A vibrant assortment of classic Middle Eastern appetizers featuring creamy hummus, fresh vegetables, olives, tangy feta, and warm pita—perfect for sharing.
# What You Need:
→ Hummus
01 - 1.5 cups cooked chickpeas (approx. 400 g), drained and rinsed
02 - 0.25 cup tahini (60 ml)
03 - 3 tablespoons fresh lemon juice
04 - 2 tablespoons extra virgin olive oil, plus extra for drizzling
05 - 1 small garlic clove, minced
06 - 0.5 teaspoon ground cumin
07 - 0.5 teaspoon salt
08 - 2 to 3 tablespoons cold water
→ Vegetables
09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, sliced
11 - 1 cup red bell pepper, sliced
12 - 1 cup carrot sticks
→ Olives & Cheese
13 - 1 cup mixed olives (green and Kalamata), pitted if desired
14 - 150 grams feta cheese, cubed or sliced
→ Bread
15 - 4 pita breads, cut into triangles
→ Garnishes (optional)
16 - 2 tablespoons chopped fresh parsley
17 - 1 teaspoon sumac or paprika
18 - Lemon wedges
# How-To Steps:
01 - Combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt in a food processor. Blend until smooth, gradually adding cold water one tablespoon at a time to achieve the desired creaminess. Taste and adjust seasoning as needed.
02 - Spread the hummus in a shallow bowl or on a serving platter. Drizzle with extra olive oil and sprinkle with sumac or paprika.
03 - Artfully place halved cherry tomatoes, sliced cucumber, bell pepper, carrot sticks, mixed olives, and feta cheese around the hummus.
04 - Warm pita breads if desired, then cut into triangles and add to the platter.
05 - Top the platter with chopped parsley and lemon wedges. Serve immediately.
