Neighbors Hummus Plate Recipe

Prepare chickpeas

Drain and rinse the canned chickpeas. For an extra-silky hummus, optionally peel a few chickpeas by rubbing between your fingers; this is optional but recommended if time allows.

Blend hummus

In a food processor combine chickpeas, tahini, lemon juice, garlic, cumin and salt. Pulse to combine, then with the processor running slowly add 1/4 cup extra-virgin olive oil. Add 1–2 tablespoons ice water to reach a smooth, creamy consistency. Process 1–2 minutes until very smooth, scraping down the sides as needed.

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 make a shallow well in the center for oil and toppings.

If using jarred roasted peppers, drain and pat dry, then slice into thin strips. Toss the roasted peppers and halved olives with 1 tablespoon olive oil and 1/4 tsp black pepper. Set aside to bring to room temperature so flavors open up.

Slice the cucumber into 1/4-inch half-moons. Crumble the feta and chop the parsley. Keep the cucumber crisp and chilled until assembly to maintain texture.

Preheat the oven to 400°F (200°C). Cut each pita pocket into 8 triangles. Toss pita triangles with 2 tablespoons olive oil, 1/2 tsp sea salt and 1/2 tsp smoked paprika (if using) until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, turning once, until golden and crisp. Cool on a rack.

Spoon the prepared hummus into a shallow serving plate, smoothing the top and creating a shallow well in the center.

Arrange the roasted red peppers and olives on one side of the hummus, place cucumber slices on another side, and sprinkle crumbled feta and chopped parsley over the hummus and vegetables.

Drizzle 1 tablespoon extra-virgin olive oil and 2 tablespoons balsamic glaze over the plate, finishing with freshly ground black pepper to taste.

Serve immediately with the warm, crisp pita chips on the side for scooping. Leftover hummus can be refrigerated in an airtight container for up to 4 days; pita chips are best served the same day.