Hummus Platter
Hummus topped with harissa spiced quinoa, shawarma seasoned roasted chickpeas, tomato-cucumber salad, and Mt Vikos artisanal feta. Served with warm flatbread.
INGREDIENTS
10 oz. hummus (use your favorite prepared or make your own)
1 15.5 oz Can Chick Peas, drained, rinsed, and dried
3 Teaspoons Olive Oil
1 Tablespoon Shawarma Spice Blend
1/2 Cup Quinoa
1 Cup Water
1/2 Tablespoon Harissa Powder
1 English Cucumber
2 Small Tomatoes
3-4 Springs Fresh Dill
1 Shallot
2 oz Greek Vinaigrette
1/2 Cup Feta Cheese (i like Mt Vikos Artisanal Feta)
Flat Bread
DIRECTIONS
Preheat oven to 425℉
Line baking sheet with parchment paper. Toss chick peas with 3-4 teaspoons olive oil, shawarma spice, and salt and pepper to taste. Distribute chick peas on baking sheet and roast for 18-20 until browned.
While chick peas are roasting, prepare the quinoa according to package directions (Typically 1/2 cup quinoa to 1 cup of water). Once cooked, make sure all the water is absorbed, fluff with a fork, and keep covered until ready to assemble the final platter.
Prepare vegetables for the tomato-cucumber salad by chopping cucumber into small half-moons, dice the tomatoes, finely chop the dill, and slice the shallot into small half rings.
Make the salad by combining the cucumber, tomato, shallot, and dill in a large bowl. Add feta cheese and Greek vinaigrette. Combine and season with salt and pepper to taste if needed.
Assemble the platter by spooning the prepared hummus on a large plate or platter. Top with quinoa, roasted chick peas, and tomato-cucumber salad.
Garnish with additional chick peas, feta, vinaigrette, and dill fronds as desired.
Serve the platter with pita chips and warm flat bread.
Enjoy!