Hummus Platter

• 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.