Mediterranean Hummus Platter Veggies (Printable)
A vibrant platter of creamy hummus surrounded by crisp, colorful Mediterranean vegetables and accompaniments.
# What You'll Need:
→ Hummus
01 - 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
02 - 1/3 cup tahini
03 - 3 tablespoons extra-virgin olive oil, plus extra for drizzling
04 - 2 tablespoons fresh lemon juice
05 - 1 garlic clove, minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon sea salt
08 - 2 to 4 tablespoons cold water, as needed
→ Vegetables
09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, sliced
11 - 1 cup baby carrots
12 - 1 cup red bell pepper, sliced
13 - 1 cup radishes, sliced
→ Mediterranean Accompaniments
14 - 1/2 cup Kalamata olives, pitted
15 - 1/2 cup marinated artichoke hearts, quartered
16 - 1/4 cup crumbled feta cheese (optional, omit for vegan)
17 - 2 tablespoons chopped fresh parsley
18 - 1 teaspoon smoked paprika, for garnish
19 - Pita bread or gluten-free crackers, for serving
# Directions:
01 - In a food processor, blend chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt until smooth, adding cold water one tablespoon at a time to achieve desired creaminess.
02 - Taste the mixture and adjust seasoning by adding more lemon juice or salt as preferred.
03 - Spread the hummus evenly onto a large serving platter or shallow bowl, shaping a well in the center with the back of a spoon.
04 - Drizzle additional olive oil over the hummus and sprinkle with smoked paprika and chopped parsley.
05 - Place cherry tomatoes, cucumber, carrots, bell pepper, radishes, olives, artichoke hearts, and feta cheese (if using) around the hummus on the platter.
06 - Present immediately alongside pita bread or gluten-free crackers for dipping.
# Expert Advice:
01 -
- It comes together in twenty minutes and looks like you planned it for days.
- The creamy hummus balances the crisp vegetables so every bite feels satisfying without weighing you down.
- You can swap in whatever vegetables or toppings you have, and it still tastes vibrant and complete.
02 -
- If your hummus is grainy, blend it longer and add a little more olive oil or cold water to help it turn creamy.
- Spreading the hummus instead of serving it in a bowl makes it easier to scoop and looks more generous on the table.
- Cold chickpeas straight from the can work fine, but briefly warming them in the microwave makes the hummus blend smoother and taste richer.
03 -
- For silkier hummus, peel the chickpeas by rubbing them gently in a towel, though I rarely bother and it still turns out creamy.
- Drizzle the olive oil generously in the well you create in the hummus so it pools and makes every scoop richer.
- Taste the hummus before plating and adjust the lemon and salt boldly, because underseasoned hummus is forgettable.