I've made plattersful of hummus over the years, always with canned chickpeas. But once I discovered an easy cooking technique that tenderizes the chickpea skins, creating an ultra-smooth, ultra-rich (but lower-calorie) hummus, it became a kitchen staple. The fridge rarely is without a batch of hummus!
THREE SIMPLE BUT SPECIAL TECHNIQUES
Jerusalem Chickpeas, dried chickpeas cooked especially for hummus.
Long runs in the food processor, one or two ingredients at a time.
Using water, not oil, to finish the hummus – and while we don't mind skipping all those calories, we do this for taste and texture, first. The taste of the chickpeas really comes through!
IDEAS FOR A MEZE PLATTER Even for just the two of us, some times for dinner I'll put out a big platter filled with small servings of simple Middle Eastern-style foods. It's called meze [pronounced MEZ-zay], the Arabic tradition of gathering small plates on a large communal platter. It's a convivial way to eat, a small bite here, a morsel of conversation there, a sip of wine along the way. For a party, a small meze of two or three small, light appetizers is a welcome way to help guests stave off hunger until dinner moves to the table. Here are some ideas, I didn't realize I already had so many in my recipe collection!
Olives from the olive bar or Olivada, an olive paste
Roasted Roma Tomatoes or strips of roasted pepper
A few pickles or cucumber slices
Roasted Eggplant “Hummus" (Eggplant & Chickpea Dip & Spread) or Baba Ganoush, another eggplant spread
Fattoush (Traditional Middle Eastern Salad)
Fresh warm pita, cut in triangles
More Ideas for a Meze from The Kitchn