Middle Eastern Lentil & Hummus Mezze Platter

1.Rinse the lentils thoroughly in a sieve. Place in a pot with 600 ml water and the bay leaf. Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender but not mushy. Drain, remove the bay leaf, and let cool.

2.For the lentil salad, combine the cooked lentils with cumin, coriander, cinnamon, smoked paprika, red onion, spring onions, cucumber, cherry tomatoes, and parsley in a large bowl. Add lemon juice and 2 tbsp olive oil. Season with salt and pepper, and mix well. Let the salad marinate until serving.

3.For the hummus, place the chickpeas, tahini, garlic, 1/2 tsp cumin, 1 tbsp olive oil, lemon juice, and 2–3 tbsp cold water in a blender. Blend until smooth and creamy. Season with salt and pepper. Add more water if needed for a silky consistency.

4.Spoon the hummus into a bowl, drizzle with olive oil, and sprinkle with sumac (optional).

5.To assemble the platter: Arrange the lentil salad and hummus side by side on a large serving platter. Decoratively arrange radishes, carrot sticks, red onion rings, and olives around them. Garnish with extra parsley if desired.

6.Serve with fresh flatbread or pita. Tip: You can add more vegetables such as extra cherry tomatoes, cucumber slices, or pickled vegetables as you like.