Hummus Platter Recipe

Prepare base

Rinse and drain the 2 cups of canned chickpeas. Reserve 2 tablespoons of the liquid from the can (aquafaba) or set aside plain water. Place the chickpeas, 1/2 cup tahini, 1/4 cup fresh lemon juice, 2 tablespoons olive oil, 2 peeled garlic cloves, 1 tsp ground cumin and 1 tsp fine sea salt into a food processor.

Process to smooth

Pulse until the mixture begins to come together. With the processor running, add 1–2 tablespoons of the reserved chickpea liquid or water through the feed tube until the hummus reaches a smooth, creamy consistency. Scrape down the sides as needed and process another 30–60 seconds.

Adjust seasoning

Taste and adjust salt, lemon or garlic to preference. Transfer hummus to a shallow serving bowl, smooth the top with the back of a spoon, drizzle 1 tablespoon extra-virgin olive oil over the surface and dust with 1/2 teaspoon smoked paprika.

Preheat the oven to 450°F (230°C). Line a baking sheet with foil. Cut the red bell peppers in half lengthwise and remove seeds and membranes. Toss the pepper halves with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper, cut side down, and arrange skin-side up on the baking sheet.

Roast until charred and tender, about 20–25 minutes. Remove from oven and transfer peppers to a bowl; cover tightly with plastic wrap or a lid for 10 minutes to steam (this loosens the skins). Once cool enough to handle, peel off and discard the skins. Slice into strips and set aside at room temperature.

Preheat the oven to 400°F (200°C). Pat the 1 cup chickpeas dry with paper towels to remove as much moisture as possible. Toss with 1 tsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp ground cumin and 1/2 tsp salt until evenly coated.

Spread chickpeas in a single layer on a small baking sheet. Roast 25–35 minutes, shaking the pan every 10 minutes, until golden and crisp. Remove from oven and let cool; they will crisp further as they cool.

Prepare vegetables while chickpeas roast: trim baby carrots, slice cucumber into sticks, halve radishes and rinse cherry tomatoes. Pat dry and arrange on a platter or bowl for serving.

Warm pita in a 350°F (175°C) oven for 5–7 minutes or directly over a gas flame until slightly charred and pliable. Brush with 1 tsp olive oil if desired and cut into quarters for serving.

On a large serving platter, spoon the hummus into the center and create a shallow well in the middle. Arrange roasted red pepper strips on one side, roasted chickpeas in a small pile, and the crudité vegetables in separate clusters around the hummus. Fan the warmed pita quarters on the platter (or omit for gluten-free).

Scatter chopped parsley and toasted pine nuts or almonds over the hummus and peppers. Serve with lemon wedges on the side for squeezing. Serve immediately at room temperature.