Mezze Board with Hummus, Marinated Feta and Za'atar Pita

What you need

• 1 can chickpeas, 400 g (14 oz), drained and rinsed
• 4 tbsp tahini
• 1 clove garlic, for the dip
• 3 tbsp lemon juice
• 1/2 tsp ground cumin
• 1 tsp fine salt, plus more to taste
• 6 tbsp extra virgin olive oil, divided
• 1/2 tsp paprika
• 200 g (7 oz) feta, one block, drained
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 4 pita breads
• 2 tbsp za'atar
• 1 cucumber
• 250 g (9 oz) cherry tomatoes
• 150 g (1 cup) kalamata olives
• 1 red bell pepper
• 50 g (1/3 cup) toasted walnuts, or almonds
• 1 handful mint and parsley leaves, for garnish

Method

Restated from the original video

1. 1

   For the dip, blend the chickpeas, tahini, garlic, lemon juice, cumin and half the salt in a food processor until thick, about 1 min.

2. 2

   With the motor running, add 3-4 tbsp ice water a spoon at a time and blend until very smooth and pale, 3-4 min. Taste and add more salt or lemon juice.

3. 3

   Spread the chickpea dip in a shallow bowl, make a swirl with the back of a spoon, then drizzle with 1 tbsp of the olive oil and dust with the paprika.

4. 4

   Cut the feta into thick slabs and lay them on a small plate. Scatter the oregano and pepper flakes over the top and spoon over 2 tbsp of the olive oil.

5. 5

   Heat the oven to 180 °C (350 °F).

6. 6

   Cut each pita into 8 wedges, toss with the remaining olive oil, the za'atar and the rest of the salt and spread on a baking tray.

7. 7

   Bake until crisp and golden at the edges, 8-10 min, turning once halfway.

8. 8

   Meanwhile, slice the cucumber into thick rounds, halve the tomatoes and cut the bell pepper into strips.

9. 9

   Set the bowl of dip and the feta on a large board or platter. Fill the space around them with the vegetables, olives, walnuts and warm pita.

10. 10

    Scatter the mint and parsley over everything and serve at room temperature.

Imported from hostthetoast.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.