Hummus Platter


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

Brush the pita pockets with olive oil and place one at a time in a frypan or on the BBQ to toast lightly. Cut into triangles and serve warm. Smear the hummus in a thick layer on a serving plate or board. Sprinkle with cucumber,  chickpeas, olives, feta, and cherry tomatoes. Drizzle with a little olive oil (from marinated feta is best) and serve with lightly toasted pita bread.

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

Blend all ingredients together in a blender, season to taste and set aside.