Spring Hummus Plate
This fresh, vibrant appetizer is perfect for easy but elegant spring hosting. With creamy hummus, salami, marinated chickpeas, herbs and crunchy veggies, it’s as beautiful as it is flavorful.
Servings: 6 people
Ingredients
- 14 oz homemade hummus or use store-bought
- 4 oz salami
- 1/4 cup marinated chickpeas I get mine from Trader Joe's
- 2 tbsp extra virgin olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- baby carrots, cucumber, and pita chips for serving
Instructions
- Transfer hummus to the center of a large round plate. Using the back of a spoon, drag from the center outward in petal-like strokes to create 11 "flower petals." Press down gently to form ridges without scraping the plate.
- Use a champagne flute or small wine glass. Fold each piece of salami over the rim of the glass, overlapping slightly. Repeat until the glass is filled. Gently flip the glass to release the rose onto a plate.
- Place the salami rose in the center of the hummus flower. Add marinated chickpeas around the rose and place mint leaves on both sides as “leaves”. Garnish each petal with a drizzle of olive oil, paprika, and dried oregano.
- Serve with baby carrots, cucumber slices, and pita chips for dipping. Arrange everything on a wooden board or round platter for presentation.
Notes
Marinated Chickpeas - make your own at home by tossing canned chickpeas with olive oil, lemon juice, oregano, cumin, and parsley.
Make Ahead - shape the hummus and prep all the toppings a few hours ahead. Add the olive oil and fresh herbs just before serving for maximum flavor and freshness.