HOW TO MAKE A PERFECT HUMMUS PLATTER.

HOW TO MAKE A PERFECT HUMMUS PLATTER.
HOW TO MAKE A PERFECT HUMMUS PLATTER.
So right here’s the deal. This eating place that we adore has a hummus platter as an appetizer. And it’s clearly so easy. I mean, the platter itself is packed and loaded and huge and some thing i might really order as a meal. but it’s made from simple, relatable, conventional, delish flavors – nothing is weird or wild and it’s all simply so insanely desirable.

We order it as a snack whilst we’re there and we emerge as devouring it. They serve the hummus in huge scoops with both fluffy pita and pita-like crackers. there's a great couscous salad that Eddie and that i essentially combat over. Plump olives. Roasted purple peppers. Bits of feta.


HOW TO MAKE A HUMMUS PLATTE

INGREDIENTS

CARAMELIZED ONION HUMMUS
  1. 1 sweet onion
  2. 1 tablespoon unsalted butter
  3. 1 25-ounce cans chickpeas, drained and rinsed
  4. 1 cup tahini paste
  5. 2 garlic cloves minced
  6. 1/2 lemon juiced
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon pepper
  9. 4 to 5 tablespoons ice water
  10. 3 tablespoons olive oil + more for drizzling
  11. fresh herbs for topping
ROASTED RED PEPPER WHITE BEANS HUMMUS
  1. 2 15 ounce cans cannellini beans, drained and rinsed
  2. 1/2 cup tahini paste
  3. 2/3 cup chopped roasted red peppers
  4. 2 garlic cloves minced
  5. 1/2 lemon juiced
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon pepper
  8. 4 to 5 tablespoons ice water
  9. 3 tablespoons olive oil + more for drizzling
  10. crumbled feta for topping
SMOKY BLACK BEAN HUMMUS
  1. 2 15 ounce cans black beans, drained and rinsed
  2. 1/4 cup tahini paste
  3. 2 garlic cloves. minced
  4. 1 teaspoon cumin
  5. 1/2 teaspoon smoked paprika
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon pepper
  8. 1 lime juiced
  9. 3 tablespoon ice water
  10. 2 tablespoons olive oil + more for drizzling
  11. cilantro for topping
COLD COUSCOUS SALAD
  1. 1 cup cooked couscous cooled (you can make it ahead of time!)
  2. 1/2 cup chopped roasted red pepper
  3. 1/2 cup chopped cucumber
  4. 1/4 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 1/4 cup crumbled feta
  7. 2 tablespoons olive oil
  8. 1/2 lemon juiced

QUICK TZATZIKI 
  1. 2/3 cup plain Greek yogurt
  2. 1/2 seedless cucumber grated
  3. 1 garlic clove minced
  4. 1/2 lemon juiced
  5. 1 tablespoon olive oil
  6. 1 tablespoon chopped fresh dill
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon freshly ground black pepper
  9. for serving:
  10. pita bread pita chips, marinated olives, cucumber slices, red onion, lemon wedges, fresh herbs

INSTRUCTIONS

CARAMELIZED ONION HUMMUS
  1. Heat a large pot over low heat and add the butter. Once melted, add the onions, thyme and salt, stirring well. Cook, stirring occasionally, until the onions are golden and caramelized. This will take a full 30 to 40 minutes – or longer! You can do it ahead of time. But go low and slow so the onions don't burn. Let them cool (at least slightly) before adding them to the processor.
  2. Reserve a few chickpeas for topping. Place the chickpeas, tahini, the lemon juice, garlic, salt and pepper in your food processor. Puree until the chickpeas break down and the mixture starts to come together (it probably won’t be smooth at this point!). Make sure to scrape the sides with a spatula. Drizzle in the ice water. Blend it for a minute or two – just let it go! Once the water is in, the hummus should really start to get smooth – if you need a little more water, add it 1 tablespoon at a time. Drizzle in the olive oil. Taste and season with more salt and pepper if necessary. Scoop the hummus into a bowl, top with the reserved chickpeas and drizzle with a touch of olive oil. Add the fresh herbs and serve!
ROASTED RED PEPPER WHITE BEANS HUMMUS
  1. Place the beans, tahini, peppers, garlic, lemon, salt and pepper into the food processor. Puree until the chickpeas break down and the mixture starts to come together (it probably won’t be smooth at this point!). Make sure to scrape the sides with a spatula. Drizzle in the ice water. Blend it for a minute or two – just let it go! Once the water is in, the hummus should really start to get smooth – if you need a little more water, add it 1 tablespoon at a time. Drizzle in the olive oil. Taste and season with more salt and pepper if necessary. Scoop the hummus into a bowl, top with some crumbled feta and even red pepper flakes, and drizzle with a touch of olive oil. Add the fresh herbs and serve!
SMOKY BLACK BEAN HUMMUS
  1. Place the beans, tahini, cumin, paprika, garlic, lime juice, salt and pepper into the food processor. Puree until the beans break down and the mixture starts to come together (it probably won’t be smooth at this point!). . Make sure to scrape the sides with a spatula. Drizzle in the ice water. Blend it for a minute or two – just let it go! Once the water is in, the hummus should really start to get smooth – if you need a little more water, add it 1 tablespoon at a time. Drizzle in the olive oil. Taste and season with more salt and pepper if necessary. Scoop the hummus into a bowl, top with cilantro, and drizzle with a touch of olive oil.
COLD COUSCOUS SALAD
  1. Mix all ingredients together in a bowl until combined. Taste and season additionally if needed.
QUICK TZATZIKI 
  1. Mix all ingredients together in a bowl until combined. Taste and season additionally or add more lemon if desired.