the basil oil lightly over the hummus and a few apple or cucumber slices as a flavor accent. Garnish with reserved rosemary sprigs.

Serve immediately, providing small forks or toothpicks for olives and pepperoncinis and a spreader for hummus. Encourage guests to combine elements (hummus + feta + cucumber or apple + olive) for varied bites.