Weary Traveler Hummus Platter Recipe

Cook/prepare chickpeas (if using canned)

If using canned chickpeas, drain and rinse them well. For extra-smooth hummus, remove a few skins by gently rubbing chickpeas between towels; this step is optional.

Blend base

In a food processor, combine drained chickpeas, tahini, lemon juice, garlic cloves, 3 tablespoons olive oil, cumin and salt. Process for 1 minute until coarse.

Adjust texture

With the processor running, add cold water 1 tablespoon at a time until hummus is very smooth and spreadable (about 1–2 tablespoons). If too thick, add up to 2 more tablespoons water or a little additional olive oil.

Finish and season

Taste and adjust salt, lemon, or cumin as desired. Transfer hummus to a shallow serving bowl, use the back of a spoon to create a shallow well in the center. Drizzle about 1 tablespoon olive oil over the surface and sprinkle smoked paprika.

If artichoke hearts are packed in oil, drain lightly reserving a little oil. Toss quartered artichoke hearts with 1 tablespoon olive oil (or the reserved oil) and 1 tablespoon chopped parsley. Warm briefly in a skillet over medium heat for 1–2 minutes to take the chill off, or serve at room temperature.

In a small bowl, combine mixed olives with orange zest, lemon zest, red pepper flakes and 1 tablespoon olive oil. Toss to coat and let sit at room temperature for at least 10 minutes to allow flavors to meld. Stir again before serving.

Halve the cherry tomatoes. Trim and cut carrots and celery into even sticks. Warm pita triangles briefly in a dry skillet or oven (350°F/175°C for 5 minutes) so they are pliable and slightly toasty. Arrange vegetables and pita on a platter.

Place the bowl of hummus in the center of a large serving platter. Spoon artichoke hearts and citrus-marinated olives into small piles around the hummus. Arrange halved cherry tomatoes, carrot and celery sticks, and pita triangles attractively around the bowl.

Finish with a drizzle of olive oil over the artichokes and olives if desired, sprinkle toasted sesame seeds and remaining chopped parsley over hummus and vegetables for color. Serve immediately.