Hummus Salad Dip Platter

Hummus

Ingredients

• ¼ cup tahini
• ¼ cup lemon juice
• 2 tbsp olive oil (+ more for drizzling)
• 1 clove garlic, minced
• ½ tsp salt
• 15 ounce can chickpeas, rinsed (approximately 1¾ cups)
• 2–4 tbsp cold water
• Optional: sprinkle of paprika, sumac, or za'atar

Method

1. Using a blender or food processor, add tahini and lemon juice. Process until creamy.
2. Add the olive oil, minced garlic, and salt. Process until smooth.
3. Add half the chickpeas and process until smooth, scraping down the sides as needed. Add the remaining chickpeas and process until fully smooth.
4. Add 2–4 tbsp cold water until desired consistency is reached.

Salad Toppings & Platter

These salad toppings are suggestions. Feel free to customize based on what you have on hand, seasonal availability, and personal taste!

Ingredients

• 1 cup cucumber, diced
• 1 cup cherry tomatoes, diced
• ½ cup bell pepper, diced
• ½ cup radish, diced
• 4 green onions, sliced
• ⅓ cup fresh herbs, such as mint, parsley, or basil

Method

1. Spread hummus over a serving platter.
2. Drizzle with a small amount of olive oil and, if using, sprinkle with a small amount of paprika, sumac, or za'atar.
3. Sprinkle salad toppings as desired on top of the hummus.
4. Serve with cut vegetable sticks, whole grain crackers, or whole wheat pita bread.

Whole Wheat Pita

Ingredients

• ½ tsp instant yeast
• ½ tsp honey
• ½ cup warm water (+ extra 1–2 tbsp warm water as needed)
• 1½ cups whole wheat flour
• 1½ tsp garlic powder
• ½ tbsp olive oil
• ½ tsp salt

Method

1. In a large bowl (or stand mixer bowl), whisk together honey, yeast, and ½ cup warm water. Let stand for 5 minutes.
2. Add flour, garlic powder, olive oil, and salt. Mix until it comes together into a dough. Add 1–2 tbsp extra warm water if needed.
3. Transfer dough to a floured surface and knead until smooth and elastic, about 3–5 minutes.
4. Grease a clean bowl with oil and place dough in it. Cover with plastic wrap and let rise in a warm place for 1–2 hours, until doubled in size.
5. Preheat oven to 450°F with a baking tray or pizza stone inside.
6. Punch down the dough and divide into 4 portions. Shape each into a ball, then roll into ½ cm (or ¼ inch) thick circles.
7. Place rolled pitas onto the hot tray or stone and bake for 4–5 minutes, or until puffed and ballooned. Over-baking will create pita chips—still delicious!
8. Enjoy with the Hummus Salad Dip Platter.