Hummus platter

This was probably the best OMS friendly dish I made so far: the dreamiest, creamiest homemade hummus, oven baked falafel with plenty of green herbs, roasted fennel and brown mushroom salad with pomegranate seeds, red salsa and pickled onions.



  • 1 can chickpeas (about 400g)
  • 1/2 cup tahini
  • juice of 1 lemon
  • 2 tbsp chickpea water
  • 2 tbsp EVOO
  • 1 tbsp salt, some freshly ground black pepper
  • 1 garlic glove, crushed
  • 1/2 tsp cumin


  1. drain chickpeas and safe their water
  2. transfer them into a food processor
  3. add all the other ingredients besides EVOO, run for about 1 min
  4. add EVOO partly whilst processor is running till the consistency is smooth and creamy
  5. add some more chickpea water if it’s too thick
  6. taste and add some more salt and pepper if necessary


ingredients (for 8 balls):

  • 400g chickpeas
  • 1 medium heat red chili
  • 1 cup fresh cilantro
  • 1 cup fresh parsley
  • 1/2 onion
  • 1 crushed garlic glove
  • 3 tbsp flour (preferably chickpea flour, but you can use any)
  • 2 tsp salt
  • 1 tsp bakin powder
  • 1 tsp ground cardamom
  • 1/2 tsp ground cumin
  • pinch of ground cinnamon


  1. preheat oven to 200°C
  2. drain chickpeas carefully (avoid too much liquid in the dough)
  3. roughly chop every whole ingredient
  4. add chickpeas to the food processor, process till they’re in finely chopped nut-size (can be uneven), about 30 sec
  5. chop garlic, chili, onion in the food processor finely as well
  6. process herbs
  7. put everything together in a mixing bowl, mix and kneed well
  8. add flour, kneed well
  9. finally add baking powder and mix evenly
  10. form about 8 balls
  11. transfer them on a baking tray and bake until they get golden brown and crispy on the outside, but still soft from the inside (about 30 min)



  • 6 plum tomatoes
  • 1 medium heat red chili
  • 1/2 onion
  • 1 crushed garlic glove
  • 1 tbsp chickpea water
  • 1/2 cup fresh parsley
  • 1 tbsp EVOO
  • juice of 1 lime
  • salt to taste
  • 1 tsp sumac


  1. pulse all ingredients in a food processor till smooth
  2. add salt to your own taste

Fennel-mushroom salad


  • 100g brown mushrooms, quartered
  • 1 fennel bulb, sliced
  • seeds of 1 pomegranate
  • 1 tbsp EVOO
  • salt, pepper to taste
  • 1 tsp apple cider vinegar
  • dash of dry white wine


  1. roast mushrooms and fennel slices in a dry, non-sticking pan on medium heat for about 8-10 min
  2. deglaze with a dash of white wine or apple cider vinegar
  3. if liquid evaporated transfer into a bowl
  4. add EVOO, vinegar, pomegranate and spices, mix well

Pickled onions


  • 1,5 onions of your choice thinly sliced
  • juice of 1 lime (optional lemon)
  • 1 cup apple cider vinegar
  • 1 tsp maple syrup
  • 1 tsp salt
  • 4 whole black pepper corns
  • 3 whole allspice corns


  1. mix all ingredients together in an airtight container
  2. pervade in the fridge for at least 1 day (I left it 2,5 days before I ate it, depends on your taste)

1 thought on “Hummus platter

  1. […] had a couple of leftover veggies from the hummus platter and some pantry ingredients for a quick and hearty salad that turned out so well that I just needed […]


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