Hummus Plate with Pita & Olives

Name: Hummus Plate with Pita & Olives
Prep time: 22 min
Cook time: 3 min
Total time: 25 min
Yield: 4 servings
Ingredients: 600 g Canned chickpeas; 8 tbsp Tahini; Lemon × 2; 4 cloves Garlic; 1 tsp Ground cumin; 4 tbsp Olive oil (in hummus); 8 tbsp Ice water; Pita bread × 4; 120 g Kalamata olives; Cucumber × 1; 240 g Cherry tomatoes; 4 pinches Paprika (for garnish); 12 g Fresh parsley; 8 g Salt

25 min · Easy · Serves 4

785 kcal per serving · 23g protein

A swirl of silky chickpea hummus with olive oil pool, warm pita and a scatter of olives, cucumber and tomato.

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Ingredients

600 g Canned chickpeas
8 tbsp Tahini
Lemon × 2
4 cloves Garlic
1 tsp Ground cumin
4 tbsp Olive oil (in hummus)
8 tbsp Ice water
Pita bread × 4
120 g Kalamata olives
Cucumber × 1
240 g Cherry tomatoes
4 pinches Paprika (for garnish)
12 g Fresh parsley
8 g Salt

Method

Drain chickpeas

Drain chickpeas.
Rub off the skins

Rub gently between two clean cloths and lift off the skins. Discard skins.
Blend Tahini & Lemon First

Blend the tahini with the lemon juice and grated garlic in a food processor for 1min until thick and pale.
Add Chickpeas

Add chickpeas, cumin, salt and olive oil. Blend until completely smooth, stopping to scrape down the sides as needed.
Loosen

With motor running, add ice water 1 tbsp at a time until pale and fluffy.
Swirl hummus

Swirl hummus into a wide bowl with the back of a spoon.
Drizzle with olive oil

Add a drizzle of extra olive oil to the well in the hummus, if you like. Dust with paprika.
Build the plate

Warm the pita in a dry pan until soft and puffed, then cut it into wedges. Surround the hummus with the wedges, olives, sliced cucumber, halved cherry tomatoes and chopped parsley.