Description
This fresh, vibrant appetizer is perfect for easy but elegant spring hosting. With creamy hummus, salami, marinated chickpeas, herbs and crunchy veggies, it’s as beautiful as it is flavorful.
Ingredients
Scale
- 14 oz homemade hummus (or use store-bought)
- 4 oz salami
- 1/4 cup marinated chickpeas (I get mine from Trader Joe’s)
- 2 tbsp extra virgin olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- baby carrots, cucumber, and pita chips for serving
Instructions
- Transfer hummus to the center of a large round plate. Using the back of a spoon, drag from the center outward in petal-like strokes to create 11 ‘flower petals.’ Press down gently to form ridges without scraping the plate.
- Use a champagne flute or small wine glass. Fold each piece of salami over the rim of the glass, overlapping slightly. Repeat until the glass is filled. Gently flip the glass to release the rose onto a plate.
- Place the salami rose in the center of the hummus flower. Add marinated chickpeas around the rose and place mint leaves on both sides as ‘leaves’. Garnish each petal with a drizzle of olive oil, paprika, and dried oregano.
- Serve with baby carrots, cucumber slices, and pita chips for dipping. Arrange everything on a wooden board or round platter for presentation.
Notes
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Spring Hummus Plate, Appetizer, Hummus, Salami, Chickpeas, Spring Recipe