Vegan recipe

Hummus Dip Platter with Greek-Style Cubes

Prep 10 mins
Cook 3 mins
Serves 2

Dip and dunk straight into a taste of sunny Greece with this rich, flavourful platter.
A light combination of olives, cucumber, tomato, homemade hummus, lemon and crumbly Cauldron Greek-Style Cubes in Mediterranean Herbs – perfect for an afternoon in the garden.

Greek style cubes in Mediterranean Herbs Find out more


400g tin of chickpeas (in water)
1/2 lemon (just the juice)
1 clove garlic, minced
2 tbsp tahini
4 tbsp olive oil (extra virgin is best)
1 tbsp cumin powder
1/2 tsp sea salt
120ml ice-cold water

Top with:
1 tup of Cauldron Greek-Style Cubes
5-6 black olives, sliced
3-4 cherry tomatoes, chopped
2 baby cucumbers, diced
1 roasted pepper


  1. Start by draining the chickpeas and then add them to a food processor along with all of the other hummus ingredients, apart from the water, and blitz together – slowly pouring in the water to give a delicious fluffy texture
  2. Prepare all of the toppings by slicing up the veggies. You can toast the nuts in a pan if you’d like them a little browned
  3. Option to also add 1/2 the pot of the Cauldron Greek-Style Cubes to the pan with the pine nuts, to add a little crisp edge
  4. Pour the hummus onto a serving platter, top with all of the veggies and preserves, and finally top with the Cauldron Greek-Style cubes and enjoy with fresh crunchy bread