Hummus Platter with Spiced Olive Oil, Pitta and Vegetables

Hummus

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

Spiced oil and platter

• 2 tbsp Extra virgin olive oil
• 1 tsp Ground cumin
• ¼ tsp Black pepper
• 4 pieces Pita bread
• 1 medium Cucumber
• 250 g Cherry tomatoes
• 120 g Black Kalamata pitted olives
• 10 g Fresh parsley

1. Drain and rinse the chickpeas. Zest the lemon, then juice it; set both aside.
2. In a food processor, blend the chickpeas, tahini, garlic, lemon juice, 3 tbsp olive oil, water and salt until very smooth. Scrape down the bowl once or twice, then blend again until creamy; add a splash more water if needed for a softer texture.
3. Warm 2 tbsp olive oil in a small saucepan over a low heat, then stir in the cumin and black pepper (if using). Cook for 30 to 60 seconds until fragrant, then take off the heat so it stays warm but does not brown.
4. Toast the pita bread until warm and lightly crisp, then cut into wedges. Slice the cucumber into batons and halve the cherry tomatoes.
5. Spoon the hummus onto a platter and swirl the top with the back of a spoon. Drizzle over the warm spiced oil, then finish with the lemon zest and scatter over the parsley; add the olives, cucumber and tomatoes alongside and serve with the toasted pita.

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