Mediterranean Hummus Platter (Printable Version)
Creamy hummus surrounded by fresh veggies makes a vibrant and healthy snack for sharing.
# Ingredient List:
→ Hummus
01 - 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
02 - 1/4 cup tahini
03 - 3 tablespoons extra virgin olive oil, plus additional for drizzling
04 - 2 tablespoons fresh lemon juice
05 - 1 clove garlic, minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon sea salt
08 - 2 to 3 tablespoons cold water
→ Fresh Veggies
09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, sliced
11 - 1 cup baby carrots
12 - 1 cup bell pepper strips (red, yellow, or orange)
13 - 1/2 cup radishes, sliced
14 - 1/2 cup snap peas
→ Garnishes
15 - 2 tablespoons chopped fresh parsley
16 - 1/2 teaspoon smoked paprika
17 - 2 tablespoons pitted Kalamata olives, sliced
18 - Lemon wedges
# Directions:
01 - Combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor. Blend until smooth, gradually adding water one tablespoon at a time until creamy consistency is achieved. Adjust seasoning to taste.
02 - Transfer hummus to a shallow serving bowl and create a swirl on the surface using the back of a spoon. Drizzle with olive oil and sprinkle smoked paprika and parsley on top.
03 - Artfully arrange fresh vegetables, Kalamata olives, and lemon wedges around the hummus on a large serving platter.
04 - Serve immediately, or cover and refrigerate until ready to serve.
# Expert Tips:
01 -
- It comes together in 20 minutes with zero actual cooking—perfect when you want to look effortless but feel accomplished.
- One dip feeds a crowd and adapts to whatever vegetables you have sitting in your crisper drawer.
- The hummus is so silky and garlicky that people always ask if you bought it from somewhere fancy.
02 -
- Tahini separates if it sits—give it a stir before measuring or your hummus will be gritty and sad instead of cloud-like.
- Oversalting is real and instant; go light on the salt first because you can always taste and add more, but you cannot take it back.
- The difference between good hummus and great hummus is letting the food processor run long enough—we're talking two full minutes of blending, which feels excessive but absolutely isn't.
03 -
- Make the hummus ahead and store it covered in the fridge for up to five days, but prepare your vegetables no more than an hour before serving so they stay snappy and bright.
- Always taste your hummus before it hits the platter—adjust the salt, lemon, or garlic in those final seconds because that's when it becomes exactly what it should be.