Hummus Plate Recipe

Prepare chickpeas (optional skin removal)

If you prefer an extra-smooth hummus, pinch each chickpea between thumb and forefinger to remove skins. This step is optional but yields a silkier texture. Rinse drained chickpeas briefly and pat dry.

Blend hummus

In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic clove, ground cumin, and 0.5 teaspoon of the sea salt. Pulse until roughly combined.

Emulsify

With the processor running, slowly stream in 2 tablespoons olive oil. Next add cold water, 1 tablespoon at a time, scraping down the sides as needed, until the mixture reaches a smooth, creamy consistency (about 1–2 minutes). Taste and adjust seasoning, adding remaining salt or more lemon juice if desired.

Finish and plate

Transfer hummus to a shallow serving bowl. Using the back of a spoon, create a well in the center. Drizzle 1 tablespoon olive oil over the top and sprinkle smoked paprika and chopped parsley (if using) for color.

Wash all vegetables thoroughly. Halve the cucumber lengthwise and slice into 1/4-inch half-moons. Slice the red bell pepper into thin strips, removing core and seeds. Peel the carrot and cut into sticks roughly 3 inches long and 1/4 inch thick. Trim celery and cut into sticks matching the carrots. Halve the cherry tomatoes if large. Arrange all vegetables on a serving board or plate around the hummus bowl.

Preheat a grill pan or outdoor grill to medium-high or heat a skillet over medium-high heat. Brush both sides of each pita lightly with the 1 tablespoon olive oil. If you like, sprinkle a pinch of coarse sea salt over the oiled surfaces.

Grill pita for about 1–2 minutes per side until grill marks appear and the bread is warmed through and slightly charred. Remove and, if serving as wedges, cut each pita into 6–8 wedges with a sharp knife.

Arrange the warm pita wedges on the serving board alongside the hummus and fresh vegetables.