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Mummy Hummus Board

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Makes 1 board, serves 10 to 12

Ingredients

  • 400 g store-bought white hummus plain or roasted garlic
  • 3 tablespoons full-fat sour cream transferred to a small piping bag or zip-lock bag with one corner snipped
  • 4 black olives halved crosswise
  • 150 g baby carrots
  • 150 g cucumber cut into spears
  • 100 g cherry tomatoes
  • 150 g pita bread cut into triangles and toasted lightly
  • 100 g seed or plain crackers

Instructions

  • Spoon the hummus into a medium bowl (about 14 cm diameter) and smooth the top flat.
  • Pipe sour cream in 5 horizontal lines across the hummus surface, then run the bag across in the opposite direction to create a criss-cross bandage pattern.
  • Press two olive halves, cut side down, near the upper third of the hummus to form the mummy eyes.
  • Place the bowl in the centre of a large dark slate or board.
  • Arrange carrots, cucumber spears and cherry tomatoes in radiating clusters around the bowl.
  • Fill the remaining gaps with pita triangles and crackers.
  • Serve immediately. Hummus can sit at room temperature for up to 1 hour; refrigerate the board if assembling more than 1 hour ahead and bring it out 15 minutes before serving.