Mediterranean Hummus Platter Fresh Veggies (Printable Version)
Creamy hummus surrounded by colorful fresh vegetables, perfect for easy, healthy snacking.
# Ingredient List:
→ Hummus
01 - 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
02 - 1/4 cup tahini
03 - 3 tablespoons extra virgin olive oil, plus extra for drizzling
04 - 2 tablespoons fresh lemon juice
05 - 1 clove 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 cherry tomatoes, halved
10 - 1 cup cucumber, sliced
11 - 1 cup baby carrots
12 - 1 cup bell pepper strips (red, yellow, or orange)
13 - 1/2 cup radishes, sliced
14 - 1/2 cup snap peas
→ Garnishes
15 - 2 tablespoons chopped fresh parsley
16 - 1/2 teaspoon smoked paprika
17 - 2 tablespoons pitted Kalamata olives, sliced
18 - Lemon wedges
# Step-by-Step Instructions:
01 - In a food processor, blend chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt until smooth, adding water one tablespoon at a time until creamy consistency is achieved. Adjust seasoning to taste.
02 - Transfer the hummus to a shallow bowl, create a swirl pattern on the surface with the back of a spoon, drizzle with olive oil, and sprinkle smoked paprika and chopped parsley on top.
03 - Artfully arrange fresh vegetables, sliced olives, and lemon wedges around the hummus on a large platter.
04 - Serve immediately, or cover and refrigerate until ready to serve.
# Tips from hearthlykitchen:
01 -
- It comes together in the time it takes to catch up with a friend who just arrived early.
- Everyone finds something they love, from hummus purists to veggie-only snackers.
- You can prep it ahead and let it wait in the fridge without losing a bit of freshness.
- It feels fancy but costs less than a bag of chips and store-bought dip.
02 -
- If your hummus is too thick, don't add more tahini, just drizzle in cold water until it loosens up and spins easily in the processor.
- Taste before you transfer it to the bowl, because this is your chance to add more lemon, salt, or garlic without second-guessing later.
- Cold water makes a smoother hummus than warm, I don't know why but I've tested it enough times to trust it.
03 -
- If you're using canned chickpeas, save a few tablespoons of the liquid (aquafaba) and add it instead of water for an even creamier texture.
- Warm your serving bowl with hot water before adding the hummus, it keeps the dip from firming up too fast when it hits the table.
- Cut your veggies into similar-sized pieces so the platter looks intentional and people can grab them easily without making a mess.