Mediterranean Hummus Platter with Veggies (Printable)
Creamy hummus surrounded by crisp vegetables and Mediterranean accompaniments. Perfect for entertaining or a nutritious appetizer.
# What You'll Need:
→ Hummus
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 3 tablespoons tahini
03 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
04 - 2 tablespoons freshly squeezed lemon juice
05 - 1 small garlic clove, 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 red bell pepper, sliced
12 - 1 cup carrot sticks
13 - 1/2 cup radishes, sliced
14 - 1/2 cup sugar snap peas
→ Mediterranean Accompaniments
15 - 1/2 cup kalamata olives, pitted
16 - 1/2 cup marinated artichoke hearts, quartered
17 - 1/4 cup roasted red peppers, sliced
18 - 1/4 cup feta cheese, crumbled (optional for vegan preparation)
19 - Fresh flat-leaf parsley, chopped for garnish
20 - 1/2 teaspoon smoked paprika for garnish
21 - Pita bread or gluten-free crackers for serving
# Directions:
01 - Combine chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, and sea salt in a food processor. Blend until smooth, gradually adding cold water to achieve desired creamy consistency. Taste and adjust seasoning as needed.
02 - Transfer hummus to the center of a large serving platter. Create a decorative swirl using the back of a spoon. Drizzle generously with additional olive oil and sprinkle with smoked paprika.
03 - Artfully arrange fresh vegetables, kalamata olives, artichoke hearts, roasted red peppers, and feta cheese around the hummus base in concentric circles or sections.
04 - Top the platter with chopped fresh flat-leaf parsley for color and freshness.
05 - Present immediately alongside pita bread or gluten-free crackers for dipping and serving.
# Expert Advice:
01 -
- The hummus can be made ahead and stored in the fridge, letting you focus on arranging rather than cooking when guests arrive.
- This platter naturally accommodates different dietary preferences without anyone feeling like theyre missing out on flavor.
02 -
- Room temperature hummus tastes significantly better than cold hummus straight from the refrigerator—I learned this after wondering why restaurant hummus always seemed more flavorful than mine.
- Cutting vegetables in different shapes creates visual interest—try diagonal cuts for cucumbers, rounds for radishes, and strips for bell peppers.
03 -
- Reserve some of the chickpea liquid (aquafaba) before draining and use it instead of water to thin your hummus—this creates an even creamier texture with more authentic flavor.
- Slightly undercook snap peas so they maintain their vivid green color and satisfying crunch on the platter.