Ingredients:
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1/4 cup (60ml) tahini, good quality
- 1/4 cup (60ml) lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 2 tablespoons (30ml) olive oil, extra virgin, plus more for drizzling
- 2-4 tablespoons (30-60ml) aquafaba (chickpea brine), or water
- 1/2 teaspoon (2.5 ml) ground cumin
- 1/4 teaspoon (1.25 ml) salt, or to taste
- Pinch of cayenne pepper (optional)
- 1/4 cup (about 40g) chopped fresh parsley
- 1/4 cup (about 40g) chopped fresh cilantro
- 1/4 cup (about 40g) toasted pine nuts
- 1/4 cup (about 40g) pomegranate seeds
- 1/4 cup (about 40g) crumbled feta cheese
- 1-2 tablespoons (15-30ml) za'atar spice blend
- 1/4 cup (about 40g) sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup (about 40g) Kalamata olives, pitted and halved
- Pita bread, warmed
- Vegetable sticks (carrots, celery, cucumber, bell peppers)
- Radishes, thinly sliced
- Pickled vegetables (e.g., gherkins, pickled onions)
Instructions:
- Drain and rinse the chickpeas very well.
- Combine all hummus ingredients in a food processor. Process until ultra smooth, scraping down the sides as needed. Add aquafaba or water gradually to reach desired consistency.
- Taste the hummus and adjust seasoning as needed (more lemon juice, salt, cumin, etc.).
- Cover the hummus and refrigerate for at least 30 minutes to allow flavors to meld.
- Spread the hummus on a large platter or serving dish.
- Arrange toppings artfully over the hummus.
- Drizzle with olive oil and sprinkle with smoked paprika.
- Serve immediately with warmed pita bread and vegetable sticks.