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.