Welcome back from the weekend! I hope all of the moms out there got a chance to enjoy some time with your family and children. I hosted my mom and mother-in-law for a little brunch at my home over the weekend and enjoyed a few laughs. On tap for this week is a trip to Miami where I’ll be checking out some delicious restaurants and other sights to bring you a Miami city guide very soon! In the mean time I’m bringing you a tasty Mediterranean Hummus Plate that is perfect for lunch or a snack on the patio this summer.
One of my favorite things to do throughout the summer is enjoy my patio. In Wisconsin we have very short summers so I like to spend all of my nice days parked on my deck chairs with a glass of wine and snacks with my husband and friends. This Mediterranean Hummus Plate is a meal within itself so can easily assemble the plate and then forget about a dinner mess.
If you have the time and want the best hummus I would suggest making your own homemade hummus. There really is nothing better, in my opinion. But if you’re in a pinch you can certainly use the store-bought kind. I always suggest the roasted garlic flavor but you can pick whichever one you enjoy! The tabbouleh and the tzatziki sauce will hold up quite well for one week so if you make extra you can serve up this meal/snack twice in your week.
What are some of your favorite patio snacks to enjoy during the summer?
- FOR THE ROASTED CHICKPEAS
- 1 14.5 ounce can chickpeas, drained and rinsed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1½ teaspoon ground turmeric
- ½ teaspoon ground ginger
- 2 teaspoons smoked paprika
- 2 tablespoons ground cumin
- ⅛ teaspoons cayenne pepper
- 1 tablespoon olive oil
- 1 teaspoon salt
- FOR THE TABBOULEH
- 1 cup fresh parsley, chopped (curly, not Italian)
- ¼ cup red onion, diced
- 1 red bell pepper diced
- 1 lemon, juiced
- 2 tablespoons extra virgin olive oil
- Pinch each sea salt and black pepper
- FOR THE TZATZIKI SAUCE
- ½ English cucumber, unpeeled
- 1½ cups plain full-fat Greek yogurt
- 2 large garlic cloves, finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar
- ½ teaspoon salt
- 1 tablespoon minced fresh dill, or 1 teaspoon dried dill
- 1 lemon, zested
- FOR THE PLATE
- 1 cup hummus, homemade or store-bought
- Sliced cucumbers
- Grape tomatoes
- Kalamata olives
- Naan, pita bread or pita chips
- For the chickpeas, prepare the seasoning mix first. Combine the cinnamon, cardamom, coriander, turmeric, ginger, paprika, cumin and cayenne pepper in a small dish. Add the chickpeas to a large skillet along with the olive oil and salt and toss the chickpeas to coat well. Add in 1-2 teaspoons of the seasoning mix, reserving the rest in a zip-closure bag. Coat the chickpeas well and cook over medium heat for 10-12 minutes, shaking the pan every 2-3 minutes. Set aside.
- Meanwhile, prepare the tabbouleh by combining the parsley, onion, red bell pepper, lemon juice, olive oil and a pinch of salt and pepper. Use a spoon to toss the mixture together and set aside.
- Prepare the tzatziki by grating the cucumber on the small holes of a box grater. Squeeze out any excess water and separate the strands in a bowl. Add in the yogurt, garlic, olive oil, lemon zest, vinegar salt and dill and mix well. Refrigerate 2-3 hours before using.
- To assemble the plate, spread the hummus in a small circle in the center of a dinner plate. Place the chickpeas on top of the hummus. Mound the tabbouleh around one side of the hummus. On the other side of the plate, add sliced cucumbers, grape tomatoes and kalamata olives in a decorative fashion. Place a heaping scoop of tzatziki sauce amongst the cucumber and tomatoes. Serve the platter immediately with pita chips, naan bread or warmed pita bread.
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