Hummus Plate Recipe

Prepare and blend

If using canned chickpeas, drain and rinse. For extra-smooth hummus, remove a few skins by pinching each chickpea (optional). Place chickpeas, tahini, lemon juice, garlic cloves, cumin and salt in a food processor.

Emulsify

With the processor running, drizzle in 3 tablespoons olive oil and 2 tablespoons cold water (or aquafaba) in a steady stream. Process until very smooth, scraping down the bowl as needed. Taste and adjust seasoning: add up to 1 tablespoon more lemon juice, 1/4 tsp more salt, or a bit more olive oil if desired.

Finish and garnish

Transfer hummus to a shallow serving bowl, use the back of a spoon to create a shallow well in the center. Drizzle with a little extra olive oil, sprinkle smoked paprika and chopped parsley on top. Reserve a few whole chickpeas for garnish if using.

Prepare vegetables: peel and julienne the carrot, thinly slice cucumber and red onion. Place vegetables in a heatproof bowl or jar.

Make pickling liquid: in a small saucepan combine rice vinegar, water, sugar, salt and (if using) red pepper flakes. Warm gently over medium heat, stirring until sugar and salt dissolve; do not boil.

Pickle: pour warm pickling liquid over the prepared vegetables so they are submerged. Let sit at room temperature for 15–20 minutes for quick pickling (or refrigerate at least 1 hour for more flavor). Drain before serving or serve with some of the liquid on the side.

Prepare toast: brush bread slices lightly with 1 tablespoon olive oil on both sides. Toast in a skillet over medium heat, on a grill pan, or in a 400°F (200°C) oven until golden and crisp, about 2–3 minutes per side on a skillet or 6–8 minutes in oven, flipping once.

Assemble plate: spoon a generous portion (about 1/2 cup) of hummus onto each plate or shared platter and spread into a shallow disc. Arrange pickled vegetables alongside the hummus. Place 1–2 slices of toast per serving on the plate. Garnish hummus with reserved whole chickpeas (optional), an extra drizzle of olive oil and a pinch of flaky salt.

Serve: serve immediately while toast is crisp and pickles are bright. Leftover hummus keeps refrigerated up to 5 days; pickles keep up to 1 week refrigerated.