From the recipe box
Hummus Mezze Plate
Shopping list
Ingredients
0 of 15 gathered
Step by step
Method
5 steps
- 1
In a food processor, blend 2 cans (15 oz each) drained chickpeas (liquid reserved), ½ cup tahini, ¼–⅓ cup fresh lemon juice, 3 minced or grated garlic cloves, and 1 teaspoon ground cumin until mostly smooth — scrape the bowl once so nothing hides in the corners.
- 2
Stream in 2–4 tablespoons reserved chickpea liquid (or water) a spoonful at a time until the hummus is creamy and spoonable, not stiff. Season with kosher salt and black pepper; taste and add more lemon or cumin if it tastes flat.
- 3
Spread the hummus in a shallow bowl or on a large plate. Use the back of a spoon to make a well, drizzle generously with extra-virgin olive oil, and dust with paprika or sumac if you have it.
- 4
Arrange warm pita wedges, sliced cucumber, tomato wedges, about ½ cup olives, and chopped parsley around the hummus. Pickled peppers or carrot sticks are nice extras.
- 5
Serve family-style so everyone scoops and builds their own bites. You want silky lemony hummus with crisp veg and warm pita — not pasty thick paste or a sharp raw-garlic blast.