HUMMUS PLATTER RECIPE RECIPES

Steps:

• Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
• Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
• Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)
• Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.
• Process until smooth, about 1 minute.
• With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt, if needed.
• Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil. → Mastered this base recipe? Here are 4 ways to mix it up.
• Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.

Steps:

• A grazing board combines the best of a cheeseboard and charcuterie platter into one indulgent selection of food. There’s no strict recipe for a grazing board – simply gather together all your favourite nibbles, and arrange on a large platter or plate to share. You could do a mixture of meats and cheese, or go entirely vegetarian or vegan. The key things to remember when creating your platter, to make it look (and taste) as impressive as possible, are: ● Make sure you assemble the board just before serving so everything is fresh ● Always include crackers, breadsticks or bread to use as a vessel for cheeses or dips ● Use small bowls or ramekins to hold small items and dips, like olives, nuts and chutneys ● Use a good variety of ingredients. For example, aim for one hard and one soft cheese, two or three different cured meats, and a few varieties of fruits and nuts ● If you use larger fruits, like figs or clementines, chop and tear them into different shapes, so that the fruit is easier to pick up and looks more appealing on the platter ● Swirl any dips into ramekins, and top with olive oil, seeds or chopped herbs ● Fill in any gaps on your platter with bay leaves or rosemary sprigs to decorate ● Bundle any cured meats into nests, or roll or fold to create a variety of textures