Spiced Chickpea and Vegetable Hummus Platter
20min
35min
4
385
Chef's Note
For the smoothest hummus, remove the skins from the chickpeas before blending. It takes a few extra minutes but creates an incredibly silky texture. You can also prepare the spiced chickpeas and hummus a day ahead, then assemble the platter just before serving.
Tags
Ingredients
1 15 oz can, drained and rinsed chickpeas
3 tablespoons, divided olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon, divided salt
1/4 cup tahini
2 cloves, minced garlic cloves
1 large, juiced and zested lemon
2-3 tablespoons ice water
3 medium, peeled and cut into sticks carrots
1 medium, sliced cucumber
2 different colors, sliced bell peppers
1 cup, halved cherry tomatoes
6 thinly sliced radishes
2 whole, cut into triangles pita bread
1 tablespoon za'atar seasoning
1/4 cup, chopped fresh parsley
2 tablespoons pine nuts
Instructions
- 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Pat dry the drained chickpeas with a paper towel. In a bowl, toss 2/3 of the chickpeas with 1 tablespoon of olive oil, cumin, smoked paprika, coriander, cayenne pepper, and 1/2 teaspoon of salt.
- 3
Spread the seasoned chickpeas on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until crispy. Set aside to cool.
- 4
While the chickpeas are roasting, make the hummus. In a food processor, combine the remaining chickpeas, 1 tablespoon of olive oil, tahini, minced garlic, lemon juice, 1/2 teaspoon of salt, and 1 teaspoon of lemon zest.
- 5
Process until smooth, adding ice water 1 tablespoon at a time until you reach your desired consistency. Taste and adjust seasoning if needed.
- 6
Preheat the broiler. Brush the pita triangles with the remaining 1 tablespoon of olive oil and sprinkle with za'atar seasoning.
- 7
Place the pita triangles on a baking sheet and broil for 2-3 minutes until lightly toasted and crisp. Watch carefully to prevent burning.
- 8
Spread the hummus on a large serving platter, creating a shallow well in the center with the back of a spoon.
- 9
Arrange the carrot sticks, cucumber slices, bell pepper slices, cherry tomatoes, and radishes around the hummus.
- 10
Sprinkle the roasted spiced chickpeas over the hummus and vegetables.
- 11
Garnish with chopped parsley, pine nuts, and a drizzle of olive oil if desired.
- 12
Serve with the toasted za'atar pita triangles.
Nutrition Information (per serving)
385
12g
42g
20g
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