Vibrant shareable assortment of classic Middle Eastern appetizers featuring hummus, olives, cheese, pita, and fresh vegetables.
# What You’ll Need:
→ Hummus
01 - 1½ cups (400 g) cooked chickpeas, drained and rinsed
02 - ¼ cup (60 ml) tahini
03 - 3 tbsp fresh lemon juice
04 - 2 tbsp extra virgin olive oil, plus extra for drizzling
05 - 1 small garlic clove, minced
06 - ½ tsp ground cumin
07 - ½ tsp salt
08 - 2–3 tbsp cold water
→ Vegetables
09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, sliced
11 - 1 cup red bell pepper, sliced
12 - 1 cup carrot sticks
→ Olives & Cheese
13 - 1 cup mixed olives (green and Kalamata), pitted if desired
14 - 150 g feta cheese, cut into cubes or slices
→ Bread
15 - 4 pita breads, cut into triangles
→ Garnishes
16 - 2 tbsp chopped fresh parsley
17 - 1 tsp sumac or paprika
18 - Lemon wedges
# Directions:
01 - In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until smooth, adding cold water a tablespoon at a time to reach desired creaminess. Taste and adjust seasoning if needed.
02 - Arrange the hummus in a shallow bowl or spread on a platter. Drizzle with extra olive oil and sprinkle with sumac or paprika.
03 - Artfully arrange cherry tomatoes, cucumber, bell pepper, carrot sticks, olives, and feta cheese around the hummus.
04 - Warm the pita bread if desired, then cut into triangles and add to the platter.
05 - Garnish with chopped parsley and lemon wedges. Serve immediately.
