Soom Signature Platter Recipe

Classic Hummus

In a food processor combine 1 cup drained chickpeas, 1/3 cup tahini, 2 tbs lemon juice, 1 garlic clove, 1/4 cup olive oil, 1/4 cup ice water, 1/2 tsp salt and 1/3 tsp cumin. Process until very smooth, scraping sides. If too thick, add ice water 1 tbs at a time until creamy. Taste and adjust salt, lemon, or tahini. Transfer to a shallow bowl and smooth the surface.

Roasted Red Pepper Hummus

To the food processor add 1 cup chickpeas, 1/3 cup tahini, 1/2 cup roasted red peppers, 2 tbs lemon juice, 1 garlic clove, 2 tbs olive oil, 1/4 cup ice water and 1/2 tsp salt. Process until smooth and the pepper is fully incorporated. Adjust seasoning. Spoon into a separate shallow bowl.

Beet Hummus

Combine remaining 1 cup chickpeas, 1/3 cup tahini, 1 cup roasted beets, 2 tbs lemon juice, 1 garlic clove, 2 tbs olive oil, 1/4 cup ice water, 1/2 tsp salt and 1 tsp lemon zest in the food processor. Purée until smooth and vibrantly colored. Adjust salt and lemon. Transfer to a bowl.

Finish all three hummus bowls by making a shallow well in each center. Drizzle 1 tsp extra-virgin olive oil over each, dust the classic with smoked paprika, the red pepper with a pinch of sumac, and the beet hummus with a few toasted sesame seeds.

Whisk together 3/4 cup tahini, 1/4 cup lemon juice, 1 tsp maple syrup, 1 minced garlic clove and 1/2 tsp salt in a bowl. Add warm water 1 tbs at a time, whisking until the sauce reaches a pourable, creamy consistency (about 3–4 tbs). Taste and adjust lemon or salt. Transfer to a squeeze bottle or small serving bowl.

Preheat oven to 450°F (230°C). Prick 2 eggplants with a fork and place on a sheet pan. Roast 30–40 minutes, turning occasionally, until skins are charred and flesh collapses. Alternatively, char over a gas burner for a smokier flavor. Let cool, then scoop out flesh into a strainer and let drain 10 minutes to remove excess liquid.

In a bowl combine drained eggplant flesh, 1/4 cup tahini, 2 tbs lemon juice, 1 minced garlic clove, 2 tbs olive oil, 1/2 tsp smoked paprika and 1 tsp salt. Mash with a fork or pulse briefly in a food processor for a slightly chunky texture. Adjust seasoning and transfer to a serving dish. Drizzle with a little olive oil and sprinkle extra smoked paprika.

Warm pita: brush pita lightly with olive oil and warm in a 350°F (175°C) oven for 6–8 minutes or toast on a skillet until pliable and slightly crisp at edges. Keep wrapped in a towel to stay warm.

Arrange sliced cucumber, cherry tomatoes, radishes, carrot sticks, olives and pickles on a board or platter in groups for visual appeal. Scatter chopped parsley and toasted pine nuts (or za’atar almonds) among the vegetables.

If using spiced chicken skewers: season small chicken pieces or strips with salt, pepper, 1 tsp ground cumin, 1/2 tsp smoked paprika and a drizzle of olive oil. Thread onto skewers and cook on a medium-hot grill or grill pan 3–4 minutes per side until cooked through. Brush with remaining 1 tbs olive oil and rest briefly.

If using lamb kefta: form 1/2 lb seasoned ground lamb into small oblong kebabs, grill or broil 3–4 minutes per side until done. Alternatively use store-bought falafel warmed per package instructions.

Keep proteins warm and arrange on the platter near the hummus and baba ganoush.

Choose a large serving board or platter. Place the three hummus bowls and the baba ganoush spaced across the board. Add the squeeze bottle or small bowl of Soom Lemon Tahini Sauce beside them.

Arrange warm pita, grilled proteins, and fresh vegetables in groups around the dips. Add olives, pickles, and scatter microgreens and pomegranate seeds for color.

Finish by drizzling extra-virgin olive oil (about 2 tbs) over hummus bowls, sprinkling sumac and toasted sesame seeds where indicated, and a final dusting of chopped parsley. Serve immediately, providing small spoons for the dips and extra napkins.