Shareable Apps Recipe

Blend base

Place drained chickpeas, avocado, tahini, lemon juice, olive oil, minced garlic, cumin, salt, and pepper in a food processor or high-speed blender.

Process to smooth

Pulse until combined, then run the processor continuously while adding reserved chickpea liquid (or water) a tablespoon at a time until the mixture reaches a creamy, spreadable consistency (about 45–60 seconds). Scrape down sides as needed.

Adjust seasoning

Taste and adjust salt, lemon, or cumin if needed. Transfer to a serving bowl, drizzle a little olive oil over the top and sprinkle smoked paprika and chopped cilantro or parsley for garnish.

Toast walnuts

In a small skillet over medium heat, melt butter. Add chopped walnuts and toast, stirring, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and stir in honey and red pepper flakes. Let cool slightly.

Prepare crostini

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil. Toast in the oven until golden and crisp, about 6–8 minutes, turning once.

Assemble

Spread a thin layer of softened goat cheese on each toasted baguette slice. Top with a spoonful of the honey-walnut mixture. Finish with a light sprinkle of sea salt.

Make brine

In a small saucepan combine white wine vinegar, water, sugar, and salt. Warm gently just until sugar and salt dissolve (do not boil). Remove from heat and let cool slightly.

Pickle

Place sliced cucumber, red onion, and radishes into a jar or bowl. Pour the warm brine over the vegetables, add peppercorns if using, press down so vegetables are submerged. Let sit at room temperature for 30 minutes for quick pickle, or refrigerate for at least 1 hour for more flavor. Keep refrigerated up to 5 days.

Arrange platter

On a large shallow platter or board, spoon the avocado hummus into a shallow bowl or spread it directly on the board. Arrange crostini with goat cheese and honey walnuts nearby. Scatter quick pickled veggies and assorted crackers or pita chips around. Tuck fresh herbs and lemon wedges into gaps.

Final touches

Offer extra olive oil, smoked paprika, and salt at the table. Encourage guests to dip crackers into hummus, top crostini with pickles if desired, and squeeze lemon over crostini for brightness.