Mediterranean Plate Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse them. For extra-smooth hummus, remove and reserve a few whole chickpeas for garnish and optionally peel skins by gently pinching each chickpea between fingers; this step is optional but yields creamier texture.

In a food processor combine chickpeas, tahini, lemon juice, garlic, ground cumin and kosher salt. Process until roughly combined (about 30 seconds). Scrape down sides.

With the motor running, stream in 2 tablespoons extra-virgin olive oil and 2 tablespoons ice water. Continue processing until very smooth and creamy, 1–2 minutes. If too thick, add additional tablespoon of water at a time until desired consistency is reached.

Taste and adjust seasoning with more salt, lemon, or cumin as desired. Transfer hummus to a shallow serving bowl and smooth the top with the back of a spoon. Sprinkle smoked paprika lightly over the surface and reserve for assembly.

Preheat your oven to 450°F (230°C). Line a baking sheet with foil for easy cleanup.

Place whole red bell peppers on the prepared baking sheet. Roast in the oven until skins are blackened and blistered on all sides, 20–25 minutes, turning peppers every 6–8 minutes with tongs so they char evenly.

Remove peppers from oven and immediately place them in a large heatproof bowl. Cover tightly with plastic wrap or a lid to steam for 10–15 minutes—this loosens the skins.

Once cool enough to handle, peel off the charred skin, remove stems and seeds, and slice the peppers into 1/2-inch strips. Toss the strips with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon red wine vinegar. Taste and adjust seasoning.

Preheat a dry skillet over medium-high heat or preheat oven to 350°F (175°C). If using skillet, warm each pita 30–45 seconds per side until puffed and lightly toasted; if using oven, wrap pitas in foil and warm for 8–10 minutes. Optionally brush lightly with 1 teaspoon olive oil before warming for extra flavor.

Keep warmed pitas covered with a clean towel to remain soft until serving.

Spoon the hummus into the center of a large shallow plate, spreading slightly to create a well in the middle.

Arrange roasted red pepper strips on top of and around the hummus, leaving some peppers in the center well so they sit on the hummus surface.

Sprinkle 1/2 cup crumbled feta evenly over the peppers and hummus. Drizzle 1 tablespoon extra-virgin olive oil over the plate and scatter 2 tablespoons chopped parsley for color and freshness.

Serve immediately with warm pita on the side. Provide small spoons or spreaders for guests to scoop hummus and peppers onto pita. Leftovers will keep refrigerated in an airtight container for up to 3 days.