Hummus Platter Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse well. Reserve 1–2 tablespoons of the canning liquid (aquafaba) if you prefer a lighter hummus; otherwise use cold water.

Blend base

In a food processor, add the chickpeas, tahini, lemon juice, garlic clove, ground cumin, and 1/2 teaspoon fine sea salt. Pulse to combine until coarse.

Emulsify

With the processor running, drizzle in 2 tablespoons olive oil and 2 tablespoons cold water (or aquafaba) in a steady stream. Process 1–2 minutes until very smooth and creamy, stopping to scrape down the sides as needed. Add an additional tablespoon of water if too thick.

Adjust seasoning

Taste and adjust salt, lemon, or cumin to preference. Transfer hummus to a shallow serving bowl, create a shallow well in the center, drizzle 1 tablespoon olive oil over the top and sprinkle with 1/2 teaspoon smoked paprika.

Preheat the oven to 400°F (200°C). Toss the halved tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper and 1/4 teaspoon dried oregano if using. Spread cut-side up on a small baking sheet lined with parchment.

Roast for 12–18 minutes until the tomatoes are softened and slightly caramelized around the edges. Remove from oven and let cool slightly. Transfer to a small bowl for serving.

Warm pita: Wrap pita wedges in foil and warm in the oven at 350°F (175°C) for 6–8 minutes, or toast lightly in a skillet with a little olive oil for 1–2 minutes per side until golden.

Arrange platter: On a large shallow platter or board, place the bowl of hummus slightly off-center. Spoon the roasted tomatoes beside the hummus. Scatter the crumbled feta and kalamata olives in small piles around the hummus. Fan the cucumber slices and arrange the warmed pita wedges on the side.

Garnish and finish: Sprinkle chopped parsley over the hummus and around the platter. Add lemon wedges. Optionally drizzle a little more olive oil over the feta and olives. Serve immediately so pita is warm and hummus fresh.