Serve like local caterer Chef Jeff (Jeffrey Riley) with his recipe for Mediterranean hummus.
“Platters are all the rage these days,” says Amber Stewart, Riley’s daughter and client and operations manager for Chef Jeff, by means of introduction to the Chef Jeff signature appetizer that goes well with crunchy veggie crudités, buttery toasted crostinis—or anything in between. The team piles up an assortment of dippers with contrasting colors, flavors and textures—and the hummus can swing healthy or decadent, depending on the crowd.
What You’ll Need
- 4 - 15.5-ounce cans of chickpeas
- 1 c. liquid from the chickpeas
- 1/4 c. lemon juice
- 5 T. tahini
- 7 garlic cloves
- 1½ T. kosher salt
- 6 T. olive oil
- ½ c. sun-dried tomatoes
- 3 oz. Kalamata olives
Drain the chickpeas and set aside the liquid, pulsing the remaining ingredients in a food processor. If it’s too thick, gradually add additional chickpea liquid, blending on low for 2-3 minutes until thoroughly mixed.
Try it as a condiment on a wrap or sandwich. Use it as a dip with pita chips or fresh vegetables. Or pipe it onto toasted crostini—with a quick garnish—for a polished finger-food. Serves 25-30.
