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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.


Ingredients 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


Fermented bread or sourdough


  1. 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.
  2. Assemble the ultimate summer platter with all your different vegetables and enjoy!