Table-sharing Hummus Recipe

Prep chickpeas

If using canned chickpeas, drain and reserve the liquid (aquafaba). For a silkier hummus, optionally rub chickpeas between your hands or a towel to remove loose skins, then drain.

In a food processor, combine the drained chickpeas, tahini, fresh lemon juice, garlic cloves, ground cumin, and 1 teaspoon of the fine sea salt. Pulse to combine until chunky.

With the processor running, drizzle in 1/4 cup cold-pressed Greek estate olive oil. Add 1/4 cup reserved chickpea liquid (or water) and 3 ice cubes to help emulsify and cool the mixture. Continue processing until very smooth and whipped, 2–4 minutes. Stop occasionally to scrape down the sides.

Taste and adjust seasoning: add remaining 1/2 tsp fine sea salt, more lemon juice, or more reserved liquid to reach a spreadable, silky texture. The hummus should be thick but pourable enough to create a shallow well in the center when plated.

Preheat a stone baking dish or cast-iron skillet in a hot oven or on a hot stone/grill until very hot (about 10 minutes at 220°C / 430°F). The goal is to warm and lightly blister the olives, not to dry them out.

While the stone heats, combine in a bowl the mixed olives, 3 tbs cold-pressed olive oil, blood orange zest and juice (reserve a small splash of juice), chopped rosemary, thyme leaves, lemon zest, dried chili flakes, coarse sea salt and cracked black pepper. Toss to coat evenly.

Carefully transfer the olive mixture to the preheated stone or skillet in a single layer. Roast or sear for 6–8 minutes, tossing once halfway through, until skins are slightly blistered and herbs are fragrant. Watch closely so olives do not burst excessively.

Remove from heat and immediately drizzle the reserved splash of blood orange juice and an extra teaspoon of cold-pressed olive oil over the olives. Let sit 2 minutes to marry flavors.

Spoon the whipped hummus into a large shallow communal plate or wide bowl, using the back of a spoon to spread it outward and create a shallow well in the center.

Pour 2 tbs extra cold-pressed Greek estate olive oil over the hummus, letting some pool in the well. Sprinkle smoked paprika lightly over the oil for color and a hint of smokiness.

Arrange the warm stone‑fired olives on top of and around the hummus, distributing them so guests can sample both together.

Scatter toasted pine nuts or a dusting of spiced za'atar and the chopped fresh parsley over the top. Serve immediately with warm flatbread, pita, or crisp vegetables for table sharing.

Notes: Keep extra reserved chickpea liquid on hand to loosen hummus if it thickens. For a creamier hummus, simmer drained chickpeas in baking soda briefly, rinse, then proceed (this is optional and requires extra time).