Mediterranean Hummus Platter Fresh (Printable)
Silky hummus surrounded by colorful fresh vegetables and Mediterranean garnishes for a bright appetizer.
# What You'll Need:
→ Hummus
01 - 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 freshly squeezed lemon juice
05 - 2 cloves 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 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 crumbled feta cheese (optional; omit for vegan)
18 - 2 tablespoons fresh parsley, chopped
19 - 1 teaspoon smoked paprika
20 - Pita bread or gluten-free crackers, for serving (optional)
# How To Make It:
01 - In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, adding cold water one tablespoon at a time to achieve a creamy texture. Adjust seasoning to taste.
02 - Transfer the hummus to a shallow serving bowl. Create a swirl with the back of a spoon, drizzle with olive oil, then sprinkle smoked paprika and chopped parsley on top.
03 - Arrange fresh vegetables, Kalamata olives, and optional feta cheese around the hummus on a large serving platter.
04 - Serve immediately alongside pita bread or gluten-free crackers, if desired.
# Tips from dashanddishes:
01 -
- Hummus tastes impossibly creamy when you make it yourself, nothing like the storebought versions that sit in jars under fluorescent light.
- It looks stunning on a table with zero fussy plating—just arrange vegetables and people think you spent hours planning.
- Completely vegan and gluten-free without feeling like a compromise, because it genuinely isn't one.
02 -
- Tahini separates and sinks to the bottom of the jar; stir it well before measuring or your hummus will taste bitter and grainy instead of rich.
- Over-blending the hummus actually works against you—blend too long and the chickpea skins come loose and float to the surface like little specks of sand.
- Your vegetables will sweat if you cut them too far ahead; prep them 30 minutes before serving to keep them crisp and fresh.
03 -
- Toast pine nuts in a dry skillet until golden and scatter them over the hummus for textural contrast and a whisper of luxury.
- If your tahini tastes bitter, your hummus will too—buy it from somewhere that moves stock quickly rather than a shelf that's been sitting for months.
- Serve this alongside crisp white wine or dry rosé and watch how the acidity in the wine echoes the lemon in the hummus.