Starter
Hummus Party Platter
50 minServes 8Nutri-Score C€€
C
50 min
50 minHummus Party Platter
what you need
Ingredients
hummus (3 containers, store-bought)Fresh750 g
pita bread (store-bought pita or flatbread)Bakery3 pieces
olive oil (for brushing the pita)Pantry15 ml
sesame seeds (for sprinkling)Nuts & seeds10 g
apple cider vinegarPantry120 ml
waterOther60 ml
sugarPantry12 g
mustard seedsSpices8 g- cumin seedsSpices2 g
red onion (thinly sliced)Produce1 piece
salt (for the pickling liquid)Spices15 g- olive oil (for the marinated olives)Pantry60 ml
garlic (clove, thinly sliced)Produce1 piece
orange zest (one strip)Produce1 piece- Castelvetrano olives (pitted, halved)Pantry40 g
- English cucumber (cut into 1/2-inch pieces)Produce0.5 pieces
- cherry tomatoes (halved)Produce150 g
- fresh dill (chopped)Produce3 g
lemon (juiced)Produce0.5 pieces
black pepper (to taste)Spices1 g- chickpeas (one can, drained, dried, skins removed)Pantry240 g
- olive oil (for the chickpeas)Pantry30 ml
garlic powderSpices1.5 g- smoked paprika (for the chickpeas)Spices1.5 g
feta (crumbled)Dairy100 g- olive oil (for the paprika oil)Pantry30 ml
- smoked paprika (for the paprika oil)Spices4 g
per serving
Nutrition
279kcal
- Carbs
- 26 g
- Proteins
- 7 g
- Fat
- 16 g
what you’ll use
Tools
Oven
Baking tray
Saucepan
Mixing bowl
Whisk
Pastry brush
step by step
Method
- Step 1
Bake the sesame pita
- Brush the pita with olive oil and sprinkle with sesame seeds.
- Bake at 200 °C for 8–10 minutes until crisp, then cut into wedges.
- Step 2
Quick-pickle the red onions
- Simmer the apple cider vinegar, water, sugar, mustard seeds, cumin seeds and salt in a saucepan.
- Pour the hot liquid over the thinly sliced red onion and set aside to pickle.
- Step 3
Marinate the olives
- Warm the olive oil with the sliced garlic and orange zest.
- Toss in the halved Castelvetrano olives and set aside.
- Step 4
Make the cucumber tomato salad
- Toss the cucumber, cherry tomatoes, dill and lemon juice in a bowl.
- Season with salt and pepper.
- Step 5
Roast the crispy chickpeas
- Toss the dried chickpeas with olive oil, garlic powder, smoked paprika, salt and pepper.
- Roast at 200 °C until crunchy, shaking the tray halfway.
- Step 6
Whisk the smoked paprika oil
- Warm the olive oil and whisk in the smoked paprika until glossy and orange.
- Step 7
Assemble the platter
- Spread the hummus over a large platter, creating deep nooks and crannies.
- Press crumbled feta into the hummus and sprinkle with sesame seeds.
- Fill the nooks with the pickled onions, marinated olives, cucumber tomato salad and crispy chickpeas.
- Drizzle with the smoked paprika oil and serve with the pita wedges.