Lebanese hummus lunch platter recipe

Lebanese hummus lunch platter recipe
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Prep time: 30 minutes |
1 tbsp tahini
Za’atar, to sprinkle (optional but highly recommended)
For the muhammara
2 tbsp dried plain breadcrumbs
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tbsp pomegranate molasses, plus more to drizzle
½ tsp smoked paprika
To serve
Radishes, sliced or cut into wedges for dipping
Sheep or goat’s cheese marinated in olive oil
METHOD
Make the hummus. In a food processor, combine the garlic, lemon juice, and half a teaspoon of salt. Let it rest for at least five minutes so the flavour of the garlic mellows. Add the chickpeas and tahini and blend to a smooth paste. While the machine is spinning, drizzle in two tablespoons of ice water. Stop the machine, scrape down the sides, and taste the hummus. Season with a little more salt and pepper. If you’d like it to be looser, mix in another tablespoon of ice water. Blend until super-creamy. Spoon the hummus into a small serving bowl. Drizzle with olive oil and sprinkle with za’atar, if using.

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