Description
A vibrant and shareable platter featuring creamy burrata, smooth homemade hummus, briny olives, and an assortment of colorful Mediterranean accompaniments. Perfect for gatherings or a light, satisfying meal.
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 small garlic clove, minced
- 1/2 teaspoon ground cumin
- 3 tablespoons olive oil, plus more for serving
- 2-3 tablespoons ice water
- Salt to taste
- 1 (8-ounce) ball burrata cheese
- 1 cup mixed olives (Kalamata, Castelvetrano, etc.)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, sliced into rounds
- 1/2 small red onion, thinly sliced
- 1/2 cup marinated artichoke hearts, drained
- 1/4 cup sun-dried tomatoes in oil, drained and sliced
- Fresh herbs (parsley, mint, or oregano) for garnish
- Warm pita bread or pita chips for serving
- Coarse sea salt and black pepper for sprinkling
Instructions
- Make the hummus: In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, and 2 tablespoons olive oil. Blend until smooth, scraping down sides. With processor running, add ice water 1 tablespoon at a time until light and creamy. Season with salt to taste.
- Spread the hummus onto the center of a large platter, creating a smooth well in the middle.
- Place the burrata ball in the center of the hummus well. Drizzle with a bit of olive oil and sprinkle with sea salt and black pepper.
- Arrange the olives, cherry tomatoes, cucumber slices, red onion, artichoke hearts, and sun-dried tomatoes around the hummus and burrata in small piles or clusters.
- Garnish with fresh herbs and a final drizzle of olive oil.
- Serve immediately with warm pita bread or pita chips for dipping and assembling.
Notes
You can customize the seasonings to taste. Add chopped Kalamata olives or roasted red peppers to the hummus for extra flavor. Feel free to swap burrata with fresh mozzarella if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Appetizer
- Cuisine: Mediterranean