Hummus Plate Recipe

Roast beets (if not pre-roasted)

Preheat oven to 400°F (200°C). Wrap 1 large beet (to yield about 1 cup chopped) in foil with a drizzle of olive oil and a pinch of salt. Roast 45–60 minutes until tender when pierced with a fork. Let cool, peel and roughly chop. (If using pre-roasted beets, skip this step.)

In a food processor combine drained chickpeas, roasted beets, tahini, lemon juice, olive oil, garlic clove, ground cumin, and salt. Process until smooth, stopping to scrape down the sides as needed.

With the processor running, add 1–2 tablespoons of water (or reserved chickpea liquid) until the hummus reaches a creamy, spreadable consistency. Taste and adjust seasoning with additional salt, lemon juice, or cumin as desired.

Transfer hummus to a bowl and refrigerate while you prepare the rest of the plate (or let it come to room temperature if serving immediately).

Slice the cucumber into half-moons (about 1/4-inch thick). Halve the cherry tomatoes. Pit and halve the kalamata olives if not already pitted.

Crumble the feta into a small bowl. Chop the parsley and set aside a small amount for garnish.

When ready to assemble, spoon or spread a generous mound (about 1/2 to 3/4 cup) of roasted beet hummus onto the center of a serving plate and use the back of a spoon to create a shallow well in the middle for olive oil drizzle.

Arrange cucumber slices, tomato halves, and olives around the hummus in sections or in a casual cluster. Sprinkle crumbled feta over one area of the plate and scatter chopped parsley over the plate.

Drizzle 1 tablespoon extra-virgin olive oil over the hummus and garnish with a light dusting of smoked paprika if desired. Serve with lemon wedges on the side.

Preheat a grill pan or outdoor grill to medium-high heat. Brush each pita or flatbread lightly with olive oil and sprinkle with a pinch of sea salt.

Grill the pitas 1–2 minutes per side until warm, slightly charred and pliable. Remove and cut each into 6 wedges for serving. For a gluten-free option, use GF flatbread and follow the same grilling steps.

Arrange grilled pita wedges around the hummus plate so guests can scoop hummus and grab garnishes.