Description
A stunning Mediterranean spread of creamy homemade hummus, warm herbed pita, artisan cheeses, grilled halloumi, olives, and vibrant accompaniments — perfect for sharing at any gathering.
Ingredients
400g canned chickpeas, drained (reserve liquid)
3 tbsp tahini
2 garlic cloves
1 lemon, juiced
4 tbsp extra virgin olive oil
½ tsp ground cumin
¾ tsp salt
4 pita breads
1 tsp dried oregano
150g feta cheese, cubed or crumbled
150g halloumi, sliced
120g manchego or aged cheese, sliced
120g brie or camembert
150g mixed olives (green & kalamata)
150g cherry tomatoes
100g roasted red peppers
1 cucumber, sliced into rounds
150g fresh figs or grapes
2 tbsp honey
½ tsp smoked paprika
1 tbsp fresh parsley or mint, to garnish
80g walnuts or marcona almonds
Instructions
1. Add chickpeas to a food processor along with tahini, garlic, lemon juice, cumin, and salt. Blend for 1 minute until a thick paste forms.
2. With the processor running, drizzle in olive oil (reserve 1 tbsp for topping) and 2–3 tbsp of reserved chickpea liquid. Blend for 3–4 minutes until very smooth and creamy. Taste and adjust salt or lemon.
3. Heat a dry griddle or non-stick pan over high heat. Grill halloumi slices for 2 minutes per side until golden with char marks. Set aside.
4. Brush pita breads lightly with olive oil and sprinkle with dried oregano. Toast in a hot pan, oven at 200°C, or directly over a gas flame for 1–2 minutes per side until warm and slightly charred. Cut into triangles.
5. Spoon hummus into a wide shallow bowl. Using the back of a spoon, swirl outward to create a well in the centre. Drizzle reserved olive oil into the well and dust with smoked paprika. Garnish with fresh parsley or mint.
6. On a large wooden board or slate, place feta, manchego, and brie in separate areas, spacing them out. Tuck grilled halloumi beside the feta. Fan out manchego slices and leave the brie whole.
7. Scatter mixed olives into small bowls or directly on the board. Add cherry tomatoes, roasted red peppers, cucumber, and figs or grapes in clusters around the cheeses. Place walnuts or almonds in gaps. Drizzle honey over the brie.
8. Position the hummus bowl and pita triangles on or alongside the board. Drizzle a little extra olive oil over everything, add fresh herb sprigs, and serve immediately while the pita is warm and halloumi is fresh from the pan.
Notes
Cheese swaps: Try goat’s cheese instead of feta, or sharp cheddar in place of manchego. Blue cheese lovers can add a wedge of gorgonzola.
Make-ahead tip: Hummus keeps in the fridge for up to 5 days — re-whip with a splash of water before serving. Assemble the board within 30 minutes of serving.
Extras to add: Sun-dried tomatoes, stuffed grape leaves (dolmades), tapenade, or a drizzle of za’atar oil elevate the spread further.
Pita alternatives: Toasted sourdough slices, lavash crackers, or crudités (carrot, celery, radish) work beautifully alongside.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer / Entertaining
- Method: No-Cook / Grilling
- Cuisine: Mediterranean