Summer Hummus Platter

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• Salt to taste
• 1/4 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil for drizzling
• 1/2 tsp paprika
• 1/2 tsp sumac
• 1/2 cup green olives, pitted
• 1/2 cup black olives, pitted
• 1/2 cup roasted cashews
• 1/2 cup roasted pistachios
• 1/2 cup artichoke hearts, marinated
• 1/2 cup roasted red pepper spread
• 1/2 cup cherry tomatoes, red and yellow
• 1/2 cup red grapes
• 1/2 cup pita bread, cut into triangles
• 1/2 cup crusty bread, sliced
• 1 wedge feta cheese
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 sprig fresh mint

Instructions

1. In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth and creamy, adding water as needed to reach desired consistency.
2. Transfer hummus to a large serving bowl and create a swirl pattern on the surface with the back of a spoon.
3. Drizzle olive oil over the hummus and sprinkle with paprika, sumac, chopped parsley, and pomegranate seeds.
4. Arrange the platter with bowls of green and black olives, roasted cashews, pistachios, artichoke hearts, and roasted red pepper spread around the hummus.
5. Place pita bread triangles, crusty bread slices, and feta cheese wedge on the board.
6. Garnish with fresh cherry tomatoes, red grapes, rosemary, thyme, and mint sprigs.
7. Serve immediately or cover and refrigerate for up to 2 days.