Hummus Plate Recipe

Prepare chickpeas (optional smoother texture)

If you prefer extra-smooth hummus, peel skins from chickpeas by rubbing between your hands or simmer drained chickpeas in 1 cup water for 10 minutes then drain. This step is optional.

In a food processor, combine drained chickpeas, tahini, lemon juice, garlic, cumin and salt. Pulse until coarsely combined.

With the processor running, drizzle in 2 tablespoons olive oil and 2 tablespoons cold water. Continue processing until very smooth, scraping down the bowl once or twice. Adjust texture with additional water (1 tsp at a time) if needed.

Taste and adjust seasoning — add more lemon juice or salt if desired. Transfer hummus to a shallow serving bowl, make a slight well in the center with the back of a spoon, drizzle remaining 1 tablespoon olive oil and sprinkle smoked paprika and chopped parsley if using.

Wash and dry the vegetables. Peel the carrot and cut into even sticks about 3 inches long. Quarter the cucumber lengthwise and slice into 2–3 inch sticks or leave as quarters for dipping. Halve the cherry tomatoes.

Arrange carrot sticks, cucumber sticks, and halved cherry tomatoes on one side of the serving plate around the hummus bowl. Add lemon wedges and sprinkle chopped parsley over vegetables and hummus rim if using.

Preheat a grill pan or skillet over medium-high heat. Brush both sides of each flatbread lightly with olive oil and sprinkle each with a pinch of salt.

Place flatbreads on the hot pan and warm 1–2 minutes per side, until grill marks appear and the bread is pliable and slightly charred. Remove and keep warm, stacking them covered with a clean towel to stay soft.

Cut warmed flatbreads into wedges (6–8 wedges per flatbread) and arrange on the plate with the hummus and vegetables.