Summer Hummus Platter

  • 2 tsp. canola oil
  • 1 can chickpeas, well-drained
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. cumin
  • 1/2 tsp. coarse salt
  • 1/4 tsp. black pepper
  • 10-16 oz. hummus, pick your favorite variety or make your own
  • 1-2 cucumbers, sliced thin
  • 8-10 mini peppers, sliced in half and/or into rings
  • Green onions, sliced thin and left large for dipping
  • Mixed greens and edible flowers for garnish and dipping
  • Tahini, for drizzling over the top

Heat the oil in a large skillet over medium-high heat. Add the chickpeas and fry them until they are golden and start to pop slightly (about 3 to 5 minutes). Add the spices (granulated garlic through black pepper) and stir for another 30 seconds. Remove the chickpeas from the heat.

Spoon the hummus onto a large serving dish. Arrange the vegetables around the edge of the dish, sprinkle the chickpeas over the hummus, sprinkle some sliced green onions over the chickpeas, and drizzle some tahini generously over the top of it all. Serve with warm pita, pita chips, and the vegetables on the platter.

  • Yields: 1 hummus platter - serves 4-8 people
  • Preparation Time: 15 minutes
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