EFK Kitchen Ready
EFK Hummus Plate Dinner
A generous hummus-centered Mediterranean dinner plate with crisp vegetables, warm pita, feta, olives, and fresh herbs—simple enough for a weeknight and substantial enough to eat as a meal.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Yield
- 4 generous dinner servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Add chickpeas, tahini, lemon juice, garlic, cumin, and salt to a food processor. Process until finely blended.
- 2. With the machine running, add the olive oil, then enough ice-cold water a tablespoon at a time to make the hummus smooth, creamy, and spoonable. Taste and adjust lemon and salt.
- 3. Warm the pita on the BlueStar griddle or briefly in the oven, then cut into wedges.
- 4. Spoon the hummus generously onto a large platter or divide among four shallow bowls. Arrange tomatoes, cucumber, bell pepper, olives, feta, and warm pita around it.
- 5. Finish with parsley and a light drizzle of olive oil. Serve immediately while the pita is warm and the vegetables are crisp.
Equipment
Food processor; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; serving platter or shallow bowls; BlueStar griddle or oven for warming pita.
Food safety & storage
Keep hummus, feta, and cut vegetables refrigerated until serving. Do not leave the assembled platter at room temperature longer than 2 hours. Refrigerate leftovers promptly and use within 3–4 days; store pita separately for best texture.
View this recipe on the original EFK website ↗