Ingredients:

  • 2 cups (480ml) classic creamy hummus
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (5g) smoked paprika
  • 8 oz (225g) baby carrots, peeled
  • 1 large (150g) English cucumber, sliced into spears
  • 1 cup (120g) red bell pepper, sliced into strips
  • 1 cup (120g) yellow bell pepper, sliced into strips
  • 1 cup (100g) snap peas, trimmed
  • 1 cup (150g) cherry tomatoes, whole
  • 1 cup (150g) Kalamata olives, pitted
  • 1/2 cup (60g) marinated artichoke hearts
  • 1/2 cup (60g) feta cheese cubes
  • 1 cup (120g) marinated green olives
  • 2 cups (60g) pita chips
  • 2 tbsp (30g) fresh parsley, chopped
  • 1 tbsp (15g) toasted sesame seeds

Instructions:

  1. Wash all vegetables thoroughly and pat the cucumber and peppers completely dry with paper towels to maintain crispness.
  2. Slice the cucumber into 3-inch spears and the bell peppers into uniform strips.
  3. Spoon the hummus into a central bowl. Use the back of a spoon to create a swirling well in the surface, then drizzle with olive oil and sprinkle with smoked paprika.
  4. Place the bowls of olives and artichoke hearts on opposite ends of the board to create visual balance.
  5. Arrange the pita chips and cucumber spears in an orbiting pattern around the central hummus bowl.
  6. Fill the remaining gaps by nestling cherry tomatoes, snap peas, baby carrots, and feta cheese cubes into the board.
  7. Garnish the platter with chopped fresh parsley and toasted sesame seeds.