Mediterranean Hummus Plate Recipe

1. Prepare and Blend

Rinse and drain the canned chickpeas. For extra-smooth hummus, remove a few skins by pinching each chickpea between fingers (optional). In a food processor, combine chickpeas, 1/2 cup tahini, 1/4 cup lemon juice, 2 garlic cloves, 3 tbs olive oil, 1 tsp ground cumin and 1 tsp kosher salt.

2. Process until mixture is thick and somewhat smooth, then with the motor running add 1/4 cup water (or reserved chickpea liquid) in a slow stream to achieve a creamy, spreadable consistency. Scrape down the bowl and process another 30–60 seconds until silky.

3. Taste and adjust: add more lemon, salt, or tahini as needed. Transfer hummus to a shallow serving bowl, make a shallow well in the center, drizzle 1 tbs olive oil and sprinkle 1/2 tsp smoked paprika for garnish.

4. Prepare the marinated olives: if olives are whole, pit them or leave whole as preferred. Toss olives with 1 tsp citrus zest (lemon or orange) and a small drizzle (about 1 tsp) of olive oil. Set aside to let flavors meld.

5. Drain and quarter the marinated artichoke hearts if needed. Arrange cucumber slices and halved cherry tomatoes on a small bowl or directly on the plate with hummus.

6. Roughly chop 2 tbs parsley and reserve a pinch for finishing the plate.

7. Prepare the couscous: place 1/2 cup couscous in a heatproof bowl, pour 1/2 cup boiling water over it, cover and let sit 5 minutes. Fluff with a fork and drizzle 1 tbs olive oil to separate grains. Let cool slightly.

8. If using bulgur for tabbouleh: soak 1/4 cup fine bulgur in just-boiled water to cover for 10 minutes, then drain and squeeze out excess water. Combine drained bulgur (or extra couscous) with the fluffed couscous.

9. Add 2 tbs chopped mint, 1 tbs lemon juice, 1 tbs olive oil and 1/4 tsp kosher salt to the couscous/bulgur. Stir in 1/4 cup chopped parsley and 1 cup halved cherry tomatoes. Toss gently and adjust seasoning. This yields a light couscous-tabouleh salad to serve alongside the hummus.

10. Whisk together 2 tbs tahini, 2 tbs lemon juice, 1 tbs olive oil, 1/2 tsp minced garlic, 1/2 tsp honey or maple syrup (optional), 1/2 tsp kosher salt and 1/4 tsp black pepper in a small bowl. Add up to 2 tbs water, 1 tbs at a time, until the dressing reaches a pourable vinaigrette consistency.

11. Taste and adjust acidity or salt. Reserve about 1–2 tbs to dress the couscous-tabouleh and set aside the remainder for drizzling over the plate.

12. On a large serving plate, spread the hummus in a wide circle or shallow bowl and make a small well in the center for oil. Arrange warmed pita wedges to one side.

13. Spoon the couscous-tabouleh salad next to the hummus. Arrange marinated artichoke hearts, citrus-marinated olives, cucumber slices and remaining halved cherry tomatoes in separate small piles around the hummus for visual variety.

14. Lightly dress the mixed greens or microgreens with 1–2 tbs of the lemon tahini vinaigrette and place as a tossed side salad on the plate.

15. Finish by drizzling any remaining vinaigrette over the tomatoes or couscous if desired, sprinkle reserved parsley over the entire plate, add lemon wedges, and serve with pita. Offer extra olive oil and smoked paprika for guests to adjust.