Mediterranean Hummus Platter Veggies (Printable)
Creamy hummus surrounded by fresh vegetables and Mediterranean garnishes for a vibrant, healthy snack.
# What goes in:
→ Hummus Base
01 - 2 cups cooked chickpeas (or 1 can, drained and rinsed)
02 - 1/3 cup tahini
03 - 1/4 cup fresh lemon juice (about 1 large lemon)
04 - 2 cloves garlic, minced
05 - 1/4 cup extra-virgin olive oil, plus extra for drizzling
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon sea salt
08 - 2-4 tablespoons cold water
→ Fresh Vegetables
09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, sliced into rounds
11 - 1 red bell pepper, cut into strips
12 - 1 yellow bell pepper, cut into strips
13 - 1 cup carrots, cut into sticks
14 - 1 cup radishes, sliced
→ Garnishes and Toppings
15 - 1/4 cup pitted Kalamata olives
16 - 2 tablespoons crumbled feta cheese (omit for vegan)
17 - 2 tablespoons fresh parsley, chopped
18 - 1 teaspoon smoked paprika or sumac (optional)
19 - Lemon wedges
→ Serving Accompaniments
20 - Pita bread, cut into triangles (use gluten-free pita if desired)
# Directions:
01 - In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth, scraping down the sides as needed. Add cold water, 1 tablespoon at a time, until desired creamy consistency is reached. Taste and adjust seasoning as needed.
02 - Transfer hummus to a large serving plate or shallow bowl. Use the back of a spoon to create a swirl on top. Drizzle with extra olive oil and sprinkle with paprika or sumac, if using.
03 - Arrange cherry tomatoes, cucumber slices, bell pepper strips, carrot sticks, and radishes around the hummus in sections or scattered artfully.
04 - Add Kalamata olives and sprinkle with crumbled feta and chopped parsley.
05 - Garnish with lemon wedges and serve with pita bread on the side for a complete Mediterranean appetizer experience.
# Expert Advice:
01 -
- Everyone finds something they love to dip, even picky eaters
- It looks stunning on the table but takes almost no actual cooking
- The vegetables stay crisp and fresh alongside the rich hummus
02 -
- Room temperature hummus blends much smoother than cold from the refrigerator
- The hummus actually tastes better after sitting for 30 minutes, giving flavors time to marry
- Don't overcrowd the platter—empty space makes the arrangement look intentional and elegant
03 -
- Double the hummus recipe and keep the extra portion for impromptu snacks all week
- Use the widest shallow bowl you own—it makes the platter feel abundant and generous