A vibrant gluten free dessert board featuring red pepper hummus and Mediterranean salad, perfect for parties and gatherings.

Scale

2 red peppers

500 g canned chickpeas

1–2 garlic cloves, crushed

1/4 cup tahini

Juice of half a lemon

1 teaspoon smoked paprika

2 tablespoon olive oil

Salt to taste

5 oz cherry tomatoes

1/2 red onion

1 cucumber

1/4 cup capers

1/4 cup black olives

1 tablespoon za’atar

1 tablespoon olive oil

Salt and pepper

Fresh mint

1. Cut the red peppers in half and roast for about 15 minutes until softened and browned. Cool and remove skin.

2. Add chickpeas, tahini, garlic, smoked paprika, lemon juice, and olive oil to a food processor.

3. Add roasted red peppers and blend until smooth. Add cold water if needed.

4. Cut cherry tomatoes and cucumber, slice red onion, and combine with capers and olives.

5. Add olive oil, za’atar, salt, pepper, and fresh mint. Mix well.

6. Spread hummus on a plate and create a circular swirl with a spoon.

7. Top with Mediterranean salad and serve as part of your gluten free dessert board.

Use certified gluten free ingredients.

Keep separate utensils to avoid cross-contamination.

Serve fresh for best texture and flavor.