Roasted Chickpea Mezze Platter with Hummus
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 minutes
Serves 4
Ingredients
For the crispy roasted chickpeas
- 1 × 400g tin chickpeas drained and rinsed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp chilli flakes optional
- ¼ tsp freshly ground black pepper
- ½ tsp sea salt
- 1 tsp tamari or soy sauce
For the base
- 200 –250g ¾–1 cup Happy Pear Happy Hummus or homemade hummus
For the sides (choose a selection)
- 1 courgette or 1 aubergine sliced lengthways
- 150 g cherry tomatoes or ½ cucumber sliced
- A handful of olives
- Pickled red onions
- Flatbread or sourdough toast to 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.
