30 Jun, 2024
The Ultimate Summer Platter
Summer is a time for picky bits or ‘girl dinners’ as the more contemporary phrase. Nothing is more simple, rewarding and so how so impressive as a plate of colourful crudités with some pimped up hummus. This is our plate of perfection including a selection of olives, peppers, cauliflower and radishes, fresh peas, rustic torn bread and hummus topped with buttery queen chickpeas, harissa paste and pistachios.
RecipesIngredients for the crudité plate
- 1/2 yellow pepper, cut into slivers
- 1/2 red pepper, cut into slivers
- Kalamata olives
- Green or nocellara olives
- Quarter of a cauliflower
- Handful of peas in the pod, halved
- 5-6 radishes, halved
For the hummus:
- For the hummus
- A jar queen chickpeas (we always used Bold Beans)
- 2 tbsp olive oil
- Juice of half a lemon
- 2 tbsp tahini
- Pinch of salt
- 2 tsp harissa paste
- 1 tbsp extra virgin olive oil
- A handful of shelled pistachios
Optional:
Fermented bread or sourdough
Method
- Make the hummus by adding the chickpeas (reserve a handful to top the hummus with), olive oil, tahini, lemon and salt to a processor and blitzing until smooth. Dollop into a bowl, smooth, and top with a handful of queen chickpeas, harissa and pistachios.
- Assemble the ultimate summer platter with all your different vegetables and enjoy!
