Mediterranean Hummus Platter (Printable)

Silky hummus paired with crisp Mediterranean vegetables and flavorful garnishes for vibrant appeal.

# What goes in:

→ Hummus

01 - 2 cups cooked chickpeas (or 1 can, drained and rinsed)
02 - 1/3 cup tahini
03 - 3 tbsp extra-virgin olive oil, plus more for drizzling
04 - 2 tbsp freshly squeezed lemon juice
05 - 2 cloves garlic, minced
06 - 1/2 tsp ground cumin
07 - 1/2 tsp sea salt
08 - 2 to 3 tbsp cold water

→ Fresh Vegetables

09 - 1 cup cherry tomatoes, halved
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 radishes, trimmed and sliced
15 - 1 cup sugar snap peas

→ Garnishes & Sides

16 - 1/4 cup Kalamata olives, pitted
17 - 1/4 cup feta cheese, crumbled (optional)
18 - 2 tbsp fresh parsley, chopped
19 - 1 tsp smoked paprika
20 - Pita bread or gluten-free crackers, for serving (optional)

# Directions:

01 - In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, adding cold water 1 tablespoon at a time to reach a creamy texture. Taste and adjust seasoning as needed.
02 - Transfer the hummus to a shallow bowl, create a swirl with the back of a spoon, drizzle with olive oil, then sprinkle smoked paprika and chopped parsley on top.
03 - Place fresh vegetables, Kalamata olives, and optional feta cheese around the hummus on a large platter.
04 - Present immediately with pita bread or gluten-free crackers if desired.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes less time than ordering takeout.
  • The hummus is so silky that people think you've done something far more complicated than blending five ingredients.
  • Everything is naturally vegan and gluten-free, so no one gets left out of the party.
02 -
  • If your hummus comes out grainy, it's because your tahini or chickpeas were too cold—a pinch of warm water and another 30 seconds of blending fixes it instantly.
  • Don't skip the lemon juice; it's what keeps the hummus from tasting heavy and lifts everything else on the platter.
03 -
  • Toast a handful of pine nuts in a dry pan and scatter them on top of the hummus for a nutty richness that feels indulgent.
  • If you want to get fancy, make a tiny well in the center of the hummus and fill it with pomegranate seeds or a drizzle of pomegranate molasses for a tangy pop.

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