Mediterranean Hummus Platter (Printable Version)
Silky chickpea blend surrounded by crisp, colorful vegetables and Mediterranean flavors in a vibrant spread.
# What You'll Need:
→ Hummus
01 - 2 cups cooked chickpeas (or 1 can, drained and rinsed)
02 - 1/3 cup tahini
03 - 3 tablespoons extra-virgin olive oil, plus additional for drizzling
04 - 2 tablespoons freshly squeezed lemon juice
05 - 2 cloves garlic, minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon sea salt
08 - 2 to 3 tablespoons cold water
→ Fresh Vegetables
09 - 1 cup halved cherry tomatoes
10 - 1 cucumber, sliced into sticks
11 - 1 red bell pepper, sliced
12 - 1 yellow bell pepper, sliced
13 - 2 medium carrots, peeled and cut into sticks
14 - 1 cup trimmed and sliced radishes
15 - 1 cup sugar snap peas
→ Garnishes & Sides
16 - 1/4 cup pitted Kalamata olives
17 - 1/4 cup crumbled feta cheese (optional; omit for vegan)
18 - 2 tablespoons fresh parsley, chopped
19 - 1 teaspoon smoked paprika
20 - Pita bread or gluten-free crackers, for serving (optional)
# Method:
01 - Combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor. Blend until smooth, gradually adding cold water one tablespoon at a time to reach a creamy texture. Adjust seasoning to taste.
02 - Transfer the hummus to a shallow serving dish, create a swirl with the back of a spoon, drizzle with olive oil, then sprinkle smoked paprika and chopped parsley on top.
03 - Neatly arrange the fresh vegetables, Kalamata olives, and optional feta cheese around the hummus on a large platter.
04 - Offer immediately alongside pita bread or gluten-free crackers as desired.
# Chef's Tips:
01 -
- You'll have a show-stopping platter ready in 20 minutes flat, zero cooking required.
- The silky hummus tastes like you've been simmering it all day, even though it takes minutes.
- It works for vegans, gluten-free guests, carnivores, and anyone who just loves good food without fuss.
02 -
- Hummus breaks if it's even slightly warm—keep everything cold and serve it cold, or it becomes grainy and sad.
- Don't skip rinsing canned chickpeas; that starchy liquid is the enemy of creamy texture.
- If your hummus tastes flat, it's usually not enough lemon or salt, not the chickpeas.
03 -
- Make hummus up to two days ahead and store it covered in the fridge; the flavors actually deepen and get better.
- Prep vegetables in the morning and store them in ice water so they stay crisp and you're not rushing right before guests arrive.