Mediterranean Hummus Platter Veggies

I threw together my first hummus platter on a Tuesday night when friends texted they were coming over in an hour. No time to panic-cook, so I blended chickpeas with tahini, arranged whatever vegetables were in the crisper, and called it Mediterranean. They devoured it, and I realized sometimes the best dishes are the ones you don't overthink.

One summer evening, I brought this platter to a rooftop gathering, and everyone kept circling back to it between conversations. The olives disappeared first, then the radishes, and someone asked if I'd made the hummus from scratch. I had, and that small pride made me want to make it again and again.

Ingredients

• Cooked chickpeas: The foundation of creamy hummus, and using warm chickpeas helps them blend smoother if you have time to heat them briefly.
• Tahini: This sesame paste adds richness and a subtle bitterness that balances the lemon, so stir the jar well before measuring since the oil separates.
• Extra-virgin olive oil: Use a fruity, good-quality oil for drizzling on top because that's where you'll taste it most.
• Fresh lemon juice: Freshly squeezed is brighter than bottled, and it wakes up every other flavor in the hummus.
• Garlic clove: One clove is enough for a mellow bite, but if you love garlic, add a second and don't apologize.
• Ground cumin: A warm, earthy note that makes the hummus taste less plain and more intentional.
• Sea salt: Start with half a teaspoon and taste as you go, since tahini and canned chickpeas can vary in saltiness.
• Cold water: Added gradually to loosen the hummus into a silky, spreadable texture without making it watery.
• Cherry tomatoes: Halved so their juices mingle with the hummus when you scoop, adding a burst of sweetness.
• Cucumber: Crisp and cool, it's the most refreshing dipper and balances the richness of tahini.
• Baby carrots: Sweet and crunchy, they're easy to grab and require zero prep work.
• Red bell pepper: Sliced into strips, it adds color and a mild sweetness that feels Mediterranean.
• Radishes: Peppery and crisp, they surprise people who haven't tried them with hummus before.
• Kalamata olives: Briny and bold, they're the salty punch that makes the platter feel complete.
• Marinated artichoke hearts: Tangy and tender, they add a pickled contrast that keeps every bite interesting.
• Crumbled feta cheese: Creamy and salty, it's optional but worth it if you're not keeping the platter vegan.
• Fresh parsley: Chopped and scattered over the hummus, it adds a grassy brightness and makes everything look alive.
• Smoked paprika: A dusting on top adds color and a subtle smokiness that makes the hummus look professional.
• Pita bread or gluten-free crackers: For scooping, because sometimes vegetables aren't enough and you need something to soak up every last bit.

Instructions

Blend the hummus:

In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt, then blend until smooth and creamy, adding cold water one tablespoon at a time until it's silky and spreadable. Taste and adjust with more lemon juice or salt if it needs brightness or depth.

Spread and garnish:

Spread the hummus onto a large serving platter or shallow bowl, creating a well in the center with the back of a spoon. Drizzle with olive oil and sprinkle with smoked paprika and chopped parsley so it looks inviting and tastes rich.

Arrange the platter:

Arrange cherry tomatoes, cucumber, carrots, bell pepper, radishes, olives, artichoke hearts, and feta around the hummus in loose clusters. Serve immediately with pita bread or gluten-free crackers on the side.

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I once made this platter for a potluck and watched a picky eater try radishes for the first time because they looked pretty next to the hummus. She came back for seconds, and I felt like I'd quietly won something small and sweet.

How to Make It Your Own

Swap in roasted red peppers, snap peas, or blanched asparagus when they're in season, and the platter still feels balanced and fresh. If you want more richness, top the hummus with toasted pine nuts or a drizzle of chili oil, and it becomes a little more special without extra effort.

What to Serve It With

This platter pairs beautifully with a crisp Sauvignon Blanc or a dry rosé, and it also works as a light lunch alongside a simple grain salad or warm soup. I've served it before dinner with cocktails and as a centerpiece for a casual weekend lunch, and it always disappears faster than I expect.

Storage and Make-Ahead Tips

You can make the hummus up to three days ahead and store it in an airtight container in the fridge, then let it come to room temperature and give it a stir before spreading. Prep the vegetables a few hours in advance and keep them in the fridge, but assemble the platter right before serving so everything stays crisp and vibrant.

• If the hummus thickens in the fridge, stir in a tablespoon of cold water or olive oil to loosen it.
• Store leftover hummus separately from the vegetables so nothing gets soggy.
• Leftover platter components make great additions to grain bowls or wraps the next day.

Save Pin

This platter has become my answer to last-minute gatherings and lazy dinners when I want something nourishing without fuss. It reminds me that good food doesn't need to be complicated, just fresh and generous.

Recipe Questions & Answers

→ How can I make the hummus creamier?

Add cold water gradually while blending until you reach the desired creamy texture.

→ What vegetables work best with the platter?

Cherry tomatoes, cucumber, baby carrots, red bell pepper, and radishes provide a fresh, crisp contrast to the smooth hummus.

→ Can I prepare the platter ahead of time?

Yes, prepare the hummus in advance and arrange the vegetables just before serving to keep them fresh.

→ Are there any suggested garnishes to enhance the flavor?

Sprinkle smoked paprika and fresh parsley over the hummus and drizzle extra olive oil for added depth.

→ What are good pairings to serve with this Mediterranean platter?

Pita bread, gluten-free crackers, or fresh vegetable sticks pair wonderfully, along with a crisp Sauvignon Blanc or dry rosé.