Who doesn’t love a mezze platter? Olives, pita, hummus, the works. All tasty nibbles, but, sometimes just a bit too heavy or large for you to enjoy by yourself (or for lunch). Every time I order a mezze platter at a restaurant I make sure to have a couple (more if needed) hungry friends to be able to finish it. This is a “minimal” version of the mezze feast, light enough to fit on a single plate, but still packed with tasty bits.
First off, the hummus, it has to be good hummus, and don’t get me wrong, some of the store bought thing is great, but I like a bit of texture on mine so I definitely try to make it at home, for this recipe I’m sharing my hummus recipe with turmeric, which is a pretty popular spice right now (I mean just look at that bright beautiful color!).
To scoop the hummus you need a nice cracker loaded with seeds and other crunchy toppings. In this case I chose a raw beetroot cracker and a sesame and pumpkin seed cracker. Finally, you need some fresh bites to balance it all, so I added a few arugula sprouts (peppery and fresh), roasted cauliflower rubbed with cumin and sumac, and a few tamari almonds. Combine it all and you got yourself a mighty little mezze!
Don’t forget to drizzle everything with a bit of extra virgin olive oil and coarse sea salt.
Let’s make a plate!
Tumeric Hummus Mezze Plate
- Seedy crackers, tamari almonds, olive oil, and sea salt to serve.
- For the hummus:
1 small can chickpeas, drained, rinsed
¼ cup tahini
1 garlic clove
Zest of 1 lemon
3 to 4 tablespoons freshly squeezed lemon juice
1 tsp chili flakes
2 tsp ground turmeric
¼ cup olive oil
Salt and pepper to taste
- For the cauliflower:
1 small cauliflower, trimmed and cut in small pieces
1 ½ tsp ground cumin
1 ½ tsp ground sumac
A bunch of arugula sprouts (or any other sprouts of your liking)
- 1. Place all of the hummus ingredients in a food processor and blend for a couple minutes. You can leave the hummus a bit chunky or keep it going for a bit longer for a smooth texture. Taste for seasoning and adjust if needed
2. Preheat the oven to 400F. Take a baking sheet and line it with parchment paper. Lay flat the cauliflower florets, drizzle with olive oil and rub with the spices, season with salt and pepper and roast for 10-15 minutes until they start to brown. Don’t overcook them so they don’t get mushy. Remove from the oven and set aside.
To assemble the plate, smear some of the hummus, place the crackers on top, some of the cauliflower, almonds, sprouts, and top with olive oil and sea salt.