A fresh, colourful summer sharer plate centred around creamy hummus and crisp roasted chickpeas. Served with seasonal grilled vegetables, pickles and bread, it's perfect for easy entertaining, picnics or al fresco lunches. Big flavour, minimal effort, and no cutlery required. We used our Happy Pear Happy Hummus to form the base, but you can also make your own hummus from scratch with our Buttery Hummus recipe.
Takes 40 minutesminutes
Serves 4
Ingredients
For the crispy roasted chickpeas
1× 400g tin chickpeasdrained and rinsed
1tbspolive oil
½tspsmoked paprika
½tspgarlic powder
¼tspchilli flakesoptional
¼tspfreshly ground black pepper
½tspsea salt
1tsptamari or soy sauce
For the base
200–250g¾–1 cup Happy Pear Happy Hummus or homemade hummus
For the sides (choose a selection)
1courgette or 1 auberginesliced lengthways
150gcherry tomatoes or ½ cucumbersliced
A handful of olives
Pickled red onions
Flatbread or sourdough toastto serve
Instructions
Roast the chickpeas
Preheat the oven to 200°C (fan). Pat the chickpeas dry with a clean tea towel. Toss with the olive oil, smoked paprika, garlic powder, chilli flakes, pepper, salt and tamari. Spread out on a baking tray and roast for 25–30 minutes, shaking halfway, until golden and crisp.
Grill the vegetables
While the chickpeas are roasting, heat a grill pan or BBQ. Brush the courgette or aubergine slices with a little olive oil and season with salt. Grill for 2–3 minutes on each side, or until charred and tender.
Assemble the platter
Spread the hummus in a generous swirl on a large serving plate or board. Pile the roasted chickpeas on top. Arrange the grilled vegetables, cherry tomatoes or cucumber, olives, and pickled onions around the edges.
Add bread and serve
Warm the flatbread or toast the sourdough. Slice and add to the platter for scooping and sharing.
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