Hummus with Cherry Tomato and Olives Platter
Elevate your hummus with a delightful cherry tomato and olives salad recipe. This dish combines the creamy, smooth texture of homemade hummus with the freshness of a cherry tomato and olives salad, creating a perfect balance of flavours and textures. The hummus serves as a flavourful base, enriched with tahini and a hint of paprika, while the salad on top brings a burst of freshness with juicy tomatoes, hearty olives, and a mix of fresh herbs. Garnished with a drizzle of olive oil, and a sprinkle of paprika, this dish is not only a feast for the taste buds but also a visual delight. Whether you’re looking for a satisfying appetiser, a healthy snack, or a light meal, this recipe will surely impress with its depth of flavour and elegant presentation.
Basic Ingredients for Hummus with Cherry Tomato and Olives Platter
Hummus:
Chickpeas: The primary ingredient in hummus, providing a creamy texture and a nutty flavour. They’re also a great source of protein and fibre.
Tahini: This sesame seed paste adds a rich, nutty flavour and creamy consistency to the hummus.
Paprika: Adds a sweet and smoky flavour, enhancing the hummus’s taste and providing a vibrant colour.
Lemon (Juice and Zest): Adds freshness and tanginess, balancing the richness of the tahini and chickpeas.
Garlic: Provides a sharp, aromatic flavour that complements the other ingredients.
Salt: Enhances the overall flavours of the hummus.
Black Pepper: Adds a slight heat and depth of flavour.
Cherry Tomato and Olives Salad:
Cherry tomatoes: Offer a juicy, sweet contrast to the other ingredients.
Garlic: Adds a pungent kick that pairs well with the fresh vegetables.
Parsley and mint: These herbs contribute freshness and a burst of flavour to the salad.
Lemon (peeled and diced): Provides tangy, citrus notes that brighten the salad.
Red onion: Adds a sharp, slightly sweet flavour and a crunchy texture.
Sumac: Offers a tangy, lemony flavour that’s distinctive in Middle Eastern cuisine.
Lemon juice: Enhances the salad’s freshness and adds acidity.
Apple cider vinegar: Introduces a subtle tartness to the dressing.
Olive oil: Adds richness and helps to blend the flavours together.
Salt and pepper: Season the salad and balance the flavours.
Alternative Ingredients
Chickpeas: Cannellini beans can be a creamy alternative for hummus.
Tomatoes: If cherry tomatoes aren’t available, diced regular tomatoes can work.
Sumac: Lemon zest mixed with a touch of salt can be a substitute.
Preparation Tips for Hummus with Cherry Tomato and Olives Platter
- For smoother hummus, peel the chickpeas after draining them.
- To enhance the flavours, allow the onions to marinate well with the sumac and dressing ingredients.
- Toasting the pine nuts just before serving keeps them crunchy.
Serving Tips for Hummus with Cherry Tomato and Olives Platter
- Present the hummus and salad in layers for an appealing look and a mix of flavours in each bite.
- Serve with warm pita bread or vegetable sticks for dipping.
Storage Tips
- Store the hummus and salad separately in airtight containers in the refrigerator.
- The hummus can last up to a week, while the salad is best consumed within 2-3 days to maintain freshness.
- If the hummus thickens after storage, stir in a little water or olive oil to achieve the desired consistency before serving.
Hummus with Cherry Tomato and Olives Platter
Ingredients
Hummus
- 1 can (15oz) chickepeas, drained
- 3 tbsp tahini
- ¼ tsp paprika
- 1 lemon, juice & zest
- 1 clove garlic, minced
- 1 tsp salt
- 1 tsp black pepper
Cherry Tomato and Olives Salad
- 1 cup cherry tomatoes
- ¼ cup black olives
- ¼ cup green olives
- a handful parsley, roughly chopped
- 1 tbsp fresh mint, finely chopped
- 1 lemon, peeled and diced
- 1 small red onion, thinly sliced
- 1 tsp sumac
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- olive oil, to taste
- salt, to taste
- black pepper, to taste
Instructions
- Combine the chickpeas, tahini, paprika, lemon juice, lemon zest, minced garlic, salt, and black pepper in a food processor. Pulse the mixture until it becomes creamy. Gradually add about ¼ cup of cold water, one tablespoon at a time, until you reach the desired consistency. Taste the hummus and adjust the seasoning with salt and pepper as needed.
- Toast the pine nuts in a small pan with vegetable oil over low heat until they turn a light golden brown. Set aside.
- In a small bowl, combine the onion, sumac, lemon juice, apple cider vinegar, and a drizzle of olive oil. Season with salt and pepper. Let the onions marinate for 10 minutes.
- In a medium bowl, mix the chickpeas, cherry tomatoes, parsley, mint, and lemon. Add the marinated onions and dressing. Stir well to combine.
- To serve, spread the hummus on a serving platter. Lightly sprinkle some paprika over the hummus. Then, carefully arrange the chickpeas and tomato salad on top of the hummus layer. Complete the presentation by garnishing with the toasted pine nuts, a drizzle of olive oil, a sprinkle of sumac, and a few fresh mint leaves for a fresh, aromatic finish.
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