Ramadan Iftar Mezze Board with Hummus and Cacık

Hummus

• 400 g Canned chickpeas
• 60 g Tahini
• 1 medium Lemon
• 1 clove Garlic
• 2 tbsp Extra virgin olive oil
• ½ tsp Ground cumin
• ¾ tsp Fine sea salt
• 60 ml Water

Cacık

• 1 medium Cucumber
• 300 g Greek yogurt
• 1 clove Garlic
• 1 tsp Dried mint
• 1 tbsp Extra virgin olive oil
• ½ tsp Fine sea salt

To serve

• 4 pieces Pita bread
• 150 g Black Kalamata pitted olives

1. Drain and rinse the chickpeas. Finely grate the garlic and zest the lemon, then juice it.
2. In a food processor, blend the chickpeas, tahini, most of the lemon juice, 2 tbsp olive oil, cumin, salt and water until smooth. Taste and add a little more lemon juice if you want it sharper, then scrape into a bowl and swirl the top.
3. Coarsely grate the cucumber, then squeeze out excess liquid with your hands. In a bowl, mix the cucumber with the yogurt, remaining grated garlic, dried mint, 1 tbsp olive oil and salt until creamy.
4. Warm the pita breads in a 200°C (390°F) oven for 3 to 5 minutes, just until soft and heated through. Cut or tear into dipping pieces.
5. Arrange the hummus, cacık and olives on a board with the warm pita. Finish the hummus with a little extra olive oil from the swirl, and serve straight away.

Made this recipe? Rate it — a comment is optional.