Sunrise Hummus Plate
This makes a fabulous easy to make sharing platter or spread, we make a creamy original, a spicy red pepper hummus and a pink beetroot hummus. We keep it simple so that you don’t have to roast anything instead just simply fold in the different flavours. This is easy to make and makes the beautiful serving platter with some sourdough bread
Takes 20 minutes
Serves 4
Ingredients
Basic hummus recipe
- 3 x 400g tins of chickpeas 750g net weight
- 3 cloves garlic
- 120 ml light tahini
- Juice of 3 medium lemons
- 2.5 tsp of salt
- 4 cubes of ice
- 80 ml water
- 60 ml olive oil
- 1/2 tsp ground cumin
Variations
- 135 g of spicy red pepper pesto The Happy Pear or Harissa
- 5 tbsp of beetroot juice
- 2 tbsp beetroot powder optional
To serve
- 15 g of fresh parsley
- 100 g of pitted kalamata olives
- ½ medium cucumber
- 1 loaf of sourdough
- 50 ml of olive oil
Instructions
- Drain and rinse the chickpeas, peel the garlic and add them into a food processor together with the tahini, ice, water, salt, olive oil and ground cumin and blend till super smooth. In certain parts of the middle east they will blend hummus for a minimum of 30 mins – 3 hours for a silky smooth texture – so blend for as long as your patience will allow! Taste and adjust the seasoning to your liking, if it’s too thick add some water until you get your desired texture and then season to taste by adding more salt or lemon juice.
- Divide the main batch of original hummus into 3 equal batches.
- In the first batch add the spicy red pepper pesto and mix till smooth.
- In the 2nd batch add the beetroot juice and mix through till smooth and pink (if it is not as pink as you would like it a good trick to do it to add 2 tbsp of beetroot powder and it goes a really vibrant pink)
To serve:
- Toast the sourdough
- Finely dice the parsley, cucumber and olives
- Add the original humus to a large plate or bowl, add a few dollops of the pink hummus and a few dollops of the spicy red pepper hummus followed by a drizzle of olive oil, carefully spread so they bleed together, garnish with the chopped parsley, olives and cucumber and serve with the toasted sourdough for a beautiful spread!
