Hummus Platter

Serves 4-6

INGREDIENTS

For the platter

• 4 pita pockets
• 400g hummus
• ½ cup cooked chickpeas, drained and rinsed
• olive oil to drizzle
• Salt and pepper to taste
• 1 Lebanese cucumber, diced 
• ½ cup marinated olives 
• ½ punnet cherry tomatoes, cut in half
• 1 spring onion, sliced 
• ½ jar marinated feta

For the hummus 

• 400g cooked chickpeas, 
• 60g Tahini
• 40-50ml lemon juice
• 1 clove garlic
• Salt and pepper

METHOD

Make the hummus

1. Place the chickpeas, tahini, lemon juice & garlic in a blender or food processer
2. Blend until smooth, seasoning with salt & pepper to taste
3. Set aside until ready to serve

Assemble the platter

1. Brush the pita pockets with olive oil & lightly toast in a frypan or on the BBQ until warmed through & golden
2. Cut into triangles & set aside
3. Spread the hummus onto a serving platter or board
4. Top with the cucumber, chickpeas, olives, feta, cherry tomatoes & spring onion
5. Drizzle with olive oil (the oil from the marinated feta works beautifully) & season with salt & pepper
6. Serve immediately with the warm pita bread