HUMMUS PLATTER
(Serves 4–6)
FOR THE HUMMUS
60ml tahini 45ml cold water, more if necessary 30ml extra virgin olive oil 2,5ml ground cumin 2–3ml sea salt 2 garlic cloves, crushed 45ml lemon juice 1 tin (400g) chickpeas, rinsed and drained salt and milled black pepper, to taste FOR THE TOPPINGS
1 Mediterranean cucumber, sliced 100g bocconcini or 1 fresh mozzarella ball, torn 150g cherry tomatoes, sliced 1 small red onion, peeled and sliced 45ml pine nuts, toasted 100g black olives, pitted 45ml fresh basil leaves, torn TO SERVE
3–4 pita breads, toasted and quartered lemon wedges (optional) 1 . To make the hummus, place the tahini, cold water, olive oil, cumin, salt, crushed garlic and lemon juice in a food processor. Purée until smooth.
2 . Add the chickpeas and…
