Ingredients
Method
Instructions
- Prepare the Hummus: In a food processor, combine the tahini and lemon juice. Process until the mixture lightens in color and thickens slightly (about 1 minute). Scrape down the sides.
- Add the garlic, cumin, and salt to the food processor. Pulse several times to combine.
- Add the rinsed and drained chickpeas gradually, processing until relatively smooth. While the machine is running, slowly drizzle in the 2 tablespoons of olive oil.
- If the hummus is too thick, add 1-2 tablespoons of cold water until desired creamy consistency is reached. Taste and adjust salt, lemon, or cumin as necessary. Transfer the hummus to a shallow serving bowl.
- Assemble the Platter: Create a wide well in the center of the hummus. Drizzle generously with high-quality olive oil and dust lightly with paprika.
- Artfully arrange the sliced cucumbers, halved cherry tomatoes, Kalamata olives, and crumbled feta cheese around the perimeter of the hummus on the platter.
- Garnish the entire platter with fresh chopped parsley. Serve immediately with warmed pita wedges for dipping.
Notes
For ultra-smooth hummus, peel the skins off the chickpeas before blending, although this is optional. You can substitute carrots or bell peppers for extra crunch.
