Mediterranean Plate
- 32 oz garbanzo beans, drained (2 cans)
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1/4 cup tahini
- 12 cloves garlic
- 2 tbsps ground cumin
- 1 1/2 tsps Kosher salt
- 1 cup olive oil
- 1/2 cup water
- 1 package fresh pita bread
- 1 cucumber, chopped in bite size pieces
- 1 12 oz container cherry tomatoes, cut in half
- 1/2 bunch parsley leaves, chopped
- salt and pepper to taste
- 1 container tzatziki sauce, or homemade tzatziki sauce, optional
Combine cucumber, cherry tomatoes, and parsley in a bowl and season with salt and pepper as desired. Thin slices or red onion or chopped garlic can be added if desired. Refrigerate to let the flavors mingle while you make the hummus.
In a food processer, blend garbanzo beans, lemon zest, lemon juice, tahini, garlic, cumin, and salt until coarsely chopped. Remove the lid and scrape down the sides. Replace the lid and add the oil through the feed tube while processing, until the oil is incorporated. Add the water through the feed tube while processing. Process until smooth and creamy.
To serve, heat pita bread until warm and lightly toasted. Cut pita bread in triangles. Spread hummus in the middle of a platter and top with spoonfuls of veggie mixture. Chef Lisa Scott also likes to top with dollops of tzatziki sauce. Other optional toppings are toasted pine nuts, drizzled olive oil, and olive tapenade. Place pita triangles around the edges of your platter and serve with glasses of Myka Estates wines!
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