Mediterranean Snack Plate with Homemade Hummus

Prep time : 15 minutes | Makes 2 plates

There’s something so grounding about assembling a snack plate, no rush, no rules, just fresh, vibrant bites that feel both nourishing and satisfying. This Mediterranean-inspired version is a mix of crisp veggies, salty feta, warm naan, and silky homemade hummus that’s worth the little extra effort. Perfect for a slow afternoon, a casual lunch, or a cozy evening spread with a glass of wine.

INGREDIENTS

For the hummus:

• 1 can chickpeas

• 2 tbsp lemon juice

• 2 tbsp olive oil

• 3 cloves garlic

• ¼ cup tahini

• Large pinch of salt

• Pepper to taste

For the snack plate:

• Carrots, cut into strips

• Mini cucumbers, cut into strips

• Green olives

• Feta cheese, sliced

• Red grapes

• Naan bread, warmed in the oven

• A handful of chickpeas (reserved from the can)

• Microgreens

• Hummus (from above)

• Fresh parsley

INSTRUCTIONS

1. Prep the chickpeas:
   Drain and rinse your can of chickpeas, then soak them in water for a few minutes. Gently massage them between your hands to remove as many skins as possible (it takes a bit of time, but it makes your hummus so creamy). Rinse again and set a small handful aside for the snack plate.

2. Make the hummus:
   In a blender or food processor, combine the peeled chickpeas, lemon juice, olive oil, garlic, tahini, salt, and pepper. Blend for a couple minutes until smooth, adding a splash of water if needed to reach your desired consistency. Taste and adjust seasoning.

3. Assemble the snack plate:
   Arrange your carrot and cucumber strips, green olives, sliced feta, red grapes, warmed naan, micro-greens, and reserved chickpeas around a generous scoop of hummus.

4. Pro tip:
   Finish everything with a drizzle of really good olive oil, chopped fresh parsley, a sprinkle of flaky salt, and freshly cracked pepper. Simple, fresh, and full of flavour.