Summer hummus platter
Season :Spring/ Summer Servings :6 Diet :Vegan, gluten free Time :30-60 minutes when using dried chickpeas (plus soaking overnight), or 15 minutes when using cooked chickpeas Difficulty :Easy
Garden parties ask for hummus platters! Making your own hummus is so much better than the store-bought ones. I always roast my garlic for a mild sweeter taste and because I don’t like the strong garlic breath all night but If you do, you can skip the roasting part and use 1 clove of raw garlic instead of two roasted cloves! If you are making the hummus with dried chickpeas make sure you soak them in water for 8-12 hours (overnight).
- 250 gr. of dried chickpeas or 530 gr of cooked (2 tins) chickpeas
- 75 gr. of tahini (about 6 tbsp)
- 1 ½ lemon (the juice)
- 2 cloves of roasted garlic
- 150-200 ml. of cold water
- 1 tsp. of salt
- Pinch of cumin powder
- (Bunch of coriander is optional)
- Small head of cauliflower
- 200-300 gr. of radishes
- 40 gr. pine nuts
- Pita bread
- Soak the dried chickpeas overnight and cook them for 20-40 minutes until they are soft but not mushy.
- Meanwhile fold the garlic cloves with skin in some tin foil with olive oil and salt and bake for 15 minutes until soft in a hot oven.
- Add the cooked chickpeas to a food processor with the tahini, lemon juice, roasted garlic, salt, a pinch of cumin powder, pepper, (coriander) and slowly add water. Blend until you have a smooth consistency and taste if it needs more seasoning.
- Roast the cauliflower florets shortly in a hot oven (200-250C) for about 5 minutes
- Dry roast the pine nuts shortly in a frying pan.
- To serve, spoon the hummus onto a big platter and drizzle over some olive oil and add the roasted pine nuts and some parsley. Serve with the roasted cauliflower, radishes and pita bread.
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